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

Site Design by Shoppe Theory
Site Development by Alchemy+Aim

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