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Roasted cauliflower and romesco tostadas

The first time I tried romesco I was spending an afternoon in La Barceloneta, Barcelona’s beach neighbourhood. It came as a dip with patatas bravas (a roasted potato tapas dish that’s usually served with a lightly spicy tomato aïoli) and it was absolutely glorious. This delicious red pepper and almond sauce is originally from Tarragona, in Catalonia, and the fishermen in the area made it to be eaten with fish. Romesco can be found on menus across Spain and for all the right reasons. It adds a layer of flavour to any dish, such as these cauliflower tostadas, a hearty and nutritious vegetarian dish that will also be a hit with meat eaters.



Romesco sauce:

  • 1 jar (340 grams) roasted red peppers, drained
  • 3 Roma tomatoes, chopped
  • 2 cloves garlic
  • 1 cup (250 millilitres) slivered raw almonds
  • 1/4 cup (60 millilitres) tightly packed fresh flat-leaf parsley leaves, more for serving
  • 2 tablespoons (30 millilitres) extra-virgin olive oil
  • 1 tablespoon (15 millilitres) sherry vinegar
  • Juice of 1/2 lemon
  • 1/2 teaspoon (2 millilitres) sea salt
  • 1/2 teaspoon (2 millilitres) freshly cracked pepper


  • 1 large head cauliflower, cut into small florets
  • 1/4 cup (60 millilitres) extra-virgin olive oil
  • 1 tablespoon (15 millilitres) balsamic vinegar
  • 1 tablespoon (15 millilitres) sweet paprika
  • 1/2 teaspoon (2 millilitres) sea salt
  • 1/2 teaspoon (2 millilitres) pepper
  • 1/2 cup (125 millilitres) raw pepitas
  • 8 corn tostadas
  • 3/4 cup (175 millilitres) crumbled feta cheese
  • 4 green onions (white and light green parts only), chopped


  1. To make the romesco sauce: In a high-speed blender, combine the red peppers, tomatoes, garlic, almonds, parsley, olive oil, sherry vinegar, lemon juice, salt, and pepper. Pulse until smooth. Set aside.
  2. To make the tostadas: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  3. In a medium bowl, toss together the cauliflower florets, olive oil, balsamic vinegar, paprika, salt, and pepper.
  4. Spread evenly on the prepared baking sheet and roast until golden brown, about 20 minutes, stirring halfway through.
  5. Meanwhile, in a medium frying pan, toast the pepitas, stirring constantly, until fragrant, about three minutes.
  6. To assemble, spread about two tablespoons (30 millilitres) of the romesco sauce over each tostada. Top with roasted cauliflower, feta, pepitas, and green onions. Serve immediately.
  7. Tip: Tostadas are corn tortillas that are deep-fried or toasted. You can find them in the international food aisle in the grocery store.

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