Romesco Sauce | Two Ways, Plus Cauliflower Steaks

Name: Romesco Sauce | Two Ways, Plus Cauliflower Steaks
Total time: 95 min
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

www.americanvinegarworks.com

Classic Catalan romesco with roasted peppers, almonds and sherry vinegar. Two versions, one great sauce. Get both, plus the bottle.

View full recipe on www.americanvinegarworks.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americanvinegarworks.com.

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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