The menu said it right up front: “Roasted Broccoli Rabe and Cauliflower in Romesco Sauce.” I had never before tried this. Little did I know that the unassuming puddle would steal the show.

Romesco sauce is a Spanish sauce that’s traditionally made with ground nuts (hazelnuts, pinenuts or almonds), roasted garlic, and oil, but actual recipes apparently vary from chef to chef and from family to family. The nuts explained the crunch; the sauce possessed a gritty mouthfeel similar to molaga podi chutney. Like pesto, romesco sauce packed a savory punch and paired beautifully with the mild vegetable base.

I wondered if it had anything to do with the Romans? My husband ruminated that it might be a culinary nod to those Italians next door; perhaps it was like the evolution of massaman curry, when Thai cooks responded to Muslim influences. Anybody know?

Anyhow, highly recommended. I mean, just think: hazelnuts, roasted garlic, and olive oil! A whole new food frontier opened up for me tonight.  Here’s a romesco recipe to try, along with another that features garbanzo battered and fried cauliflower.