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Cauliflower with romesco sauce and dukkah
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
DeliRec
@delirec- Ingredients
- Recipe
- Cauliflower1 unit(s)
- Olive oil (1/3 cup)5 tablespoon
- Cane molasses2 teaspoon
- Smoked paprika1 tablespoon
- Dijon mustard1 tablespoon
- Tomato extract2 teaspoon
- Balsamic Vinegar (1/2 tbsp)1 tablespoon
- Salt to taste
- Pepper to taste
- Basil to taste
- Dukkah: Shelled Hazelnut (1/3 cup)5 tablespoon
- Dukkah: Brazil nuts (1/3 cup)5 tablespoon
- Dukkah: Sesame (1/3 cup)5 tablespoon
- Dukkah: Coriander Seed (1/2 tbsp)1 tablespoon
- Dukkah: Cumin Seed2 tablespoon
- Dukkah: Sunflower Seed1 tablespoon
- Dukkah: Black Pepper (1/2 tsp)1 teaspoon
- Dukkah: fleur de sel1 teaspoon
- Romesco: Red Bell Pepper300 g
- Romesco: Tomato150 g
- Romesco: Garlic1 unit(s)
- Romesco: Olive Oil (1/2 cup)8 tablespoon
- Romesco: Brazil nuts (1/3 cup)5 tablespoon
- Romesco: smoked paprika1 tablespoon
- Romesco: Balsamic Vinegar2 tablespoon
- Romesco: lemon1 unit(s)
- Romesco: salt to taste
- Line a baking sheet with parchment paper and top with the cauliflower.
- In a bowl, mix the tomato paste, olive oil, balsamic vinegar, molasses, mustard, paprika, salt and pepper. Brush the cauliflower with the mixture and bake for approximately 20 minutes. Remove from the oven, brush with olive oil and return to the oven for another 10 minutes. Check doneness by piercing the main rod. If it's firm, continue cooking for 5 minutes.
- For the dukkah, place all the ingredients, except for the salt, in a skillet over low heat and leave for a few minutes until it starts to release aroma. Transfer to a processor, add salt and process until you get a thick farofa. Reserve.
- For the romesco sauce, cut off the top cap of the garlic leaving the cloves showing. Place on a piece of aluminum foil, drizzle with olive oil, wrap the garlic leaving a small gap at the top and place on a baking sheet with the peppers and tomatoes. Take to oven heated to 260 degrees for 15 minutes. When the garlic is soft, remove it along with the tomatoes and cool outside. Return the pepper to the oven and leave until the pepper skin is charred.
- When the bell pepper skin is burnt, carefully remove and place covered in a container. Let rest for 10 minutes. After this period, place the pepper under running water and remove the charred part. Take it to a cutting board and remove the top, seeds and chop the pulp into smaller pieces.
- Carefully remove the garlic cloves and set aside.
- Blend all the ingredients in a blender, adding the juice of half a lemon, until you get a smooth sauce.
- DeliRec in partnership with chef Ruan Felix.
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