Wednesday, November 1, 2017

Roasted Cauliflower w/ Polenta, Grapes & Romesco


I hope you are not sick of cauliflower by now.

This is probably the last of the pretty purple and orange cauliflower for the season at our farmer's markets, so the bland looking white stuff will have to do from now on....they all taste the same anyway.

Cauliflower is perfect with grapes in the fall. I love roasting grapes with vegetables. They add such a nice sweet surprise to everything.

and I forgot how delicious Romesco is!....that Catalan red pepper sauce made w/ almonds.

It is great with roasted vegetables and polenta, as well as with grilled meats and seafood.
It's also great spread on turkey sandwiches or mixed in with tuna.

This is a gorgeous plate of cold weather food. A delicious vegetarian meal.

Make the Romesco sauce ahead of time, and keep it in the fridge for a dinner like this.

Roasted Cauliflower with Polenta & Romesco: (adapted from WuHaus)

For the Romesco:

3 roasted red peppers from a jar
1/2 cup blanched almonds
1/2 cup toasted hazelnuts
1/4 cup extra virgin olive oil
1 clove garlic, chopped
2 Tablespoon red wine vinegar
1 teaspoon smoked paprika (pimenton)
sea salt + pepper, to taste
1/2 teaspoon red chili flakes, after blending

Blend all ingredients except for the red chili flakes in a high-speed blender until desired consistency.

For the cauliflower and grapes:

1 large head of cauliflower, cut into florets
1 cup of red or black seedless grapes
3 Tablespoons avocado or olive oil
1 small lemon, cut into 1/4″ slices
several sprigs of fresh thyme or any herb you like
kosher salt + pepper, to taste

Lay cauliflower and grapes out on a roasting pan and drizzle with oil....sprinkle w/ kosher salt & pepper.
Roast in a 400F oven for about 25 minutes.

While the cauliflower is roasting, make the polenta.

1 cup polenta
4 cups water or chicken stock
1 teaspoon salt, for cooking
3 tbsp butter
1/4 cup of Parmesan cheese
salt & pepper

In a medium-size pot or dutch oven, bring water and 1 teaspoon salt to a boil. Gradually stir in polenta. Reduce heat to low and simmer gently, making sure to stir frequently to prevent sticking. I use a silicone spatula to stir. Keep stirring, or it will splatter all over your stove. Towards the end of cooking melt in the butter and cheese, and season with salt and pepper.

Spread a generous amount (2-3 Tablespoons) of the romesco sauce down on a bowl or plate. Scoop a serving of the polenta next to the romesco. Top with the roasted cauliflower, roasted grapes and pine nuts, and garnish with fresh Italian parsley.


Serve immediately.

You will have leftover polenta I am sure, so save it for tomorrow's recipe.

Spread it out on a cookie sheet. Cover and refrigerate, it will get nice and firm.

We can play with it tomorrow. Stay tuned.

:)

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