Spanish-Style Carrots and Cauliflower

Instructions

1. Roast the bell peppers directly over a gas flame or under the broiler until charred all over.
2. Transfer to a plate to cool. Peel, core and seed the peppers, then coarsely chop them.
3. In a small skillet, cook the chorizo over moderate heat until crisp, about 4 minutes.
4. Drain on paper towels.
5. In a mini food processor, puree the roasted peppers with the almond butter, garlic, cumin and the 1 tablespoon of water. Scrape the sauce into a bowl and season with salt and pepper.
6. In a large skillet, cover the carrots with 1/2 cup of the water and add a pinch of salt. Cover and cook over moderate heat for 5 minutes.
7. Add the sliced cauliflower and the remaining 1/2 cup of water, cover and cook until just tender, about 5 minutes longer; drain.
8. Transfer the vegetables to a platter and drizzle with some of the almond sauce. Top with the chorizo and cilantro and serve with the extra sauce.

Cook's notes

• Char the peppers over an open flame if you can — the smoky bits that reach the sauce are the whole point.
• The almond sauce keeps for about three days in the fridge; make extra and drizzle it over roasted vegetables or grain bowls.
• This is vegetarian as written but a little crisp chorizo on top (or a fried egg) turns it into a quick dinner.