Grilled Cabbage with Romesco Sauce
Grilled Cabbage with earthy and smoky romesco sauce made with roasted red pepper and almonds.
Servings: 6 servings
Ingredients
Grilled Cabbage
- 1 small head cabbage use any color of cabbage
- Salt to taste
- Black pepper
- Olive oil
Romesco Sauce
- 1 big roasted red pepper 6 ounces, jarred
- ½ cup toasted almonds
- 1 clove garlic
- ¼ cup sun-dried tomatoes use oil-packed
- 1 small piece of bread stale is better
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tbsp vinegar See notes
- 3 tbsp olive oil
- Salt and black pepper
Instructions
- Pre heat the oven to 450 F. On a baking tray, brush some oil. Chop cabbage into 4-6 segments. Rub some olive oil on each side, along with salt and black pepper.
- Once the oven is pre-heated, bake it about 12-15 minutes turning each side in between for about 25 minutes until you see char on the cabbage.
- While it is roasting, make the sauce.
- Take all the ingredients of the sauce in a food processor. Whizz everything until it comes together. If you want more liquid consistency, then you can also use a blender and some water. I prefer food processor.
- Serve the sauce in a plate and place cabbage on it. Or you can also place the grilled cabbage first on the plate and drizzle the sauce on top. Garnish with some nuts, if you like.
Notes
- If you like liquid consistency, you can use a food blender too.
- Ideally sherry vinegar is used, but as I did not have any, I have used apple cider vinegar. Other vinegars that could be used champagne, white wine vinegar.
- You can roast your own pepper at home, I have used jarred.
- Can be stored up to a week in the refrigerator and frozen for a month.
- You can use any cabbage for this purple or green.