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Romesco sauce with roasted cauliflower

Romesco Sauce

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 peopie
Course: Dip, Main Dish, Sauce, Spread
Cuisine: Anti-inflammatory, Budwig Diet, Dairy-free, Digestion-friendly, Gluten free, Healthy, Italian, Linseed oil, Low calorie, low carb, Low fat, Low GI, Omega-3, OMS Diet, Paleo, Raw, Saturated-fat free, Vegan, Vegetarian, Wheat-free
Ingredients Method Notes

Ingredients
  

  • 6 tbsp Flax Farm cold-pressed linseed oil
  • 2 tbsp Apple-cider or red wine vinegar You can use lemon juice, but you will probably want slightly less
  • 2 large red peppers
  • 3 cloves garlic
  • 2 large tomatoes
  • 25 g Hazelnuts or cobnuts
  • 40 g Almonds blanched
  • 1 tsp Smoked paprika optional
  • 1 tsp Paprika
  • Salt to taste

Method
 

  1. Roast tomatoes in a hot oven, about 220C for 15 minutes and remove seeds.
  2. Very lightly toast hazelnuts and almonds in the oven, about 180C until v light straw colour not brown. Watch very carefully, after a few minutes they cook much faster and can burn really easily. So Have a look every couple of minutes.
  3. Char-grill red peppers. Slice red peppers, de-seed and place flat under hot grill, skin side up. Grill until skin is black. Hold pepper under slowly running cold tap and the charred skin will come off. Place the skinned red peppers in the blender.
  4. Now add all the other ingredients to the blender and whiz until the sauce is thick but still somewhat textured.
  5. Serve warm or cold. Store in fridge up to 5 days.
  6. Add a small pinch of salt if required. I don't because it is so flavoursome it doesn't really need it.
  7. Romesco sauce with roasted cauliflower

Notes

Add to soups or salads

Try stirred into mayonnaise or yoghurt for a flavoursome sauce or just dollop into salads.  Add to soup for extra flavour; particularly good with lentil, lentil or bean soups.
If you want to thicken it up a little more add either a little Flax Farm ground golden linseed or increase the quantity of nuts.