- 1 small head cauliflower, chopped into bite-sizes pieces (smaller pieces roast more quickly!)
- 1-2 Tbsp (15-30 ml) oil
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 4 cloves garlic (12 g), skin on
- 1/4 cup (28 g) raw almonds
- 1 15-ounce (425 g) can fire-roasted tomatoes (or normal whole tinned tomatoes), drained
- 2 cloves raw garlic, peeled
- 2 Tbsp (30 ml) olive oil
- 1 lime, juiced (~3 Tbsp or 45 ml)
- 1/4 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp sea salt, plus more to taste
- 1-2 chipotle peppers in adobo sauce (more for spicier sauce) or 2 tsp chopped Jalapeno peppers
Pitta Bread and thinly sliced red cabbage
Preheat oven to 400 degrees F (204 C)
Add oil, cumin, chili powder, paprika, and salt to the cauliflower and toss to combine.
Put the cauliflower mix onto 1 large (or 2 small) baking sheets. and roast on the bottom rack for 20-25 minutes or until golden brown and tender – we did this on the BBQ.
At the same time roast the 4 unpeeled garlic cloves at the side of the tray until the garlic is starting to get golden brown in colour. Remove the garlic from oven and set aside.
While cauliflower finishes roasting, add drained, tomatoes to a highspeed blender along with almonds, roasted garlic (peeled), raw garlic (peeled), oil, lime juice, paprika, cumin, salt, and chipotle / jalapeno peppers. Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavour as needed,
To serve, cook the pittas then add 1-2 Tbsp of the romesco sauce and a generous portion of cauliflower and cabbage.