This is actually a deconstructed mash-up of the Turkish Muhummara dip and the Spanish Romesco sauce—both of which are made with peppers, nuts, and spices–with all of the ingredients added to the roasting pan rather than blended for a robust, flavorful one-pan meal.
Smoky Roasted Cauliflower and Peppers
- 1 head cauliflower, cut into bite-sized pieces
- 1 medium red bell pepper, seeded, cored, and cut crosswise into 1/2-inch rings
- 1/2 medium onion, cut into thick slices lengthwise
- 3 cloves garlic, sliced
- 1 teaspoon smoked Spanish paprika
- 2 tablespoons extra virgin olive oil
- Sea salt
- 1/2 cup walnut halves
- 1 teaspoon tomato paste
- 1/4 cup sherry vinegar
Preheat oven to 450. Toss the cauliflower, pepper, onion and garlic with the paprika, olive oil and a generous pinch of sea salt in a large bowl until all the vegetables are coated. Spread into a roasting pan in a single layer and roast for 20 minutes, using a stiff spatula to flip the veggies once or twice. Add the walnut halves and toss to mix with the vegetables, then continue roasting for another 10-15 minutes, until cauliflower is tender and browned in places.
Whisk together tomato paste and sherry vinegar in the bowl you’d tossed the vegetables in. Remove the roasting pan from the oven, pour the vinegar mix into the pan and scrape up anything stuck to the bottom of the pan, flipping the vegetables to coat everything with the glaze. Season with additional salt if desired.
This vegetarian dish can pair with a red wine like the Bonterra Merlot, whose plummy flavors pair beautifully with the smoky spice.