1 head of cauliflower, about 4 cups florets
1/3 cup fresh parsley leaves
1/4 teaspoon salt
2 tablespoons olive oil
1 cup walnut pieces
2 12-ounce jars roasted red peppers, drained
3 teaspoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon dried cayenne pepper
Cut the cauliflower into florets. Place the florets, parsley and salt in a food processor. Process until the cauliflower becomes grainy in texture (like small pebbles). You may need to process in batches.
Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the cauliflower rice to the pan and cook for 3 to 4 minutes or until softened. Remove from the heat and set aside.
Heat a small skillet over medium heat and add the walnuts. Toast for 6 to 8 minutes or until golden brown.
Add the toasted walnuts, roasted red peppers, red wine vinegar, remaining 1 tablespoon olive oil, salt and cayenne to a food processor and process until smooth.
Dress the cauliflower rice with the sauce and serve warm. You may also mix the Cauliflower Rice and Walnut Romesco Sauce together in a large skillet and heat for 2-3 minutes before serving.
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