Romesco Sauce (Two Ways) And Cauliflower Steaks – American Vinegar Works

Ingredients

• 4 fresh Roma tomatoes, washed with core tip removed
• Half of a garlic head, unpeeled
• 4 dry Nora peppers (can be found in Spanish specialty stores or online)
• 1 small clove of garlic, raw and peeled- cut in half
• 1 slice of stale or toasted bread broken into pieces
• 1/3 cup of roasted, unsalted almonds
• 1 tablespoon and 1 teaspoon of AVW California Sherry Wine Vinegar
• 3 tablespoons of AVW Extra Virgin Olive Oil
• ½ teaspoon sea salt
• Roasted Red Peppers, drained (16-ounce jar)
• 1 to 2 medium cloves of garlic, raw and peeled- cut in half
• 1/2 cup of roasted, unsalted almonds
• ¼ cup of sun-dried tomatoes in oil (drained)
• 1 teaspoon of smoked paprika (ideally hot—if you cannot find hot smoked paprika then add ¼ teaspoon of cayenne pepper)
• 3 tablespoons of water
• ¼ cup of AVW Extra Virgin Olive Oil
• Cauliflower cut into 1” thick steak
• 2 tablespoons of cornstarch
• Black pepper
• Sea Salt
• 3 tablespoons of AVW Extra Virgin Olive Oil, more for drizzling
• 2 tablespoons of chopped, roasted, unsalted hazelnuts
• 1 tablespoon of roughly chopped flat leaf parsley