Harissa Romesco & Cauliflower

This Harissa Rmesco sauce will blow your mind.

Romesco is a nut and red pepper based sauce originated in Spain. switching out the peppers in the traditional recipes to a hefty dollop of Harissa is life changing. yes, life changing.

Combined with roasted cauliflower, you got yourself endless possibilities of creating mouthwatering dishes.

I bring you here 3 of our family favorites combos to enjoy the romesco and cauliflower;
an addictive pasta dish,a carb free option which makes the perfect side dish and a leftover sandwhich that does the trick each and every time.

enjoy!

 

left over Romesco sauce and roasted cauliflower make for one excellent sandwich!

left over Romesco sauce and roasted cauliflower make for one excellent sandwich!

 
Harissa Romesco Sauce

Harissa Romesco Sauce

Roasted Cauliflower with Harissa Romesco

Roasted Cauliflower with Harissa Romesco

Pasta alla Romesco with Roasted Cauliflower

Pasta alla Romesco with Roasted Cauliflower

Harissa Romesco Sauce


Ingredients:

Makes about 2 cups

1 cup of nuts (any mix of almonds, walnuts, cashews, or pine nuts), toasted and cooled

1 cup Signature Harissa

2 ½ tablespoons extra-virgin olive oil

1 tablespoon lemon juice

Salt

 

1. Place nuts, harissa, olive oil, lemon juice, and a generous pinch of salt in a food processor and blend until a uniform paste forms. Taste and add more salt, if desired.

Roasted Cauliflower
with Harissa Romesco


Ingredients:

Serves 2-4

1 large cauliflower cut into small florets

2 tablespoons extra-virgin olive oil

1 teaspoon salt

1 batch Harissa Romesco Sauce

Chopped fresh parsley and toasted almonds, for garnish

 

 

1.     Preheat the oven to 450 degrees. Spread the cauliflower in one layer on the bottom of a large roasting pan (use 2 pans, if necessary). Drizzle with olive oil and sprinkle with salt; toss to coat. Roast until cauliflower is tender with crispy edges, 20 to 30 minutes.

2.     Spread Romesco sauce on a serving plate and top with the roasted cauliflower; sprinkle with parsley and almonds. Serve warm or room temperature.

 

Pasta alla Romesco


Ingredients:

Serves 2 people

1/2 lb pasta (any shape)

Extra-virgin olive oil, for drizzling

½ cup Harissa Romesco Sauce

1 large cauliflower cut into small florets

2 tablespoons extra-virgin olive oil

1 teaspoon salt

Parmesan cheese, for garnish

fresh basil, for garnish

1.    Preheat the oven to 450 degrees. Spread the cauliflower in one layer on the bottom of a large roasting pan (use 2 pans, if necessary). Drizzle with olive oil and sprinkle with salt; toss to coat. Roast until cauliflower is tender with crispy edges, 20 to 30 minutes.

2.     Boil a large pot of salted water. Add pasta and cook until al dente, following timing directions on package. Drain the pasta in a large strainer, reserving the cooking liquid. Rinse pasta with cold water, then drain again. Transfer to a large bowl and drizzle with a little olive oil, toss to coat.

3.     In a large saucepan set over medium heat, add Romesco sauce and ½ cup of reserved pasta cooking liquid. Add the cooked pasta and heat up, tossing with tongs, until it is warmed through, 2 to 3 minutes.

4.      When serving, top the paste with the roasted cauliflower and garnish with grated Parmesan cheese and fresh basil