I loooove roasted red peppers, and garlicky romesco sauce is a favorite of mine. This is my bread-free version of traditional romesco sauce. You can even roast your own peppers if you’re feeling ambitious! If purchasing, look for roasted peppers in a glass jar, with as few added ingredients as possible.
I used a combination of soaked almonds and walnuts. You’ll want to soak your nuts in water for 7+ hours and then rinse well. This breaks down the phytic acid and makes them more digestible.
I’m pairing it with romanesco, cauliflower’s alien-looking cousin. If you’ve never tried it before, now’s the time!
Roasted Romesco Romanesco
1 large head romanesco
1 Tbs. ghee or extra virgin olive oil
1 cup roasted red pepper
1 small tomato
2 cloves garlic
1/3 cup almonds, soaked
1/3 cup walnuts, soaked
1/4 cup extra virgin olive oil
2 Tbs. apple cider vinegar
1 tsp. sea salt
Preheat oven to 400°.
Cut romanesco into florets. Toss with ghee or olive oil and sea salt and roast for 30-40 minutes or until tender and starting to brown.
To make romesco sauce, place all ingredients in a high-speed blender and blend until smooth.
The roasted romanesco is great dipped in the sauce as a snack, slathered in sauce as a side dish, or paired it with a whole gluten-free grain like quinoa or brown rice and some greens and beans for an awesome Buddha/Vitality/Macrobiotic Bowl.