Julianne Scott

ROASTED BRASSICAS WITH ROMESCO

This is a fun dish, with lots of earthy flavors and textures- everything I want in the middle of winter. The  roasted veggies pair nicely with sweet, spicy romesco sauce, and the raw brussels add a satisfying  crunch. It is in essence a salad, without all those pesky greens in the way. This romesco sauce is so good,  you’ll want to put it on everything! This dish is vegan save for the optional halloumi.  

1 head romanesco or broccoli cut into florets  

1 head cauliflower, cut into florets  

1 cup brussels sprouts, shaved  

1 tsp coriander  

½ tsp cumin  

¼ tsp cardamom  

½ tsp paprika  

2 Tbsp olive oil  

Salt and Pepper to taste  

Romesco:  

1 cup unsalted raw almonds  

3 red bell peppers, diced into large chunks  

1 tbsp Calabrian chili peppers in oil  

1 Tbsp sherry vinegar  

4 cloves garlic  

6-8 sprigs fresh thyme  

4 tablespoons olive oil, separated  

Salt and pepper to taste  

*Optional Addition: 1 8.8 oz block Halloumi, cubed  

½ lemon to finish  

Instructions:  

1. Toss the Broccoli and cauliflower in a bowl with 2 T olive oil and all the spices. 

2. Roast in a 375F degree oven for 20-25 minutes. Once fork tender, remove from oven and let  cool. Toss with shaved brussels sprouts. Set aside.  

For Romesco:  

3. Toast the almonds in a 375 degree oven for 5-7 minutes, or until fragrant. 

4. Toss the diced red bell peppers with the whole garlic cloves, thyme leaves and 2 tablespoons  olive oil. This will be pureed all together, so it doesn’t matter how the pieces look. Roast at 375F  for 20-25 minutes, or until soft and lightly browned.  

5. Mix all prepared romesco ingredients in a food processor and roughly pulse until it comes  together. You can make this as smooth or chunky as you’d like. Season with sherry vinegar, salt  and pepper.  

6. To plate, place a spoonful of the romesco on the bottom of the plate. Put a pile of the roasted  brassicas on top. Finish with sautéed chunks of halloumi if desired. Drizzle with lemon.