AVW Romesco Sauce - Cauliflower Steak
Romesco is an iconic Spanish sauce from the Catalonia region. It is made with a base of almonds and tomatoes and flavored with dried peppers and, of course, olive oil and Sherry vinegar.
Romesco is super versatile and can be used with roasted vegetables, as a dip, on sandwiches, in pasta, with eggs, and with grilled meat or fish. Or on a spoon…
Here we are providing two ways to make Romesco.
One is super-fast and can be made largely with pantry items, while the other is more authentic and requires a bit more time to prepare. Both are unquestionably delicious.
Both versions of this recipe feature our Extra Virgin Olive Oil and California Sherry Wine Vinegar
The first version of the romesco recipe we are sharing is closest to the authentic Spanish version and calls for slow roasting fresh tomatoes and garlic and using a specific dried pepper (nora) to complete the flavor. This version would more traditionally be made in a mortar and pestle but we’ve made it in a high-powered blender or food processor as well to great results.
The second version of the romesco recipe is much easier to pull together and is inspired by many of the same flavor elements. It is arguably equally (but differently) delicious. Here instead of Nora peppers we are using a mix of roasted red peppers and smoked paprika for the pepper flavor, while sundried tomatoes stand in for fresh roasted tomatoes. “Cooking” time is about 5 minutes if you have the ingredients handy.
Romesco can be made ahead of time and, once made, should hold well in the fridge for around 3 days.
The cauliflower steak is an optional suggested paring and does make for a nice meal or starter. You can scale this portion of the recipe by increasing the number of steaks you prepare.
