Roasted Cauliflower & Chickpea Wrap with Romesco Sauce by Foodie’s Chef Laura Brennan - Foodies Mark

Name: Roasted Cauliflower & Chickpea Wrap with Romesco Sauce by Foodie’s Chef Laura Brennan - Foodies Mark
Total time: 115 min
Ingredients: Roasted cauliflower wrap:; 1 each, 2-2 1u20442 -pound head of cauliflower; 4 tablespoons extra virgin olive oil, plus extra as needed; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1u20442 teaspoon ground coriander; 3u20444 can chickpeas (15/16 ounces), rinsed, drained and set aside in a small bowl; 1 stalk of celery washed, dried and cut into very thin slivers (enough to yield 3u20444 cup); 1 cup loosely packed parsley leaves (from 1u20442 bunch flat parsley); 3u20444 teaspoon kosher salt, plus more to taste; Freshly ground black pepper, to taste; 4 pieces of round 8u201310 inch sandwich wraps or other flatbread, naan or pita of your choice; Romesco sauce:; 3 red bell peppers, 1.5 to 1.75 pounds total weight, OR one 14/16-ounce jar roasted & peeled red peppers; Grilled or toasted 2-inch chunk of baguette bread (or other crusty bread, but not the end piece); 2-3 tablespoons water; 4 ounces sliced almonds, pre-toasted and cooled, divided; 1 clove garlic peeled and coarsely chopped; 2 -3 tablespoons sherry vinegar, divided; 1-2 tablespoons extra virgin olive oil; Kosher salt; fresh ground black pepper; Optional: 4 or more very thin slices of ham (I used Boaru2019s Head rosemary ham,; but a Spanish Jamon Serrano would be great as well)

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I remember when the cauliflower craze entered our consciousness and our kitchens. I first put it on a catering menu, 7+ years ago, at the New England Aquarium when I was the Executive Chef—I made a...

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Ingredients

<b>Roasted cauliflower wrap:</b>
1 each, 2-2 1u20442 -pound head of cauliflower
4 tablespoons extra virgin olive oil, plus extra as needed
1 teaspoon smoked paprika
1 teaspoon ground cumin
1u20442 teaspoon ground coriander
3u20444 can chickpeas (15/16 ounces), rinsed, drained and set aside in a small bowl
1 stalk of celery washed, dried and cut into very thin slivers (enough to yield 3u20444 cup)
1 cup loosely packed parsley leaves (from 1u20442 bunch flat parsley)
3u20444 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
4 pieces of round 8u201310 inch sandwich wraps or other flatbread, naan or pita of your choice
<b>Romesco sauce:</b>
3 red bell peppers, 1.5 to 1.75 pounds total weight, OR one 14/16-ounce jar roasted & peeled red peppers
Grilled or toasted 2-inch chunk of baguette bread (or other crusty bread, but not the end piece)
2-3 tablespoons water
4 ounces sliced almonds, pre-toasted and cooled, divided
1 clove garlic peeled and coarsely chopped
2 -3 tablespoons sherry vinegar, divided
1-2 tablespoons extra virgin olive oil
Kosher salt
fresh ground black pepper
Optional: 4 or more very thin slices of ham (I used Boaru2019s Head rosemary ham,
but a Spanish Jamon Serrano would be great as well)