In this recipe, traditional Romesco sauce—a luscious and hearty red sauce made with roasted red peppers, tomatoes, and almonds—is combined with parmesan-roasted cauliflower, and baked with bread crumbs to make a wholesome and comforting casserole dish that totally vegetarian. Make this recipe for Meatless Monday dinner.
Cauliflower and Romesco Sauce Casserole
A delicious meatless casserole with bright flavors will be your family's favourite new dinner dish.
- red capsicums: 2
- vine tomato: 1
- garlic cloves: 5
- toasted almonds: ½ cup
- olive oil: ¼ cup
- white wine vinegar: 1 tablespoon
- smoked paprika: 1 ½ teaspoons
- salt: 1 teaspoon
- cauliflower: about 2 pounds
- onion: 1
- olive oil (for cauliflower): drizzle
- fresh thyme: 2 tablespoons
- grated parmesan, divided: ½ cup
- salt and pepper: to taste
- seasoned bread crumbs: 1/3 cup
Step 1: Heat your broiler. Cut the peppers and tomatoes in half.
Step 2: Place peppers cut side down, tomatoes cut side up, and the garlic on a parchment lined baking sheet.
Step 3: Grill tomatoes and garlic for about 8 - 10 minutes, or until well-charred (they will be ready before the peppers, transfer to a bowl).
Step 4: Continue broiling the peppers for another 5 - 7 minutes, add to bowl. Cover bowl with plastic wrap and allow to cool.
Step 5: While vegetables are cooling, cut cauliflower into bite-size florets, and slice onions.
Step 6: Mix the cauliflower florets, onions, olive oil, and thyme. Transfer to a baking sheet and roast for about 10 - 12 minutes at80 degrees.
Step 5: Once the vegetables are cool enough to handle, peel the skins off the pepper and tomatoes.
Step 6: Blend almonds until finely chopped. Add roasted vegetables, olive oil, vinegar, paprika and salt. Blend until smooth.
Step 7: Remove the cauliflower from the oven, and sprinkle with ¼ cup parmesan cheese.
Step 8: Transfer cauliflower to a large bowl, and mix with the smooth romesco sauce.
Step 9: Mix breadcrumbs with ¼ grated parmesan cheese.
Tip: If you don't have seasoned breadcrumbs, simply add 1 tablespoon dried thyme and 1 tablespoon oregano to unseasoned bread crumbs.
Step 10: Transfer cauliflower to a 9x13 inch casserole dish. Top with breadcrumb-parmesan mixture.
Step 11: Bake in a 350 degree oven for about 25 minutes.