Posted on by Creative Co-Op

Effortless Romesco Sauce Starter

Our F+F Effortless Romesco Sauce Starter is a staple of Spanish cuisine. This smoky, sweet flavor is often used to top fish and grilled vegetables, especially cauliflower. Serve as a dip with crudité or spread on grilled sourdough for a tartine.

Recipes:

Roasted Whole Cauliflower with Romesco Sauce INGREDIENTS: 1 c F+F Effortless Romesco Sauce Starter ½ c Warm Water Juice of ½ Lemon 1 Medium Cauliflower Head ¼ c Feta, chopped (optional) ¼ c Cilantro, chopped (optional) INSTRUCTIONS: 1. In advance, make the romesco sauce by combining F+F Effortless Romesco Sauce Starter with ½ cup warm water & lemon juice, in a bowl. Cover and let it sit for at least 30 minutes; best if bloomed overnight, or for a couple of hours, to enhance flavor. 2. Once sauce is ready, bring to a boil, in a medium-sized cooking pot, enough water to cover the head of cauliflower. 3. While the water is boiling, clean & trim the cauliflower, carefully picking off any leaves & greens. 4. When the water reaches a boil, poach the entire cauliflower by fully submerging for 10‑15 minutes, or until soft, but not crumbling, testing with the tip of a knife to be sure not to overcook. 5. Remove the cauliflower from the boiling water & let it cool completely before adding the romesco sauce. Pat dry, if needed. 6. Rub the mixed romesco sauce all over the cauliflower & in between florets, being careful not to break off pieces, as you want to keep it whole. 7. Roast at 375°F for 10 minutes, until crispy & color has developed. 8. Plate with additional romesco sauce, top with feta & cilantro, and serve. Enjoy!

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Romesco Whipped Honey Butter INGREDIENTS: ½ c F+F Effortless Romesco Sauce Starter ½ c Warm Water 1 c Butter 2 Tbsp Honey 1 tsp Salt Sourdough, for serving INSTRUCTIONS: 1. Activate the F+F Effortless Romesco Sauce Starter by placing in a small mixing bowl with equal parts warm water. Cover and let it sit for at least 30 minutes; best if bloomed overnight, or for a couple of hours, to enhance flavor. 2. Once the starter sits, it will thicken to a paste. 3. With a stand mixer, soften the butter until very pliable & white. Add the romesco paste & whip together with butter with a stand mixture, or by hand if the butter is pliable enough. 4. Mix in the honey and salt, scraping down the sides of the bowl with a spatula to incorporate all ingredients. 5. Spread on toasted sourdough & serve. Store unused portion at room temperature in an airtight container. Enjoy!

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Romesco Snack Crackers INGREDIENTS: 2 sleeves Saltine Crackers (4 oz) 6 Tbsp F+F Effortless Romesco Starter 4 Tbsp Brown Sugar 1 Tbsp Honey ½ c Olive Oil ½ c Canola/Avocado Oil 1 tsp Red Chili Flakes (optional) INSTRUCTIONS: 1. Place all crackers into a ziplock bag. 2. Whisk together F+F Effortless Romesco Starter, brown sugar, honey & oils in a bowl, along with red chili flakes, if desired, making sure everything is evenly distributed. 3. Pour spice mixture over crackers in ziplock bag & marinate, ideally overnight or at least 4 hours. The mixture will stick to the crackers & bag. Make sure to gently roll the bag around to distribute to all crackers. You want to try to keep the crackers as whole as possible. 4. After marinating, place crackers on a baking sheet lined with parchment paper. Scrape from the bag any remaining chunks of seasoning & sprinkle on top of crackers. 5. Bake at 350°F for about 5 minutes. The sugar burns fast; watch closely and remove from oven when the sugar has begun to melt. Let cool for 20 minutes before serving. Enjoy!

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