Name: Cauliflower with Roasted Almond & Pepper Dip
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 10 cups water -; 1 cup olive oil, divided -; 3/4 cup sherry or red wine vinegar, divided -; 3 tablespoons salt -; 1 bay leaf -; 1 tablespoon crushed red pepper flakes -; 1 large head cauliflower -; 1/2 cup whole almonds, toasted -; 1/2 cup soft whole wheat or white bread crumbs, toasted -; 1/2 cup fire-roasted crushed tomatoes -; 1 jar (8 ounces) roasted sweet red peppers, drained -; 2 tablespoons minced fresh parsley -; 2 garlic cloves -; 1 teaspoon sweet paprika -; 1/2 teaspoon salt -; 1/4 teaspoon freshly ground pepper -

Cauliflower with Roasted Almond & Pepper Dip

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Cauliflower with Roasted Almond & Pepper Dip

1. 10 cups water -

2. 1 cup olive oil, divided -

3. 3/4 cup sherry or red wine vinegar, divided -

4. 3 tablespoons salt -

5. 1 bay leaf -

6. 1 tablespoon crushed red pepper flakes -

7. 1 large head cauliflower -

8. 1/2 cup whole almonds, toasted -

9. 1/2 cup soft whole wheat or white bread crumbs, toasted -

10. 1/2 cup fire-roasted crushed tomatoes -

11. 1 jar (8 ounces) roasted sweet red peppers, drained -

12. 2 tablespoons minced fresh parsley -

13. 2 garlic cloves -

14. 1 teaspoon sweet paprika -

15. 1/2 teaspoon salt -

16. 1/4 teaspoon freshly ground pepper -

How to cook deliciously - Cauliflower with Roasted Almond & Pepper Dip

1. Stage

In a 6-qt. stockpot, bring water, 1/2 cup oil, 1/2 cup sherry, salt, bay leaf and pepper flakes to a boil. Add cauliflower. Reduce heat; simmer, uncovered, until a knife easily inserts into center, 15-20 minutes, turning halfway through cooking. Remove with a slotted spoon; drain well on paper towels.

2. Stage

Preheat oven to 450°. Place cauliflower on a greased wire rack in a 15x10x1-in. baking pan. Bake on a lower oven rack until dark golden, 35-40 minutes.

3. Stage

Meanwhile, place almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor; pulse until finely chopped. Add remaining sherry; process until blended. Continue processing while gradually adding remaining oil in a steady stream. Serve with cauliflower.