Cauliflower With Roasted Almond & Pepper Dip Recipe

Name: Cauliflower With Roasted Almond & Pepper Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups water; 1 cup olive oil, divided; 3/4 cup sherry or red wine vinegar, divided; 3 tablespoons salt; 1 bay leaf; 1 tablespoon crushed red pepper flakes; 1 large head cauliflower; 1/2 cup whole almonds, toasted; 1/2 cup soft whole wheat or white bread crumbs, toasted; 1/2 cup fire-roasted crushed tomatoes; 1 jar (8 ounces) roasted sweet red peppers, drained; 2 tablespoons minced fresh parsley; 2 garlic cloves; 1 teaspoon sweet paprika; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper

Servings: persons

10 cups water
1 cup olive oil, divided
3/4 cup sherry or red wine vinegar, divided
3 tablespoons salt
1 bay leaf
1 tablespoon crushed red pepper flakes
1 large head cauliflower
1/2 cup whole almonds, toasted
1/2 cup soft whole wheat or white bread crumbs, toasted
1/2 cup fire-roasted crushed tomatoes
1 jar (8 ounces) roasted sweet red peppers, drained
2 tablespoons minced fresh parsley
2 garlic cloves
1 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1
In a 6-qt. stockpot, bring water, 1/2 cup oil, 1/2 cup sherry, salt, bay leaf and pepper flakes to a boil. Add cauliflower. Reduce heat; simmer, uncovered, until a knife easily inserts into center, 15-20 minutes, turning halfway through cooking. Remove with a slotted spoon; drain well on paper towels.
2
Preheat oven to 450u00b0. Place cauliflower on a greased wire rack in a 15x10x1-in. baking pan. Bake on a lower oven rack until dark golden, 35-40 minutes.
3
Meanwhile, place almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor; pulse until finely chopped. Add remaining sherry; process until blended. Continue processing while gradually adding remaining oil in a steady stream. Serve with cauliflower.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 cups water, 1 cup olive oil, divided, 3/4 cup sherry or red wine vinegar, divided, 3 tablespoons salt, and more.

Yes, Cauliflower With Roasted Almond & Pepper Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cauliflower With Roasted Almond & Pepper Dip

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