Need some plant-based sides on your holiday table? This roasted cauliflower dressed with spiced-up red pepper sauce will have even the non-vegetarians coming back for seconds.
This recipe originally appeared in our Holiday 2021 issue. Get the magazine here.
Preheat oven to 425°. Toss cauliflower florets on a baking sheet with 2 tbsp. oil; season. Roast on middle rack until cauliflower is tender and charred in spots, about 25 minutes.
Meanwhile, in a blender or food processor, combine red peppers, bread, 1/4 cup almonds, sun-dried tomatoes, garlic, sherry vinegar, smoked paprika, and cayenne. Blend until mostly smooth, then slowly stream in 1/3 cup olive oil while the machine is running. Continue blending until smooth. Taste and season.
Finely chop remaining 1 tbsp. almonds. Melt remaining 1 tbsp. oil in a small pan over medium-high heat. Stir in almonds, breadcrumbs, garlic powder, and a pinch of salt. Cook, stirring, until golden-brown, 2 to 3 minutes. Remove to a small bowl.
Spread romesco on a serving platter. Scatter roasted cauliflower on top, then garnish with almond bread crumbs and chives.