Spanish-style golden cauliflower with Romesco sauce

⇓⇓⇓ Full recipe in the description ⇓⇓⇓
⇓⇓⇓ down below the video ⇓⇓⇓
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Cauliflower with romesco sauce is a delicious and popular dish in Spanish tapas cuisine. The cauliflower is cooked until tender but still has a firm texture, then served with the romesco sauce. Romesco sauce is a combination of roasted red peppers, tomatoes, garlic, almonds, olive oil, vinegar and sometimes includes bread to give it a thicker consistency.

To prepare this delicacy, cauliflower is often divided into small pieces and steamed or boiled until tender. Meanwhile, the Romesco sauce is prepared by blending roasted red peppers, toasted almonds, garlic and tomatoes in a food processor or blender. This mixture is then slowly emulsified with olive oil and vinegar to create a rich, flavorful sauce.

Once ready, the cauliflower is arranged on a plate and drizzled generously with the Romesco sauce, providing a delicious contrast between the softness of the cauliflower and the richness and intense flavors of the sauce. This dish is often served as part of a tapas selection, offering a burst of Mediterranean flavors and a great option for vegetarians and vegetable lovers.

📄 Ingredients:

For the romesco sauce
1 red bell pepper
1/2 tomato
2 garlic cloves
enough olive oil to give the desired consistency
1 slice of white bread
1/4 cup slivered almonds
1/2 tablespoon of vinegar
Season to taste with smoked paprika, cayenne pepper and salt

Furthermore:
1 cauliflower
frying oil
1 to 2 eggs depending on the size of the cauliflower
breadcrumbs for breading
Season to taste with: salt, paprika and black pepper

Dried or fresh parsley to taste

Notes: Roast the pepper at 375/400°F until the skin turns dark and blisters form.

Roast the tomatoes and garlic cloves at 375/400°F until soft.

Toast the almonds and the slice of bread at 375/400°F for about 5 minutes, very quickly.

I put all the ingredients into the oven at the same time and I recommend paying attention during the whole process of each ingredient.

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♫ Music ♫

Flamenco guitar duo flamenco spanish guitar music
By: JuliusH
License: Pixabay

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#homemadefood #simplerecipe #cooking
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Hi guys welcome to the channel Receiteira Int in today’s video I’m going to prepare for you a type of Spanish Tapas breaded cauliflower and romesco sauce a tasty appetizer and very easy to make I hope you like this recipe and let’s start for the romesco sauce a red bell pepper half a tomato

Two cloves of garlic olive oil a slice of bread 1/4 cup slivered almonds half a tablespoon of vinegar season to taste with smoked paprika also with salt and cayenne pepper in addition you will need a cauliflower oil to fry one to two eggs

Depending on the size of the cauliflower a portion of breadcrumbs for breading season to taste with paprika also with salt and black pepper first let’s start with the romesco sauce, cutting the red bell pepper in half, removing the white part and seeds from the pepper, placing it

In a baking dish, placing the peppers skin side up, baking at 375°/400°F for about 20 minutes or a little longer depending on each oven, then place half a tomato and two cloves of garlic on a sheet of aluminum foil and add salt to taste

On them, a little olive oil, close well on all sides, place them in a pan and also bake at 375°/400°F for a few minutes or until they are soft at the same time toast a slice of sliced ​​bread as well as the slivered almonds

For about 5 minutes after toasting remove from the pan and return to the oven with the tomato and garlic cloves for a few more minutes remaining like this the toasted slivered almonds and the slice of sliced ​​bread as well and set aside

When ready, I recommend letting the tomatoes and the garlic cloves cool for a few minutes that were previously roasted carefully remove all the skin from the pepper and the skin from the tomato in a food processor place the sliced ​​bread pieces the toasted almonds the tomato the garlic cloves the pepper

Add olive oil little by little until the desired consistency vinegar season to taste with salt smoked paprika and finally cayenne pepper beat the ingredients very well and this is the end result of this romesco sauce a consistent and well- bodied sauce now it’s time to remove the

Cauliflower branches one by one very carefully place them in a pan with water and salt to taste give them a light boil so that they still remain firm after cooking Place in a mold and let it cool in a container, add the breadcrumbs and then

Season to taste with salt, add a little paprika and black pepper, mix them well and set asiede the eggs in a bowl, beat them well, first the cauliflower in beaten eggs then in seasoned breadcrumbs, like all the cauliflower branches, bread them very well, place them in a frying pan with oil and fry

As soon as they are golden, turn and continue frying, serve the breaded cauliflower in the desired container dried or fresh parsley for the sauce, drizzle with a little olive oil and the slivered almonds What a rich

Recipe, complete the recipe in the description below the video, if you liked it, leave a like, subscribe to the channel, share with friends and family, see you in the next video, bye