Romesco Sauce | Two Ways, Plus Cauliflower Steaks | American Vinegar Works

Name: Romesco Sauce | Two Ways, Plus Cauliflower Steaks | American Vinegar Works
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

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

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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