Here’s a dual recipe I’ve been meaning to try. A vegetarian dish that will satiate and nourish. Wondering why I used green pepper for the Romesco? I didn’t have red! Make use of what you have in your pantry and fridge for this dish such as chickpeas, brown rice and seasonings of your choice.
Green Cilantro Romesco
1 Whole Green Bell Pepper, roasted
1/4 Cup Blanched Almonds (boil in water for 1 minute then remove skin)
1/4 Cup Pine Nuts (gives it a cheesy flavor, vegan style)
1 Garlic Clove (I suggest roasting this with the pepper)
1 T Red Wine Vinegar
1/4 Cup Olive Oil
1-2 T Cilantro, diced
1/4 teaspoon Sea Salt
1/4 teaspoon Red Pepper Flakes
steak (gently) with olive oil and sprinkle with your seasonings. Grill for about 5 minutes on each side until tender and charred.
Add all ingredients to a food processor and process until smooth.
Pour the Romesco over the cauliflower steak. Enjoy with chickpeas for added protein.