Serves 1
Directions
- 1Cut the cauliflower
- 2Preheat your Traeger Grill or oven to 425F.
- 3Add water in a pot and turn on the heat
- 4Add salt
- 5Cook the cauliflower until the florets are slightly tender, around 7 minutes.
- 6Chop the red pepper
- 7Chop the onion
- 8In a roasting pan, combine the red pepper, onion, garlic, 2 tablespoons olive oil, oregano, smoked paprika, salt and pepper. Toss everything to coat and transfer to your Traeger grill or oven. Roast the vegetables until they’re tender and just starting to char a bit, around 30 minutes.
- 9Add almonds to a dry skillet and toast the almonds, stirring occasionally, until they’re warmed through and fragrant, around 8 minutes.
- 10Transfer the roasted vegetables to a high-speed blender. Add the almonds and vinegar and blend until just combined.
- 11With the blender running on a medium-high speed, slowly pour in 2 tablespoons of olive oil until fully emulsified and the sauce can coat the back of a spoon. If the sauce is too thick, add 1 or 2 tablespoons of water and blend to combine. If the sauce is too thin, add more almonds.
- 12Taste the Romesco sauce for seasoning and adjust with salt, pepper or vinegar as desired.
- 13Transfer the cauliflower, stem side-down, to a wire rack set over a tray and let it dry at least 15 minutes before slicing it into four equal-sized wedges.
- 14Preheat a large skillet over medium-high heat. Add the olive oil and heat until shimmering.
- 15Carefully add the cauliflower wedges, cut side-down, and cook, undisturbed, until deeply browned, around 6 minutes. Flip each cauliflower wedge and cook the other cut-side until deeply browned, around 6 more minutes. If the pan dries out, add more olive oil as needed. Transfer the browned cauliflower to a plate, cover with foil to keep warm and set aside.
- 16Return the pan to a medium heat. Add the butter and heat until melted.
- 17Add the capers, parsley and lemon juice and cook, stirring, until the capers have warmed through, around 2 minutes.
- 18Spread 1 cup of the Romesco sauce onto a serving platter. Arrange the cauliflower wedges, browned sides-up, and spoon the Lemon Caper Butter overtop.
Ingredients
- 2 red bell peppers, roughly chopped and seeds removed
- 1 red onion, roughly chopped
- 4 cloves garlic
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon dry oregano
- 1 teaspoon smoked paprika
- 0.25 teaspoon kosher salt
- 0.25 teaspoon freshly-cracked black pepper
- 0.25 cup raw, unsalted almonds
- 2 tablespoons sherry vinegar, substitute red wine vinegar
- 1 tablespoon kosher salt
- 1 head cauliflower, bottom core trimmed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons capers packed in brine
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons fresh lemon juice
Equipment
knifeTraeger Grillovenroasting panhigh-speed blendersealable jarlarge potwire racktraylarge skilletplatefoil
Tips
- adjust Romesco sauce seasoning with salt, pepper or vinegar as desired.
- leftover Romesco can be refrigerated for up to 5 days
- dry cauliflower on a wire rack set over a tray at least 15 minutes before slicing it into four equal-sized wedges.
- if pan dries out add more olive oil
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