Blood and Brains (Cauliflower and Romesco Sauce)
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!
- 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
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.
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