Spiced Cauliflower + Green Romesco

So I just finished day two of biking my kids to school. It huuurts!! There are hilllls in California. Hills both ways! I’m so jersey that I saw a hill, looked at Jaryd and said, “Do you think that’s a landfill?” Insert blank stare. Apparently California is just hilly 🙂

But I love that I’m working a bike ride into my daily routine. After I drop the kids off the I bike past this one area that has the most amazing smell. I’m pretty sure it’s Eucalyptus, but man, it’s divine. Plus maybe I’ll get super awesome at biking, or at least just a better casual biker. For instance, I just reintroduced stand up peddling to get up hills. It’s shockingly effective.

On day one as I biked the kids home from school on the final hill, I peddled standing up the entire way until I got to the top. I don’t mean to brag (wait, yes I do), but I was met with an “impressive” by a passerby-er at the top. I know what you’re thinking, “um, he was just trying to hit on you and you’re probably not that impressive.” But to diffuse any misconceptions as to said pedestrian’s motivation, this is what I look like:

Leaning more toward impressive hill skillz now, eh?! Don’t worry everyone, I bought a new helmet so I’m hoping the bulbous-ness above will be put to rest 😉 Also note the smushed blueberry permanently affixed to the top of my helmet.

So let’s make some Spiced Cauliflower + Green Romesco. It is so delicious and has tons of flavors that I know you’ll fall in love with. Oh and did I mention it is CRAZY easy?

On a lined baking sheet, place the cut poblano pepper, green pepper, and 3 garlic cloves. Drizzle with two tablespoons of avocado oil and roast in the oven for 10 minutes.

While the peppers are roasting, toss the cauli florets in a large bowl with 2 tablespoons of avocado oil and paprika until it’s well coated. Set aside.

Toast the pine nuts in a small skillet over medium-low heat, stirring frequently until golden brown, about 5 – 7 minutes. Set aside in a bowl.

After the pine nuts are transferred to a bowl, add 1 teaspoon of oil to the pan and add the cut up scallions. Sauté the scallions until they are browned, about 5 – 7 minutes. Set aside.

Remove the peppers and garlic from the oven and place into the food processor.

Spread the cauli out on the same baking sheet that the peppers were on and place them in the oven for 30 minutes, until softened and browned.

Add the sliced almonds, cilantro, white wine vinegar, remaining 2 tablespoons avocado oil, and salt into the food processor.

Process for 20 seconds, then use a rubber spatula to scrape down the sides and process again for another 10-20 seconds until combined.

Place a dollop of romesco on each plate. When the cauli is done roasting, divided among the plates and top with the toasted pine nuts and sautéed scallions.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

VG Vegetarian

Spiced Cauliflower with Green Romesco

Obsessed with this Spiced Cauliflower + Green Romesco for an easy weeknight dinner recipe! It’s low carb, gluten free, vegan, and packed with flavor!

Recipe by:Lindsay Grimes

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Prep: 20 minsCook: 40 minsTotal: 1 hour

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Ingredients

Romesco:

• 1 poblano pepper, cut in large strips
• 1 green bell pepper, cut in large strips
• 3 garlic cloves
• 4 tablespoons avocado oil, divided
• 1/2 cup sliced almonds
• 1/2 cup fresh cilantro
• 1 tablespoon white wine vinegar
• two pinches of pink salt

Spiced Cauliflower:

• 1 cauliflower head, cut in medium florets
• 2 tablespoons avocado oil + 1 teaspoon, divided
• 1 tablespoon paprika
• 1/4 cup pine nuts, toasted
• 2 scallions, cut in 1/2 inch pieces

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Instructions

1. Preheat oven to 400F.
2. On a lined baking sheet, place the cut poblano pepper, green pepper, and 3 garlic cloves.
3. Drizzle with two tablespoons of avocado oil and roast in the oven for 10 minutes.
4. While the peppers are roasting, toss the cauli florets in a large bowl with 2 tablespoons of avocado oil and paprika until it’s well coated. Set aside.
5. Toast the pine nuts in a small skillet over medium-low heat, stirring frequently until golden brown, about 5 – 7 minutes. Set aside in a bowl.
6. After the pine nuts are transferred to a bowl, add 1 teaspoon of oil to the pan and add the cut up scallions.
7. Sauté the scallions until they are browned, about 5 – 7 minutes. Set aside.
8. Remove the peppers and garlic from the oven and place into the food processor.
9. Spread the cauli out on the same baking sheet that the peppers were on and place them in the oven for 30 minutes, until softened and browned.
10. Add the sliced almonds, cilantro, white wine vinegar, remaining 2 tablespoons avocado oil, and salt into the food processor.
11. Process for 20 seconds, then use a rubber spatula to scrape down the sides and process again for another 10-20 seconds until combined.
12. Place a dollop of romesco on each plate.
13. When the cauli is done roasting, divided among the plates and top with the toasted pine nuts and sautéed scallions.

Tips

Calories 358; Fat 34.3g (Sat 4.1g); Protein 6.0g; Carb 12.3g (net carbs 7.2); Fiber 5.1g; Sodium 25mg

© The Toasted Pine Nut

Enjoy!! xo