Cauliflower Fritters and Romesco Sauce

These make really great appetizers as well as week day meals if served with pasta salad or a whole grain like brown rice pilaf or quinoa salad. If you don't like romesco sauce you could serve these with a simple marinara sauce.

• 4 cups cauliflower, cut into florets and steamed
• 2 cloves garlic, minced
• 1 cup whole wheat flour
• 2 eggs, lightly beaten
• 1/2 cup Pecorino Romano or Parmesan
• 1/4 cup Italian parsley, finely chopped
• 1/4 cup hot water
  
• salt and pepper
• 1/4 cup olive oil

1. Preheat oven to 425°.
2. Roughly mash cauliflower in a large bowl. 
3. Stir in flour, garlic, egg, cheese, parsley, salt and pepper. Add water until batter becomes slightly thicker then pancake batter.
4. Line a baking sheet with parchment paper and spoon 1/4 cup size scoops onto a baking sheet.
5. Bake for 10 minutes on each side. 

Romesco Sauce 

• 4 Roma tomatoes, diced
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 sweet red pepper. diced
• extra-virgin olive oil
• 3/4 cup cubed crustless day-old bread
• 3 tbsp sherry vinegar
• 3/4 smoked sweet paprika
• 1/2 salt

1. Heat 1 tbsp of olive oil in a medium size saucepan. Add tomato, onion, garlic and pepper. Cook until onions turn translucent.
2. Transfer tomato mixture to a food processor and puree.  Add bread, sherry vinegar, paprika and salt and pulse until mixed. Add a tablespoon or two of olive oil if mixture is too thick.
3. Serve romesco sauce with cauliflower fritters.