Name: Creamy Romesco & Roasted Cauliflower Penne
Yield: Makes 4 servings
Cuisine: Spain
Ingredients: 1 tablespoon red wine vinegar; 6 cups bite-sized cauliflower florets (1 medium-large head cauliflower); Sea salt and black pepper; 12 ounces brown rice or red lentil penne; ½ packed cup roasted red peppers (see how-to); ⅓ cup whole almonds, soaked in water for 6–8 hours; 2 tablespoons tomato paste; 2 small garlic cloves; ½ lemon; ¾ teaspoon smoked paprika; ⅛ teaspoon cayenne pepper; ¼ teaspoon sea salt; ¼ cup Hickory Almond Parmesan or Bacon-ish Bits; ½ cup water

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

Romesco is a bold, smoky, tangy sauce originating from Spain. I like to make mine with whole almonds and home-roasted red peppers (how-to on the following page) or roasted red peppers packed in water. Paired with simple roasted cauliflower and whole grain or legume-based pasta, you have an easy yet elegant meal. If you like a really saucy pasta, double the sauce! Serve this on its own or with a simple side salad.