This smoky harissa peanut butter romesco is so gorgeous and full of flavour. We love it with roasted cauliflower but it's so versatile for sambos, salad bowls and brightens up the simplest of leftovers!

Romesco:
1 slice stale bread
2-3 cloves garlic
1 jar of roasted peppers (maybe 3-4 peppers if you’re roasting yourself)
1/2 cup Nutshed Smoky Harissa Peanut Butter
1 tsp tomato purée
Juice of a lemon
Sea salt & pepper

Cauliflower
Fresh herbs (we used mint, coriander, flat parsley)
Toasted pumpkin seeds

Toast your bread in the air fryer or pan to crisp it up and then add all the romesco ingredients to a food processor. Blend into a paste, I like it kept chunky but add a drop of water or oil if you want a smoother paste. Have a taste and adjust the seasoning to your taste, if you roasted peppers fresh you might need a few tablespoons of red wine or cider vinegar but lots jarred peppers contain vinegar already.

Chop up your cauli into wedges & toss with some olive oil, keeping the soft inside leaves to add in the last few minutes. Either air fry at 170c for 15-20 mins or roast on a high heat until charred in places.

Plate up the romesco, top with your roasted veg, fresh herbs & toasted pumpkin seeds are great here if you have them and finally finish with some extra virgin olive oil 🎉

Keep any leftover romesco & smother on eeeeverything 🔥