Cauliflower Romesco (Mark Bitman)

Is it weird to call something a good substitute for pizza? That’s what this seems like and I love it.

INGREDIENTS

•  1 1/2 pounds cauliflower, separated into large florets
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound Roma tomatoes, halved
• 1/2 cup almonds
• 2 tablespoons chopped garlic
• 1 tablespoon sherry or red wine vinegar, or more to taste
• 1/4 cup chopped fresh parsley

DIRECTIONS

1. Heat the oven to 450°F. Put the cauliflower in a roasting pan or rimmed baking sheet, drizzle with 1 tablespoon oil, sprinkle with half the salt and pepper, and toss to distribute. Put the tomatoes, almonds, and garlic in another pan and repeat with the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Transfer both pans to the oven and roast, stirring once or twice, until the vegetables are tender and charred in places. The tomato mixture will be ready first, in 5 to 10 minutes; transfer it and any juices to a blender or food processor. Leave the cauliflower in the oven until it’s tender, another 15 to 20 minutes.
3. Add the vinegar to the blender with the tomatoes, and pulse until the sauce is as course or as smooth as you like; to thin it, add water, 1 tablespoon at a time as you work. Transfer the romesco to a small pot to warm over medium heat if you’d like. Taste and adjust the seasoning, spoon over the cauliflower, garnish and serve.