Victoria Amory is a cook and food writer born and raised in Spain. She now lives in the U.S., and has her own line of specialty sauces.
One of the signature sauces from the Catalonia region of Spain is romesco. Learn more about it below.
Victoria’s sells an Almond & Garlic Romesco Sauce, but you can make your own from scratch, using almonds, other nuts, or a blend.
Crafted with red chile peppers, pimentón (paprika), nuts and extra virgin olive oil, romesco is a perfect sauce to use with meats, roasted vegetables, shellfish and fish. “It elevates your everyday meals to everyday feasts,” says Chef Victoria.
If you have leftover sauce, it is delicious as a dip or bread spread.
For an everyday feast, try her Cauliflower And Bacon Salad With Romesco Sauce. (What’s romesco sauce? See below).
RECIPE: WARM CAULIFLOWER & BACON SALAD WITH
Colored cauliflower makes the dish more exciting. Photo courtesy NourishTheRoots.com.
1. PREHEAT the oven to 400°F. In a bowl, toss together the cauliflower, bacon, olive oil and vinegar. Spread on a cookie sheet and bake in the oven for 20 minutes.
2. TOSS the bread with the garlic and extra virgin olive oil and add the cauliflower. Roast for an additional 10 minutes or until the bread is toasted and the cauliflower is golden.
3. MIX the cauliflower with the chickpeas and toss with the spinach leaves. Add a drizzle of olive oil if needed. Serve warm with romesco sauce on the side.