Romesco with Roasted Cauliflower - Burlington County Agricultural Center

Ingredients

• 1/2 cup roasted red peppers
• 2 cloves garlic
• 3/4 cup raw almonds
• 1 Tablespoon tomato paste
• 8 basil leaves
• 2 Tablespoons red wine vinegar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup extra virgin olive oil
• 1 cauliflower, cut into steaks (1/2-to-3/4-inch thickness)
• 2-3 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon garlic powder
• 1/2 cup grated Parmigiano Reggiano cheese