Spanish Romesco Roasted Cauliflower Rice

Name: Spanish Romesco Roasted Cauliflower Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 cups (400 g) fresh cauliflower florets, cut into ½-inch pieces; 1½ cups (300 g) short-grain white rice (bomba or arborio); 4 tbsp (60 ml) extra-virgin olive oil; 1 cup (200 g) jarred roasted red peppers, drained and roughly chopped; ½ cup (70 g) roasted unsalted almonds; 2 cloves (10 g) garlic cloves, minced; 2 tbsp (30 ml) sherry vinegar; ¾ tsp (2 g) smoked paprika (pimentón); ¼ tsp (1.3 ml) red pepper flakes; 3 tbsp (45 ml) extra-virgin olive oil; 2¼ cups (540 ml) vegetable broth, warm; tsp sea salt; tsp freshly ground black pepper; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped (optional); ½ tsp (2½ ml) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A smoky, nutty Spanish rice dish where cauliflower and short-grain rice roast together until golden, then toss with a silky romesco sauce made from roasted red peppers, almonds, garlic, and smoked paprika. Serve warm as a satisfying side or vegetarian main, finished with fresh parsley and a drizzle of olive oil.

Prep: 20 min
Cook: 35 min
Wait: 5 min
Total: 1 hr
Makes: 4 servings (about 1½ cups each)

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Ingredients

4 servings

4 cups (400 g) fresh cauliflower florets, cut into ½-inch pieces
1½ cups (300 g) short-grain white rice (bomba or arborio)
4 tbsp (60 ml) extra-virgin olive oil
For the romesco sauce
1 cup (200 g) jarred roasted red peppers, drained and roughly chopped
½ cup (70 g) roasted unsalted almonds
2 cloves (10 g) garlic cloves, minced
2 tbsp (30 ml) sherry vinegar
¾ tsp (2 g) smoked paprika (pimentón)
¼ tsp (1.3 ml) red pepper flakes
3 tbsp (45 ml) extra-virgin olive oil
2¼ cups (540 ml) vegetable broth, warm
tsp sea salt
tsp freshly ground black pepper
¼ cup (15 g) fresh flat-leaf parsley, finely chopped (optional)
½ tsp (2.5 ml) lemon zest, finely grated (optional)

Equipment (5)

13×9-inch (33×23 cm) rimmed baking sheet
Medium saucepan with lid
Blender or food processor
Small bowl
Wooden spoon

Steps

Before you start

Preheat oven to 425°F (220°C)
Use jarred roasted red peppers if making the sauce from scratch
Have vegetable broth warm and ready before starting the rice

1
Make the romesco sauce
- In a blender or food processor, combine the drained roasted red peppers, roasted almonds, minced garlic, sherry vinegar, smoked paprika, red pepper flakes, and 3 tbsp (45 ml) olive oil.
- Blend until smooth, about 1 minute.
- Taste and adjust seasoning with salt and pepper.
- Set aside.
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Ready when: Sauce is smooth and creamy with no large pepper chunks visible
Tip: If the sauce is too thick, add 1 tbsp (15 ml) warm water at a time until it reaches a pourable consistency.
2
Prepare cauliflower and rice
- Toss the cauliflower florets and uncooked rice with 4 tbsp (60 ml) olive oil, ½ tsp salt, and ¼ tsp black pepper on a 13×9-inch (33×23 cm) rimmed baking sheet until well coated.
- Spread in a single layer.
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Ready when: All pieces are evenly coated with oil and seasonings
Tip: Make sure the rice and cauliflower are in a single layer for even roasting.
3
Roast cauliflower and riceOven 425°F / 220°C
- Roast in a 425°F (220°C) oven for 18–20 minutes, stirring halfway through, until the cauliflower edges are golden brown and the rice begins to turn translucent.
- The rice should smell fragrant and nutty.
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Ready when: Cauliflower has golden-brown edges; rice smells nutty and is beginning to turn translucent
Tip: Stir at the 9-minute mark to ensure even browning and prevent any sticking to the pan.
4
Transfer to saucepan
- Carefully transfer the hot roasted cauliflower and rice from the baking sheet into a medium saucepan.
- Pour the warm vegetable broth over the mixture and stir once.
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Ready when: Broth is added and mixture is ready to simmer
Tip: Use warm broth so the rice cooks quickly and evenly without cooling the pan.
5
Simmer the rice
- Bring to a boil over medium-high heat (about 2 minutes), then reduce heat to medium-low, cover with a lid, and simmer for 12–14 minutes.
- The broth should be almost entirely absorbed, and the rice should be tender but still hold its shape.
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Ready when: Broth is nearly absorbed; rice is tender and grains are separate; liquid no longer visible in the pan
Tip: Do not remove the lid while simmering or the rice will cook unevenly. Keep the heat low to avoid burning the bottom.
6
Rest the rice
- Remove from heat and let stand, covered, for 5 minutes.
- This allows any remaining moisture to fully absorb.
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Ready when: Rice has fully absorbed remaining liquid; grains are fluffy and separate
Tip: Keep the lid on during resting—steam is essential for the final texture.
7
Combine with sauce
- Gently fold the romesco sauce into the cooked cauliflower rice using a wooden spoon until evenly combined.
- The sauce should coat each grain and piece of cauliflower.
- Taste and adjust seasoning with salt and pepper if needed.
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Ready when: Rice and cauliflower are evenly coated with the sauce; the dish has a cohesive reddish tone
Tip: Fold gently to avoid mashing the cauliflower florets or breaking apart the grains.
8
Finish and serve
- Transfer to a serving dish.
- Garnish with fresh flat-leaf parsley and lemon zest if desired.
- Serve warm.
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Ready when: Dish is plated and ready to serve
Tip: The lemon zest adds a bright, fresh note that balances the rich, smoky sauce.

Good to know

Tips

For deeper flavor, toast the almonds in a dry skillet over medium heat for 2–3 minutes before adding to the blender. Let them cool slightly first.
The quality of smoked paprika matters—look for Spanish pimentón de la Vera, which has authentic depth. Regular paprika will make the dish less distinctive.
If your romesco sauce separates during storage, whisk in 1 tbsp (15 ml) warm water to recombine.
This dish pairs beautifully with grilled chicken, roasted white fish, or as a vegetarian main with a simple green salad on the side.

Make ahead

Prepare the romesco sauce up to 2 days ahead and store in an airtight container in the refrigerator. Let it come to room temperature before tossing with the rice.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered saucepan over medium-low heat with a splash of vegetable broth or water to restore moisture. Not suitable for freezing due to the creamy sauce.

Substitutions

roasted unsalted almonds → roasted hazelnuts or roasted pine nuts. Hazelnuts add a deeper earthiness; pine nuts make it lighter and more delicate. Use the same amount.
short-grain white rice (bomba or arborio) → medium-grain paella rice or farro. Paella rice will give a softer finish similar to risotto. Farro adds a chewy texture; increase broth by ¼ cup (60 ml) and cook for 5 minutes longer.
smoked paprika (pimentón) → sweet paprika plus a pinch of liquid smoke. If you can't find smoked paprika, use ¾ tsp sweet paprika and 2–3 drops of liquid smoke mixed into the sauce.
jarred roasted red peppers → roasted red peppers from fresh (charred and peeled) or jarred roasted red peppers in vinegar. Fresh roasted peppers deliver the best flavor; if using vinegar-packed peppers, rinse and drain well to avoid excess acidity.