Grain & nut-free Romesco sauce , so versatile !
Hi ! This is just delish !
Made of cauliflower for the nuttiness, roasted capsicums and tomatoes to compliment ! It produced a heavy Spanish inspired red sauce. Can be used in so many different ways – as a dip, sauce for pasta or steamed vegetables or as a salad dressing. Also freezable and I suggest using an ice cube tray for this one, so you can get a little bit out whenever you need it. As I used a jar of roasted capsicum in brine, there is no need for the fiddly peeling of the capsicum, so an extremely easy and quick sauce. Just roast and blitz.
For beginner cooks, this is a fail safe thing to try too.
Enjoy !
Joni ???
Grain & nut-free Romesco sauce
2016-02-24 23:06:22
Yields 8
Rich & nutty capsicum and tomato sauce. Excellent over pasta, vegetables or as a dip or salad dressing.
Prep Time
5 min
Cook Time
35 min
Ingredients
- 2 cups cauliflower, chopped
- 1 red onion, chopped
- 2 tsp smoked paprika
- 2 medium tomatoes, raw but skin removed
- 285g jar red peppers in brine, I used the "Always Fresh piquillo whole" jar
- 2 whole cloves garlic, unpeeled or 2 tsp minced garlic
- 2 tbs olive oil
- Splash red wine vinegar
Instructions
- Place all but the vinegar in a small oven proof dish, toss the olive oil through to combine and roast for 35 mins or until nicely browned. Squeeze the garlic cloves and remove skin.
- Blitz into a chunky sauce. Add a splash of vinegar and keep adding until you are happy with the flavour season with salt and black cracked pepper.
- Serve over zucchini pasta as pictured, as a dip or as a simple sauce to put over steamed vegetables.
Notes
- Keeps in the fridge for at least five days. Freezes well in portions too.
- You can also use fresh red capsicums and peel yourself after roasting, but I prefer this way as it is a lot quicker !
- Serve size : this makes 4 cups of sauce with a portion size of 1/2 cup
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Davina
July 9, 2016
Wow! This one is a winner! My husband said “are you cooking pizza?” ? My slight variation I love a strong garlicky flavour, so I added fresh cloves after it was cooked and blitzed in some fresh basil too. Delicious!!!
Joni Condos
July 9, 2016
Oh my, that sounds DEVINE ! Joni ?