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Roasted Cauliflower with Creamy Romesco Sauce and Shaved Parmesan

This Roasted Cauliflower with Romesco Sauce and Shaved Parmesan recipe makes a filling vegetarian meal or a delicious starter to your next meal.  The home-made Romesco sauce made with roasted red pepper, toasted sunflower seeds, Asian seasonings, and finished with creamy ricotta cheese elevates the oven-roasted cauliflower to a well-rounded dish complete with shaved parmesan and parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 cups



  • 1 (2-pound) head cauliflower, cut into florets
  • ½ cup unsalted butter, melted

  • 2 tablespoons sweet Thai chili sauce

  • 2 tablespoons Teriyaki sauce
  • 1 tablespoon Sriracha
  • ½ cup + 3 tablespoons roasted and salted sunflower seeds
  • 1 (12-ounce) jar roasted red bell peppers
  • ¼ cup Frigo® Whole Milk Ricotta Cheese
  • 3 tablespoons flat leaf parsley leaves
  • 1 (5-ounce) container Frigo® Fresh Shaved Parmesan


Preheat your oven to 400°F. Prepare a baking sheet pan by spraying with cooking oil. Reserve to side.

In a large bowl toss the cauliflower together with the butter, Thai chili sauce, teriyaki sauce, and sriracha. Spread onto a baking sheet and roast for 30 minutes, stirring at the halfway point.

Meanwhile, in a food processor or blender, make the romesco sauce. Pulse together the ½ cup sunflower seeds, roasted red bell peppers, and Frigo® Whole Milk Ricotta Cheese until smooth. Taste and add salt and pepper as desired.
When the cauliflower is fork-tender and evenly browned, remove from the oven.

To serve, spoon romesco sauce into a serving bowl and then top with the roasted cauliflower and finish by garnishing with the remaining sunflower seeds, parsley leaves, and Frigo® Fresh Shaved Parmesan.