Published: by Absolutely Recipes, in the recipes category.

Cauliflower with Roasted Almond & Pepper Dip Recipe.

Ingredients:

10 cups water
1 cup olive oil, divided
3/4 cup sherry or red wine vinegar, divided
3 TBSPs salt
1 bay leaf
1 TBSP crushed red pepper flakes
1 large head cauliflower
1/2 cup whole almonds, toasted
1/2 cup soft whole wheat or white bread crumbs, toasted
1/2 cup fire-roasted crushed tomatoes
1 jar (8 ounces) roasted sweet red peppers, drained
2 TBSPs minced fresh parsley
2 garlic cloves
1 TSP sweet paprika
1/2 TSP salt
1/4 TSP freshly ground pepper

Recipe Instructions:

In a 6 quart stockpot, bring water, 1/2 cup oil, 1/2 cup sherry, salt, bay leaf and pepper flakes to a boil.
Add cauliflower.
Reduce heat; simmer, uncovered, until a knife easily inserts into center, 15-20 minutes, turning halfway through cooking.
Remove with a slotted spoon; drain well on paper towels.

Preheat oven to 450 degrees.
Place cauliflower on a greased wire rack in a 15x10x1" baking pan.
Bake on a lower oven rack until dark golden, 35-40 minutes.

Meanwhile, place almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor; pulse until finely chopped.
Add remaining sherry; process until blended.
Continue processing while gradually adding remaining oil in a steady stream.
Serve with cauliflower.

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