February 19, 2015 | Detroit Free Press

Cauliflower Romesco

Serves: 3 to 4 (as a side dish) / Preparation time: 30 minutes / Total time: 45 minutes

Romesco is a tomato and red pepper-based sauce with nuts. In this recipe from Bistro 82, Marcona almonds are the nut of choice, giving the sauce a sweet flavor. The espelette pepper is a chili pepper that hails from France's Basque region. Look for it in ground form at some specialty stores. You can substitute hot Hungarian paprika.

3 red peppers, roasted and skinned

1 Roma tomato, peeled, seeded and coarsely chopped

1/4 cup roasted garlic

1/4 cup Marcona almonds

1/4 cup garlic oil or olive oil

1/4 cup sherry vinegar

1 teaspoon espelette or Basque pepper

Salt and pepper to taste

1 tablespoon canola oil

6 ounces multicolored cauliflower (white, green, orange, purple) cut into 1/4- to 1/2-inch pieces

1 tablespoon soybeans (edamame)

1 to 2 tablespoons softened golden raisins

2 tablespoons green peas

1 tablespoon pine nuts

2 tablespoons fresh lemon juice

Pea tendrils, optional, for garnish

In a food processor or blender, combine the red pepper and tomato on low speed until it has a chunky consistency. Add the roasted garlic and Marcona almonds. Process until an almost smooth puree. With the motor running, add the garlic oil, sherry vinegar and espelette pepper until it reaches desired smooth consistency. Season with salt and pepper to taste. Set aside.

In a large skillet, heat the canola oil. Add the cauliflower and sauté until it is slightly soft in texture and caramelized. Once the cauliflower has reached desired doneness, add the soybeans, golden raisins, green peas and pine nuts. Sauté for at least 45 seconds or just until the soybeans are warm, season with salt and pepper to taste and finish with a fresh squeeze of lemon juice. Serve all of the vegetables over the Romesco sauce and garnish with pea tendrils.

From Bistro 82, Royal Oak. Tested by Susan Selasky for the Free Press Test Kitchen. Nutrition information not available.