Cook this recipe once and you'll have some red pepper sauce left over for later. Slather it onto sandwiches, or drizzle it onto grilled vegetables, chicken, or fish—it lends any dish a tasty kick.
- 1 slice country-style whole wheat bread
- Olive oil cooking spray
- 1/2 c. almonds, toasted
- 3 Garlic cloves
- 1 (12-oz) jar roasted red peppers
- 1 tbsp. tomato paste, plus a bit more as needed
- 1 tbsp. chopped parsley
- 1 1/2 tsp. red pepper flakes
- 1 tsp. regular or smoked paprika
- 1/2 c. sherry vinegar or red wine vinegar
- 1/2 c. extra-virgin olive oil
- coarse salt
- 1 large cauliflower
- 1 1/2 tbsp. olive oil
- 1/2 tsp. coarse salt
- 1/4 tsp. pepper
- 1/4 c. parsley leaves, torn
- Make the sauce. Spray both sides of bread lightly with olive oil cooking spray. Place bread in a small nonstick skillet over medium-high heat, and cook, flipping once, until crisp and golden, 1 to 2 minutes per side. Remove from skillet, and let cool.
- Grind bread with almonds and garlic in a food processor until fairly fine. Add roasted peppers, tomato paste, parsley, red pepper flakes, and paprika, and process until smooth. With machine running, gradually pour in vinegar and olive oil. Season with a couple of pinches of coarse salt. (Taste; if you feel it needs a little more tomato paste, add it by no more than 1 teaspoon at a time.) Cover, and set aside. (You can make the sauce a few days ahead and refrigerate it for up to 1 week.)
- Make the cauliflower. Heat oven to 375°F, and line a rimmed baking sheet with parchment paper. Halve cauliflower, keeping core intact. Cutting from center out, make as many slices as you can, each 1/2 to 3/4 inch thick. Reserve small florets for another meal. Brush cauliflower with oil, and season well with salt and pepper on both sides.
- Transfer slices to prepared baking sheet. Bake until the core is tender when pierced with a knife and each slice is slightly brown on the bottom, 15 to 20 minutes.
- Arrange slices on plates, and add a generous spoonful of the sauce, on top or on the side. Scatter with parsley.
Nutritional information (per serving): 187 calories, 15 g fat (2 g saturated), 4 g protein, 11 g carb, 3 g sugar, 4 g fiber, 339 mg sodium, 0 mg cholesterol
This recipe originally appeared in the April 2017 issue of Dr. Oz The Good Life.
Recipe adapted from In My Kitchen: A Collection of New and Favorite Vegetarian Recipes by Deborah Madison.