Radical Romesco

Good for Baby, Good for Mama

Radical Romesco


C = cup
T = tablespoon
t = teaspoon


3 cups

  • 1 12-ounce jar roasted red bell peppers

  • 1 small handful fresh flat-leaf parsley

  • ½ C frozen riced cauliflower

  • 1 shallot

  • 2 cloves garlic

  • 3 T sherry vinegar

  • 3 T tomato paste

  • ½ t paprika

  • 1½ C roasted almonds

  • 2 T water

  • 3 T extra-virgin olive oil

  • kosher salt, to taste

  • freshly ground black pepper, to taste


  1. Drain the 12-ounce jar of roasted red bell peppers. Coarsely chop and set aside.

  2. Thoroughly wash a small handful of fresh flat-leaf parsley under cool, running, drinkable water. Chop 2 tablespoons-worth and set aside.

  3. Microwave ½ cup of frozen riced cauliflower for 45 seconds to soften. Set aside.

  4. Dice 1 shallot and mince 2 cloves of garlic, then set aside. 

  5. In a food processor, combine the bell peppers, parsley, cauliflower, shallot, garlic, 3 tablespoons of sherry vinegar, 3 tablespoons of tomato paste, ½ teaspoon of paprika, 1½ cups of roasted almonds, and 2 tablespoons of water

  6. With the machine on, slowly pour in 3 tablespoons of extra-virgin olive oil. Season with kosher salt and freshly ground black pepper. If the dip seems too thick, thin it out with a little water. Eat up, Mama!

Recipe By

Marcia Smart
of Smart in the Kitchen

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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