Romesco Sauce with Pickled Cauliflower and Toasted Sourdough
Learn to make this smokey and flavourful recipe, perfect for all seasons. Whether freshly served or naughtily scooped from the fridge, our hearty recipe is enlivened with Willy’s Apple Cider Vinegar and other quality ingredients, all found in our Food Hall.
- 4 large red peppers
- 2 garlic cloves
- 100g toasted flaked almonds
- 100g sun-dried tomatoes in oil
- 100g tinned roasted peppers
- 100ml extra virgin olive oil
- 20ml Willy’s Apple Cider Vinegar
- 100g white sourdough, crust removed
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp sea salt
- Place the red peppers on a heavy baking tray, then carefully char them all over using a blowtorch if you have one, or the flame on a gas hob. Alternatively, place them under a very hot grill.
- Transfer the charred peppers to a bowl and cover them in cling film. Leave for 10 minutes so they steam whilst cooling, softening the skins.
- Meanwhile, peel and grate the garlic. After 10 minutes, use your fingers or a tea towel to slide the skins off the charred peppers (don’t worry if there are a few little bits left, as this will lend an authentic grilled flavour to the sauce). Remove all the seeds, then put the prepared peppers and garlic into a food processor.
- Add the remaining ingredients into the food processor, and blend for 4-5 minutes until the mixture is smooth.
- The sauce can be stored in an airtight container for up to four days. Gently warm in a saucepan before serving.
- 125ml white wine vinegar
- 125ml Willy’s Apple Cider Vinegar
- 1 red onion, peeled and sliced
- ½ cauliflower, sliced
- 10g mustard seeds
- 1 clove of garlic cut in half
- 5g of dill or fennel leaf
- 25g sugar
- 5g pickling spice
- 5g dried red chilli flakes
- Pour the vinegars into a saucepan. Add the garlic, mustard seeds, dill or fennel, sugar, chilli flakes and pickling spice.
- Bring to the boil, then add the cauliflower and red onion.
- Transfer the mixture into an airtight container and leave to cool. Transfer to the fridge, where it can be stored for up to one month.
To serve, place the romesco sauce onto a plate, then add the onion and cauliflower. Garnish with parmesan, toasted seeds, fresh herbs, olive oil and mop up with toasted sourdough.