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Roasted and Pickled Cauliflower Sandwiches with Romesco
Ingredients
  • ½ small (1 pound, 3 ounces) head cauliflower
  • 2 tablespoons golden raisins
  • ½ cup water
  • ½ cup plus one tablespoon apple cider vinegar, divided
  • 2 cloves garlic, smashed, divided
  • 1 ⅛ teaspoon fine sea salt, divided
  • 2 tablespoons plus one teaspoon olive oil, divided
  • ⅓ cup roasted unsalted almonds
  • ⅓ cup drained roasted red bell peppers (from 1 [12 ounce] jar)
  • 1 tablespoon canned tomato paste
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon crushed red pepper, plus more for serving
  • 2 (1-inch-thick) sourdough bread slices, toasted
  • Fresh flat-leaf parsley leaves and tender stems, for serving
Steps
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