Cauliflower Roll Ups with Romesco and Roast Beef

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Wow your friends, family and stomach with Roast Beef and Cauliflower Roll Ups with Romesco. Surprisingly easy to make. Just roll up fresh peppers, roasted cauliflower and tender roast beef into Mission Garden Spinach Herb and Sundried Tomato Basil wraps, then slather with a nutty Romesco sauce. A fun, festive appetizer that tastes as good as it looks.

Prep Time
15
 minutes
Cook Time
20
 minutes
Makes
6
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 6

    Mission Garden Spinach Herb Wraps
  • 6

    Mission Sundried Tomato Basil Wraps
  • 8

    cups small cauliflower florets
  • ¼

    cup olive oil, divided
  • ¾

    tsp each salt and pepper, divided
  • 3

    jarred roasted red peppers, patted dry (about 1 cup packed)
  • cup almonds, toasted
  • 1

    tbsp red wine vinegar
  • 2

    cloves garlic, minced
  • ¼

    tsp smoked paprika
  • 12

    large slices deli roast beef

INSTRUCTIONS


  • Step 1

    Preheat oven to 425˚F. Toss cauliflower with 2 tbsp oil and 1/2 tsp each salt and pepper. Arrange on parchment paper–lined baking sheet in single layer. Roast, stirring once, for 20 to 25 minutes, or until golden brown and tender. Let cool completely.

  • Step 2

    To make romesco sauce, in blender or food processor, purée red peppers, almonds, vinegar, garlic, paprika, remaining oil, and remaining salt and pepper.

  • Step 3

    Spread each wrap with romesco sauce. Top with slice of roast beef and cauliflower. Roll up tightly into cigar shape. Cut in half crosswise.

  • Step 4

    Place small bowl in middle of large round serving platter; arrange wraps around bowl, alternating red and green wraps to form a wreath. Fill small bowl in center with your favorite dip.

  • Tips

    Substitute 3 cups pulled leftover roast beef for deli roast beef slices if desired. If preferred, use turkey instead of roast beef slices.

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