Whole Roasted Cauliflower With Romesco
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • 3 red bell peppers
  • 1 medium-to-large head cauliflower
  • Olive oil
  • Salt and pepper
  • ½ cup Marcona almonds
  • 1 small garlic clove , peeled
  • 1 tablespoon sherry vinegar

Instructions

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