What vegetables go well with romesco sauce?

I have been obsessed with making romesco sauce all summer - it’s a Spanish sauce made with roasted peppers, tomatoes, almonds, bread and smoked paprika - and it’s amazing with steak or roast chicken. I have given quantities for the romesco sauce below, but feel free to mix it up a bit, I’ve made it with different nuts and have done it without tomatoes and without bread depending on what I have available. I really recommend using jarred peppers for this - it’s way more affordable and much easier to do. To make the sauce put all the ingredients into a blender or food processor and blend until smooth-ish, its good to have a bit of texture. You are looking for a thick sauce texture – definitely looser than houmous but not as runny as soup. Taste and adjust the seasoning if needed – add more salt or a splash more vinegar. Or if it tastes too sharp you can add a pinch of sugar or a tiny drizzle of honey. Chop the cauliflower into chunky florets, I use the stalk and any tender leaves as well, and put on a large baking drizzle over 2 tablespoons olive oil and season with salt and pepper. Put the romesco sauce on a large platter, saving a little to garnish. Arrange the cauliflower and onion on top and then sprinkle over the olives, toasted almonds and chopped parsley. Finish with a drizzle of the remaining sauce. Serve immediately while the vegetables are hot or serve later at room temperature.

Romesco is my new favorite addiction. Romesco is a delicious Spanish dip/sauce which combines roasted red peppers and almonds and other flavorful ingredients. I love it so much that I eat it straight out of the bowl, but it’s also amazing on roasted or grilled vegetables, with grilled or roasted protein, or with crudites. Amanda’s recipe is exactly the way I like it – tangy, a little smoky, textured, and the perfect consistency, not too thick and not too loose. And I haven’t even mentioned how ridiculously easy Romesco sauce is to make. It goes with everything. It’s totally healthful and nutritious. You can make it in seconds. And you can make it all year long using jarred roasted red peppers.

Romesco es una salsa a base de nueces y pimientos que se originó en Cataluña. Se sirve comúnmente con pescado, pero también se puede servir con verduras asadas o polenta. La salsa se elabora fácilmente mezclando los ingredientes en una licuadora. Para servir, se puede verter sobre verduras asadas, como zanahorias, espárragos y garbanzos. También se puede servir sobre una cama de espinacas o lechugas mezcladas. La salsa se puede almacenar en el refrigerador durante aproximadamente una semana o congelar durante un mes. Si se tienen sobras, la salsa es deliciosa sobre pasta o como untura para sándwiches, similar a la pesto. La salsa es una excelente opción para acompañar verduras asadas, pero también se pueden probar otras opciones como la salsa de cilantro, la salsa de maní o la salsa tzatziki. Algunas opciones para servir con la salsa romesco son zanahorias, espárragos, garbanzos, brócoli, chirivías, judías verdes, espinacas o lechugas. La receta incluye 6 oz de pimiento rojo asado, ¼ taza de almendras crudas, 6 dientes de ajo, ¼ taza de aceite de oliva y otros ingredientes. Se puede hacer una salsa fácil de cilantro, una salsa de maní o una salsa tzatziki para acompañar las verduras asadas. Esta salsa también es deliciosa con verduras asadas como pimientos, cebolla y setas, por lo que puedes experimentar e innovar con diferentes ingredientes y combinarlos a tu gusto.