Cauliflower Bravas

30 min.
4 Servings
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Create your own bravas—a spicy Spanish tomato sauce—at home with this recipe that features cauliflower, instead of the classically used crispy potatoes, for a healthy twist on a tasty tapas dish.


  • 1 bunch green onions
  • 1 head cauliflower
  • 1 Tbsp. Market District extra virgin olive oil
  • 1 tsp. kosher salt

Brava sauce:

  • 5 cloves garlic
  • 1 can (28 oz.) Giant Eagle crushed tomatoes
  • 2 Tbsp. Giant Eagle granulated sugar
  • ¼ cup Marukan® rice vinegar
  • ¼ cup Market District extra virgin olive oil
  • 1 tsp. Giant Eagle ground cayenne pepper
  • 2 Tbsp. McCormick® Gourmet organic smoked paprika
  • ½ tsp. kosher salt


  • 3 cloves garlic
  • 1 cup Giant Eagle mayo
  • 1 lemon
  • ¼ cup Market District extra virgin olive oil


  Prep Time: 10 min. • Cook Time: 20 min.

Preheat oven to 500°F.

Thinly slice the green onions. Cut the cauliflower into florets then toss with 1 tablespoon olive oil and 1 teaspoon kosher salt. Spread on a sheet pan and place in the oven. Roast until lightly brown and tender, about 15 minutes.

While the cauliflower is roasting, make the brava sauce: Peel and chop the garlic, and place in a small pot with the crushed tomatoes, sugar, vinegar, olive oil, cayenne, smoked paprika and ½ teaspoon kosher salt. Bring to a boil then reduce the heat and simmer 10 minutes.

To make the aioli, peel and chop 3 cloves of garlic. Combine with the mayo, juice from a lemon and ¼ cup extra virgin olive oil. Use a little water to thin the sauce to a pourable consistency.

Spread the brava sauce on the bottom of a platter. Top with the roasted cauliflower then drizzle with the aioli. Sprinkle with additional smoked paprika and the sliced green onions.

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