Categories: Meals

Ingredients

• Salt
• 3 plum tomatoes,
• 1 large head or 2 medium heads cauliflower, trimmed and then cut vertically into 4 steaks
• Olive oil cooking spray
• Pepper
• 4 large scallions, trimmed
• 6-8 piquillo peppers in water, well drained, or 2 large roasted red peppers
• 1/2 cup dry-roasted Marcona almonds
• 1/3 cup olive oil
• 3 tbsp sherry vinegar
• 2 garlic cloves
• 1/2 tsp hot paprika
• 1/2 tsp paprika

Directions

1. Heat a large cast-iron skillet over medium-high.

2. Prepare a large bowl of ice water. Fill a large pot with about 4 inches of water and bring to a boil; salt the water. Using a sharp knife, score an X through the skin on the bottom of each tomato. Add the tomatoes to the boiling water and cook until the skin near the X begins to curl up, about 1 minute. Using a slotted spoon, plunge the tomatoes into the ice water, then peel and coarsely chop.

3. Return the water to a boil. Add the cauliflower. Cover and cook until crisp-tender, about 5 minutes. Using tongs, transfer the cauliflower to a kitchen towel and pat dry. Spray the cauliflower with cooking spray; season with salt and pepper. Add to the griddle and cook, turning once, until browned, 7-10 minutes. Transfer to a large plate. Spray the scallions with cooking spray. Add to the griddle and cook until browned, turning occasionally, about 2 minutes. Chop on an angle.

4. While the cauliflower is on the griddle, in a food processor, pulse the piquillo peppers, almonds, olive oil, vinegar, garlic, hot paprika, paprika, and 1 tsp salt until a slightly coarse sauce forms, about 5 minutes.

5. For an entree, pour the sauce onto a platter or plates. Top with the cauliflower and chopped tomatoes and scallions.

6. For a tapas, cut the cauliflower into florets. Top with the chopped tomatoes and scallions and serve the sauce on the side.

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