Grilled Shrimp and Cauliflower with Romesco Dipping Sauce

Cauliflower & Shrimp with Romescu
The first thing you need to know is that this sauce is A M A Z I N G.  Put it on your sandwich, toss hot pasta with it, fresh veggie dip or meat skewer dip …. it wins every time.  Today’s appetizer included these grilled cauliflower florets, lightly marinated shrimp and green onions.

Ingredients for Romesco


  • 1 large roasted red bell pepper from a jar
  • 1 garlic clove, smashed
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup tomato purée
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper


Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.


To use as a dipping sauce, heat through until easy to stir and warm.


Shrimp and Vegetables

  • 1 head of cauliflower – cut into florets
  • 1/4 tsp salt
  • 1 lb jumbo shrimp – tails and shells on
  • 1 tbsp vegetable oil
  • 1 tsp lime juice
  • 1 bunch green onions

Lightly steam cauliflower until just tender crisp – be careful not too overcook it.

Season with salt.

In a large bowl, toss shrimp with vegetable oil and lime juice.  Allow to sit for 20-30 minutes.

Grill cauliflower, shrimp and green onions just until heated through (and shrimp is fully cooked) – try to get some pretty grill marks on there!

Arrange on a serving platter with the Romesco and dip merrily away.



Basil Chive Vinaigrette

Nothing smells like fresh basil – definitely my favourite herb.  Summer is the only time of year I make this vinaigrette, when the basil is plentiful and salads grace every meal.

Basil Vinaigrette 1

  • 2 garlic cloves, minced
  • 1 1/2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1/4 cup red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 1/2 oz (45 g) fresh basil leaves (about 2 cups leaves)
  • 1/4 cup chopped fresh chives
  • 1 tsp salt
  • 1 tsp freshly cracked black pepper
  • 1 cup really good quality extra virgin olive oil

Blend all ingredients, except for the olive oil.  Give it a good whiz, until all the herbs are bright flecks of green, then slowly drizzle in the olive oil until creamy and smooth.

Basil Vinaigrette 2

I really think this needs either an immersion blender or food processor to get the consistency.  If you don’t have either, chop herbs very fine and whisk it all up.

This will yield about 1 pint jar, and I’d suggest trying it in a variety of ways …

Basil Vinaigrette 3

salad dressing   ~   vegetable dip   ~   blend with cream cheese for a spreadable bread topping   ~   toss with zucchini ribbons   ~   brush over grilled chicken or seafood


French Bread

Making bread at home really isn’t that hard – it just takes a bit of time. An added bonus is just how amazing your home will smell.

The house smells amazing and when you pull this french bread out of the oven you will have a hard time waiting for it to cool down enough to slice.

The house smells amazing and when you pull this french bread out of the oven you will have a hard time waiting for it to cool down enough to slice.

4 cups unbleached all-purpose flour
2 teaspoons salt
1 teaspoon distilled white vinegar
2 teaspoons active dry yeast (from a 1/4-oz package)
1 tbsp sugar
1 2/3 cups warm water (105-115°F)
3 tablespoon olive oil

Dissolve sugar in 2/3 cup of the warm water, stir in yeast. Allow yeast to bloom for 15 minutes. Set aside the other 1 cup of warm water, adding the olive oil and vinegar.

Meanwhile – stir flour and salt together. When yeast has bloomed, stir into flour mixture along with the remaining cup of warm water and olive oil/vinegar mix.

It is pretty easy to do this in either food processor or stand mixer, using the dough hook – allow the machine to do some of the kneading for you – but take the time to finish the kneading yourself to feel the texture. You want a relatively soft,but firm dough.

Place in greased bowl, turning to coat with oil – cover, and allow to rest in a warm, draft free place.

45 – 60 minutes later it should have doubled in size. punch it down, turn again and allow to rise one more time until doubled.

Separate dough in half. Roll out and form loaves. Repeat with the other half. If you happen to have french loaf pans, grease well and allow to rise again in those pans. Most of us however don’t have those pans. I used my roaster, with parchment paper separating the two loaves.

Ready for the oven - if you like, give each loaf a few diagonal slices.

Ready for the oven – if you like, give each loaf a few diagonal slices.

Preheat oven to 425 – on lowest rack place 9 x 13 baking pan full of boiling water (hint – put baking pan in oven first, THEN fill with boiling water). On upper rack place baking tray with bread.

Bake for 20-30 minutes until crunchy and nicely browned.

Allow to cool slightly before slicing.