Harissa Romesco & Cauliflower
This Harissa Romesco sauce will blow your mind.
Romesco is a nut and red pepper sauce that originated in Spain. Switching out the peppers in the traditional recipes with a hefty dollop of our Signature Harissa is life-changing. Yes, life-changing.
Combined with roasted cauliflower, you’ve got yourself endless possibilities of creating mouthwatering dishes.
I bring you here 3 of our families favorite combos to enjoy the romesco and cauliflower; an addictive pasta dish, a carb-free option which makes the perfect side dish, and a leftover sandwich that does the trick each and every time.
Enjoy!
left over Romesco sauce and roasted cauliflower make for one excellent sandwich!
Harissa Romesco Sauce
Roasted Cauliflower with Harissa Romesco
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
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, approximately 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 ½ cup of 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 the 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.
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