Spanish-Style Roasted Cauliflower with Smoked Paprika and Almond Romesco

Method

1. Preheat oven to 220°C/425°F. Position rack in upper third for maximum caramelization.

2. Toast almonds in a dry pan over medium heat, stirring constantly, until fragrant and golden with dark spots—about 4 minutes. Watch carefully; they transition from golden to burnt quickly. Set aside to cool.

3. Blanch the bread briefly in warm water, then squeeze dry. This softens stale bread for blending without adding excess moisture to the romesco.

4. Combine almonds, soaked bread, roasted red pepper, 2 garlic cloves, 30ml olive oil, tomato paste, 1 tsp smoked paprika, cayenne, and ½ tsp salt in a food processor. Pulse until chunky—small visible almond pieces create texture. Season with salt to taste.

5. Toss cauliflower florets with remaining 30ml olive oil, remaining 1 tsp smoked paprika, 1 minced garlic clove, ½ tsp salt, and black pepper. Ensure even coating for consistent caramelization.

6. Spread cauliflower on a parchment-lined baking sheet in a single layer—crowding causes steaming rather than roasting. Roast at 220°C/425°F for 25-30 minutes, flipping halfway, until edges are deep golden and centers are tender when pierced.

7. Spoon romesco sauce over roasted cauliflower, return to oven for 5 minutes to warm through and let flavors meld. The sauce should cling to the florets.

8. Garnish with fresh parsley and serve immediately. The contrast between the smoky romesco and sweet caramelized cauliflower creates the signature Spanish flavor profile.