I do believe that I found myself a new favorite Chef. I LOVE a lot of her recipes (which I will be posting a few tonight) They seem to be easy, fun and most importantly HEALTHY! This is a recipe that I have NOT tried YET but I will be here soon. I am not a huge Cauliflower fan HOWEVER this looks DELICIOUS to me and I cant wait to try it. Once I do I will post my own video on this post as well to let you know what I thought
CAULIFLOWER ROMESCO SAUCE
Cauliflower Florets – 2-3 handfuls
Chopped tomatoes – approximately 2 handfuls (can be cherry, heirloom, roma or whatever
A drizzle of olive oil
A pinch of salt
Pepper to taste
A drizzle of balsamic vinegar
Cut cauliflower into florets its ok if they become loose
Take florets and place on a roasting tray
Drizzle olive oil, salt & pepper on the florets; rub with your hand lightly to coat.
Roast in oven on 450.
Let them cook until the florets are tender enough to cut with Fork. This should be around 10-15 Minutes. They should be golden brown when they are finished.
In a sauté pan heat a drizzle of olive oil and set on medium heat on your stove.
Add chopped tomatoes (should be cut in chunks).
Sauté tomatoes until they start to release their juices.
Add roasted cauliflower florets to the pan and add a generous pinch of kosher salt.
Add a splash of warm tap water to the pan too, mix around and everything should begin to soften.
Add a drizzle of balsamic vinegar around the pan. Mix everything together.
Place in a food processor and blend until it is a creamy texture. The color will be a golden
This romesco sauce can be used on roasted cauliflower steaks, any meat, or a toasted bread. Actually It looks like it would be good on just about anything you put it on!