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Blood and Brains (Cauliflower with Romesco Sauce)

Blood and Brains (Cauliflower and Romesco Sauce)

Jessica Braider
I mean, can it get any more gruesome than a brain covered in blood?! This dish is guaranteed to get squeals of delight as you slice and serve the brain! What is more, not only will everyone be getting a nice dose of vegetables, but with the addition of whole wheat bread and almonds to the Romesco sauce, they’ll also benefit from some whole grains and protein!
Cook Time 45 mins
Total Time 45 mins
Servings 8 servings

Ingredients
  

  • 1 head cauliflower
  • 3/8 tsp. salt or to taste
  • 12 oz. roasted red peppers sold in a jar
  • 14 oz. diced fire-roasted tomatoes
  • 2 cloves garlic roughly chopped
  • 1 slice bread (use wheat/gluten-free, if needed)
  • ½ cup almonds
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. white or red wine vinegar
  • 1/8 tsp. black pepper or to taste
  • ¼ cup grated Parmesan cheese optional

Instructions
 

  • Preheat oven to 400 degrees.
  • Place the whole head of cauliflower on a baking sheet. Salt the top and bottom with ¼ tsp. of salt. Roast for 40 - 45 minutes, or until tender when tested with the tip of a paring knife and just starting to brown on top.
  • Meanwhile, combine all of the remaining ingredients in a food processor or high-powered blender and blend until mostly smooth (if there is some texture from the almonds, that is ok).
  • Place the cooked cauliflower on a plate and the pour sauce over it to resemble blood. To serve, slice the cauliflower and top with additional sauce and Parmesan cheese, if desired.

Notes

Note: You will have a lot of leftover sauce. It makes a wonderful pasta sauce, topping for grilled meats, spread for sandwiches, or pizza sauce.
Nutritional Information per serving (% based upon daily values):
Calories 124, Total Fat 8g, 13%, Saturated Fat 1g, 5%, Cholesterol 0mg, 0%, Sodium 77mg, 3%, Total Carbohydrate 11g, 4%, Fiber 3g, 13%, Sugar 4g, Protein 4g
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