- 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
- 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
- Preheat oven to 400F.
- 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.
Calories 358; Fat 34.3g (Sat 4.1g); Protein 6.0g; Carb 12.3g (net carbs 7.2); Fiber 5.1g; Sodium 25mg