Cauliflower & Romesco Sauce Casserole

  • Cauliflower CasseroleIn this recipe, traditional Romesco sauce—a luscious and hearty red sauce made with roasted red peppers, tomatoes, and almonds—is combined with parmesan-roasted cauliflower, and baked with bread crumbs to make a wholesome and comforting casserole dish that totally vegetarian. Make this recipe for Meatless Monday dinner.

    Cauliflower and Romesco Sauce Casserole

    A delicious meatless casserole with bright flavors will be your family's favorite new dinner dish.

    Prep Time:
    Cook time:
    Servings: 4 - 6


    • red bell peppers: 2
    • vine tomato: 1
    • garlic cloves: 5
    • toasted almonds: ½ cup
    • olive oil: ¼ cup
    • white wine vinegar: 1 tablespoon
    • smoked paprika: 1 ½ teaspoons
    • salt: 1 teaspoon
    • cauliflower: about 2 pounds
    • onion: 1
    • olive oil (for cauliflower): drizzle
    • fresh thyme: 2 tablespoons
    • grated parmesan, divided: ½ cup
    • salt and pepper: to taste
    • seasoned bread crumbs: 1/3 cup


    Step 1: Heat your broiler. Cut the peppers and tomatoes in half.
    Cauliflower Casserole - STEP 1

    Step 2: Place peppers cut side down, tomatoes cut side up, and the garlic on a parchment lined baking sheet.
    Cauliflower Casserole - STEP 2

    Step 3: Broil tomatoes and garlic for about 8 - 10 minutes, or until well-charred (they will be ready before the peppers, transfer to a bowl).
    Cauliflower Casserole - STEP 4

    Step 4: Continue broiling the peppers for another 5 - 7 minutes, add to bowl. Cover bowl with plastic wrap and allow to cool.
    Cauliflower Casserole - STEP 3

    Cauliflower Casserole - STEP 5

    Step 5: While vegetables are cooling, cut cauliflower into bite-size florets, and slice onions.
    Cauliflower Casserole - STEP 7

    Cauliflower Casserole - STEP 8

    Step 6: Mix the cauliflower florets, onions, olive oil, and thyme. Transfer to a baking sheet and roast for about 10 - 12 minutes at 350 degrees.
    Cauliflower Casserole - STEP 9

    Step 5: Once the vegetables are cool enough to handle, peel the skins off the pepper and tomatoes.
    Cauliflower Casserole - STEP 6

    Step 6: Blend almonds until finely chopped. Add roasted vegetables, olive oil, vinegar, paprika and salt. Blend until smooth.
    Cauliflower Casserole - STEP 11

    Cauliflower Casserole - STEP 12

    Cauliflower Casserole - STEP 13

    Step 7: Remove the cauliflower from the oven, and sprinkle with ¼ cup parmesan cheese.
    Cauliflower Casserole - STEP 10

    Step 8: Transfer cauliflower to a large bowl, and mix with the smooth romesco sauce.
    Cauliflower Casserole - STEP 14

    Cauliflower Casserole - STEP 15

    Step 9: Mix breadcrumbs with ¼ grated parmesan cheese.

    Tip: If you don't have seasoned breadcrumbs, simply add 1 tablespoon dried thyme and 1 tablespoon oregano to unseasoned bread crumbs.
    Cauliflower Casserole - STEP 16

    Step 10: Transfer cauliflower to a 9x13 inch casserole dish. Top with breadcrumb-parmesan mixture.
    Cauliflower Casserole - STEP 17

    Step 11: Bake in a 350 degree oven for about 25 minutes.
    Cauliflower Casserole - STEP 18