Roasted Cauliflower with Romesco

Roasted Cauliflower With Romesco


Romesco is traditional Spanish pepper sauce used to top vegetables or fish. Its bright red color turns this cauliflower recipe into a bold-tasting and -looking dish, with walnuts adding nutty texture. Recipe is from the What to Eat When Cookbook publishing October 20, 2020. Copyright National Geographic 2020. All recipe images credited to Scott Suchman.

Total Time
55 Mins
Serving Size
1 cup

Total Time

Prep Time
25 Mins
Cook Time
30 Mins
Total Time
55 Mins


251 cal
Total Fat
20.5 g
Saturated Fat
2.6 g
286 mg
13.3 g
Dietary Fiber
5.8 g
Total Sugars
3.3 g
Added Sugars
0 g
4.6 g
87 mg
453 mg


Romesco Sauce

  • 10 walnuts (about ¼ cup), toasted

  • 2 whole roasted red peppers from a jar, drained well

  • 1 large garlic clove

  • ½ teaspoon smoked paprika

  • ½ teaspoon balsamic vinegar

  • ¼ teaspoon kosher salt


  • 1 head cauliflower (about 1¼ pounds), trimmed, cut into bite-size florets

  • 1 tablespoon extra-virgin olive oil

  • ⅛ teaspoon kosher salt

  • ⅛ teaspoon freshly ground black pepper

  • ¼ cup fresh basil, thinly sliced


  1. For the Romesco sauce: In a food processor or a high-speed blender, combine all the sauce ingredients. Blend until the mixture is as smooth as possible. Transfer to small bowl. (You can prepare the sauce a day ahead; cover and refrigerate.)

  2. For the cauliflower: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

  3. In a medium bowl, toss the cauliflower florets with the olive oil to coat. Spread the cauliflower florets on the prepared baking sheet and roast until tender and browned in spots, 25 to 30 minutes. Season with the salt and pepper.

  4. Spread the Romesco sauce on a platter and arrange the cauliflower on top. Sprinkle with the basil and serve. You can also toss the cauliflower in the sauce and garnish with basil before serving.