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Romesco-Roasted Cauliflower with Toasted Pepitas
Prep Time
10 mins
Cook Time
30 mins

This recipe for romesco-roasted cauliflower coaxes bold, vibrant flavor out of that wintertime staple, roasted cauliflower, along with smoky depth from the romesco sauce and the crunch of salty pepitas. You'll have leftover sauce afterwards, so make a plan now to eat it on everything.

Recipe Type: Side Dish
Keyword: romesco roasted cauliflower
Makes: 4 servings
Author: Elizabeth Stark
  • 1 large head cauliflower, cut into 1-inch florets
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon freshly ground cumin seed
  • 1 teaspoon turmeric
  • ½ teaspoon sea salt
  • 6 sun dried tomatoes, covered in boiling water for 10 minutes
  • 1 roasted red pepper, from a jar or freshly roasted, seeded, and peeled
  • 4 whole peeled roma tomatoes, canned or fresh
  • ½ cup lightly toasted sliced raw almonds or raw, hulled pepitas
  • 2 cloves garlic, smashed, peeled, and minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder (I like to use single-ingredient chipotle chili powder)
  • 1/2 cup extra virgin olive oil
To serve
  • ¼ cup raw, hulled pepitas, toasted with a drizzle of olive oil and a pinch of sea salt
  • ¼ cup minced parsley
  1. Preheat oven to 425 degrees F. In a mixing bowl or right on a large rimmed baking sheet, toss cauliflower with olive oil and spices. Spread out on baking sheet.
  2. Roast cauliflower for 20 minutes.

  3. Meanwhile, drain the sun dried tomatoes and in the bowl of a food processor, pulse to combine sun dried tomatoes, red peppers, tomatoes, almonds or pepitas, garlic, and spices. With food processor on low, slowly drizzle in olive oil. Scrape out of the food processor and into a bowl. Add sea salt to taste.

  4. Once cauliflower has roasted for 20 minutes, turn florets and roast 5 minutes more. Then, working right on the pan, toss the cauliflower with ½ cup romeso sauce and roast 5 - 7 minutes longer, or until edges just start to char.
  5. Arrange cauliflower on a platter, toss with toasted pepitas and parsley, and top with a few dollops of romesco.
  6. Cauliflower will keep for 2 days and romesco will keep 4 days, covered in the fridge.