Roasted Cauliflower, Chickpea & Romesco Sauce by @deliciouslyella

35 min

4 servings

🥦

1 medium head (about 700 g)

Cauliflower

🫘

240 g

Chickpeas

🍅

250 g

Cherry tomatoes

🫙

5 ml

Coriander seeds

🌶️

0.6 ml

Dried red chilli flakes

🌿

15 g

Coriander

🧂

1.5 g

Sea salt

⚫

0.3 g

Black pepper

🫒

75 ml

Olive oil

🫑

150 g

Roasted red peppers

🌰

70 g

Almonds

🧄

1.5 g

Garlic

🍷

10 ml

Sherry vinegar

🌶️

2.5 ml

Smoked paprika

  1. Preheat

    Preheat the oven to 430°F / 200°C fan.

  2. Cut
    • cauliflower

    Cut the cauliflower into bite-sized florets.

  3. Toss
    • cauliflower
    • chickpeas
    • cherry tomatoes

    Toss the cauliflower, chickpeas, cherry tomatoes, coriander seeds and chilli flakes with 1 tablespoon olive oil.

  4. Season
    • sea salt

    Season the tray with sea salt and black pepper.

  5. Roast
    • cauliflower
    • chickpeas
    • cherry tomatoes

    Roast the cauliflower mixture for 20–25 minutes until the tomatoes blister and the cauliflower edges char.

  6. Spread
    • almonds

    Spread the almonds on the small baking tray.

  7. Toast
    • almonds

    Toast the almonds for 4–5 minutes until golden.

  8. Add
    • roasted red peppers
    • almonds
    • garlic

    Add roasted red peppers, toasted almonds and garlic to the blender.

  9. Add
    • olive oil
    • sherry vinegar
    • smoked paprika

    Add 2 tablespoons olive oil, sherry vinegar and smoked paprika.

  10. Blend
    • roasted red peppers
    • almonds
    • garlic

    Blend the romesco sauce until smooth.

  11. Season
    • sea salt

    Season the romesco sauce with sea salt and black pepper to taste.

  12. Spread

    Spread the romesco sauce across the serving plate.

  13. Pile
    • cauliflower
    • chickpeas
    • cherry tomatoes

    Pile the roasted cauliflower mixture over the sauce and scatter with fresh coriander.

Roasted Cauliflower, Chickpea & Romesco Sauce by @deliciouslyella

35 min

4 servings

🥦

1 medium head (about 700 g)

Cauliflower

🫘

240 g

Chickpeas

🍅

250 g

Cherry tomatoes

🫙

5 ml

Coriander seeds

🌶️

0.6 ml

Dried red chilli flakes

🌿

15 g

Coriander

🧂

1.5 g

Sea salt

⚫

0.3 g

Black pepper

🫒

75 ml

Olive oil

🫑

150 g

Roasted red peppers

🌰

70 g

Almonds

🧄

1.5 g

Garlic

🍷

10 ml

Sherry vinegar

🌶️

2.5 ml

Smoked paprika

Preparation Steps

  1. Step 1/13

    Preheat the oven to 430°F / 200°C fan.

  2. Step 2/13

    Cut the cauliflower into bite-sized florets.

    🥦cauliflower
    🔪knife
    🪵chopping board

  3. Step 3/13

    Toss the cauliflower, chickpeas, cherry tomatoes, coriander seeds and chilli flakes with 1 tablespoon olive oil.

    🥦cauliflower
    🫘chickpeas
    🍅cherry tomatoes
    🫙coriander seeds
    🌶️dried red chilli flakes
    🫒olive oil
    🍳large baking tray
    🥄measuring spoons

  4. Step 4/13

    Season the tray with sea salt and black pepper.

    🧂sea salt
    ⚫black pepper
    🍳large baking tray

  5. Step 5/13

    Roast the cauliflower mixture for 20–25 minutes until the tomatoes blister and the cauliflower edges char.

    🥦cauliflower
    🫘chickpeas
    🍅cherry tomatoes
    🍳large baking tray

  6. Step 6/13

    Spread the almonds on the small baking tray.

    🌰almonds
    🍳small baking tray

  7. Step 7/13

    Toast the almonds for 4–5 minutes until golden.

    🌰almonds
    🍳small baking tray

  8. Step 8/13

    Add roasted red peppers, toasted almonds and garlic to the blender.

    🫑roasted red peppers
    🌰almonds
    🧄garlic

  9. Step 9/13

    Add 2 tablespoons olive oil, sherry vinegar and smoked paprika.

    🫒olive oil
    🍷sherry vinegar
    🌶️smoked paprika
    🥄measuring spoons

  10. Step 10/13

    Blend the romesco sauce until smooth.

    🫑roasted red peppers
    🌰almonds
    🧄garlic
    🫒olive oil
    🍷sherry vinegar
    🌶️smoked paprika

  11. Step 11/13

    Season the romesco sauce with sea salt and black pepper to taste.

    🧂sea salt
    ⚫black pepper

  12. Step 12/13

    Spread the romesco sauce across the serving plate.

    🍽️serving plate

  13. Step 13/13

    Pile the roasted cauliflower mixture over the sauce and scatter with fresh coriander.

    🥦cauliflower
    🫘chickpeas
    🍅cherry tomatoes
    🌿fresh coriander
    🍽️serving plate

Composition

Ingredients

Types

Vegetables, Legumes, Spices, Seasonings, Oils, Nuts, Vinegars

Ingredients

Cauliflower, Chickpeas, Cherry tomatoes, Coriander seeds, Dried red chilli flakes, Coriander, Sea salt, Black pepper, Olive oil, Roasted red peppers, Almonds, Garlic, Sherry vinegar, Smoked paprika

Notes

Cauliflower (cut into bite-sized florets), Dried red chilli flakes (optional, if using), Coriander (roughly chopped), Olive oil (a drizzle, for the roasted cauliflower, for the romesco), Roasted red peppers (drained), Almonds (roughly chopped), Garlic (peeled)

Allergens

Tree nuts, Sulfites

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Gluten-free, Plant-based

Calories

330 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 31g, Dietary fiber: 10g, Fat: 19g, Saturated fat: 2.5g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 680mg, Iron: 4.2mg, Calcium: 90mg, Magnesium: 95mg

Vitamins

Vitamin C: 115mg, Vitamin K: 27mcg, Folate: 115mcg, Vitamin E: 5mg

Preparation

Time Information

Preparation

10 minutes

Cooking

25 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

large baking tray, small baking tray, knife, chopping board, serving plate, measuring spoons

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Salad, Starter, Side Dish

Occasions

Summer gathering, Dinner party, Weeknight dinner, Potluck, Barbecue

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Spanish, Mediterranean

Geographic

Spain, Europe

Various

Aspect

Texture

Crunchy, Crispy, Creamy, Tender, Blistered

Flavors

Smoky, Sweet, Nutty, Tangy, Earthy, Savoury, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Store sauce separately when possible), freezer : 30 days (Freeze romesco sauce in an airtight container,Do not freeze roasted vegetables for best texture)