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Loaded Cauliflower Brains w/ Tahini & Romesco
1 medium head of cauliflower, leaves removed
Sprinkle cauliflower with a little sea salt, and steam lightly for about 5 minutes, to tenderize. You want the texture to be slightly softened, but not mushy at all.
Preheat oven to 400.
Sprinkle cauliflower with 2 tsp smoked paprika, 1 tsp turmeric and 1 tsp sea salt.
Drizzle with olive oil.
Using a brush, or your hand - rub the spices, salt and olive oil onto the cauliflower
Roast at 400 for about 25 minutes, until the tips are golden brown and it pierces easily with a fork.
Romesco Sauce//
1.5 cups almonds, soaked and rinsed
1 pint cherry tomatoes, roasted
2 large roasted red peppers
1 clove garlic
2 tsp smoked paprika
2 tbsp lemon juice
1/2 tsp sea salt, more to taste
1/4 cup olive oil
Pulse all ingredients except olive oil in the food processor. You want the sauce to be almost smooth, but with some texture. Add olive oil last and pulse all ingredients until well combined. Salt to taste.
Tahini Dressing//
1/3 cup tahini
3 tbsp lemon juice
1 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1/2 cup water
Whisk tahini and lemon juice together with spices to create a paste. You may need 1-2 more tbsp of lemon juice depending on how dry the tahini is. Add water a little bit at a time as you continue to whisk, keep adding more as needed. You want the dressing to be loose, but not runny.
To Serve//
Pierce a hole in the top of the cauliflower, and fill with romesco sauce. Drizzle the tahini liberally all over. Serve alone, or on a bed of back rice.
Serves 4
** Olive ants** 3 olives, a toothpick and the stems of parsley or cilantro
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