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Spicy Roasted Cauliflower with Sun-Dried Tomatoes and Almonds
The inspiration for this cauliflower side comes from “Maximo,” by renowned Mexico City chef Eduardo García. To capture some of García’s complexly layered flavors while using a much-simplified approach, we make a thick puree of cilantro, sun-dried tomatoes, almonds, pumpkin seeds, jalapeños and olive oil. Most of it is applied as a seasoning paste to cauliflower florets; the remainder is made into a simple sauce for serving alongside. In his recipe, García calls for Spanish marcona almonds, and we agree that the rich, sweet nuts yield excellent flavor. However, if marconas aren’t available—or if they’re too pricy—use regular roasted almonds. If you wish to temper the chili heat, remove some or all of the seeds from the jalapeños before adding the chilies to the food processor.
cup lightly packed fresh cilantro
cup grapeseed or other neutral oil
01Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with foil and mist it with cooking spray. In a food processor, combine the cilantro, oil, sun-dried tomatoes, almonds, pumpkin seeds, chilies, cumin, 1 teaspoon salt and ½ teaspoon pepper. Process until smooth, about 1 minute, scraping the bowl as needed; the puree will be very thick. Transfer to a 2-cup liquid measuring cup; you should have about 1¾ cups.
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