Cauliflower with Roasted Almond & Pepper Dip

Step 1

In a 6-qt. stockpot, bring water, 1/2 cup oil, 1/2 cup sherry, salt, bay leaf and pepper flakes to a boil. Add cauliflower. Reduce heat; simmer, uncovered, until a knife easily inserts into center, 15-20 minutes, turning halfway through cooking. Remove with a slotted spoon; drain well on paper towels.

Step 2

Preheat oven to 450°. Place cauliflower on a greased wire rack in a 15x10x1-in. baking pan. Bake on a lower oven rack until dark golden, 35-40 minutes.

Step 3

Meanwhile, place almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor; pulse until finely chopped. Add remaining sherry; process until blended. Continue processing while gradually adding remaining oil in a steady stream. Serve with cauliflower.

©tasteofhome

• 10 cups water

• 1 cup olive oil, divided

• 3/4 cup sherry or red wine vinegar, divided

• 3 tablespoons salt

• 1 bay leaf

• 1 tablespoon crushed red pepper flakes

• 1 large head cauliflower

• 1/2 cup whole almonds, toasted

• 1/2 cup soft whole wheat or white bread crumbs, toasted

• 1/2 cup fire-roasted crushed tomatoes

• 1 jar (8 ounces) roasted sweet red peppers, drained

• 2 tablespoons minced fresh parsley

• 2 garlic cloves

• 1 teaspoon sweet paprika

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground pepper