Recipe by Rachael Ray
Serves 4 as an entrée or 6 as a tapa
- 3 plum tomatoes or 2 tomatoes on the vine
- 1 large head or 2 medium heads cauliflower, trimmed and then cut vertically into 4 steaks
- Natural olive oil cooking spray
- 4 large scallions, trimmed
- 6 to 8 piquillo peppers in water, well drained, or 2 large roasted red peppers
- 1/2 cup dry-roasted Marcona almonds
- About 1/3 cup EVOO
- 3 tbsp. sherry vinegar
- 2 cloves garlic
- 1/2 tsp. hot paprika or crushed red pepper
- 1/2 tsp. paprika
Heat a large cast-iron griddle or skillet over medium-high.
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.
Return the water to a boil. Add the cauliflower. (Or you can place a steamer insert in the pot, then 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 to 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.
While the cauliflower is on the griddle, in a food processor, pulse the piquillo peppers, almonds, EVOO, vinegar, garlic, hot paprika, paprika, and 1 tsp. salt until a slightly coarse sauce forms, about 5 minutes.
For an entrée, pour the sauce onto a platter or plates. Top with the cauliflower and chopped tomatoes and scallions.
For a tapa, cut the cauliflower into florets. Top with the chopped tomatoes and scallions and serve the sauce on the side.