Fried Cauliflower and Romesco

If you haven't had fried cauliflower, you need to try it. Frying it brings out a beautiful nuttiness. A classic pairing with romesco.



INGREDIENTS:

- 28oz Can of San Marzano Tomatoes, drained

- 3 Heads of Cauliflower

- 1 Cup Smoked Almonds

- 12oz Jar of Roasted Red Peppers, drained

- Hot Sauce to Taste (We like IT SAUCE, Criolla-Honey)

- 1 Tbl Cumin

- 1 Tbl Smoked Paprika

- 2 Tbl Red Wine Vinegar

- 1/4 Cup Olive Oil, Plus Oil for Frying

- 2 Tbl Honey

- Salt and Pepper to Taste

- Grated Parmesan to Taste

STEPS:

1. Combine Tomatoes, Almonds, Red Peppers, Hot Sauce, Cumin, Smoked Paprika, Red Wine Vinegar, Olive Oil and Honey in a blender.

2. Season with Salt and Pepper to taste.

3.  Cut Cauliflower into thick steak like pieces from top to bottom.

4. If you have a deep fryer, take this route. If not, heat up a cast iron skillet with a good layer of Olive Oil, maybe 1/2 inch over medium heat.

5. When oil is hot, fry cauliflower for 3-4 minutes per side, until golden brown.

6. Remove from the pan and immediately season with Salt and Pepper.

7. Fresh grate parmesan over cauliflower and serve with Romesco sauce.