Cauliflower Cutlets with Romesco Sauce

Directions

1. Preheat the pizza oven to 425˚F. Place the bell pepper, tomatoes (cut side down), almonds, and garlic cloves on a pan. Drizzle with olive oil. Cook in the pizza oven for 15 minutes. Once done, peel the skin off the bell pepper and tomatoes. Place all the ingredients in a blender with bread crumbs, oil, red wine vinegar, salt, and pepper. Blend until smooth.

2. Preheat one side of the Blackstone griddle to medium-high heat. Place the cauliflower cutlets on the Blackstone Adjustable Warming Rack with the feet down. Squirt water under the rack until steam starts rising from under it. Cover with the large dome. Repeat this process two more times, or until the cauliflower cutlets are slightly tender.

3. Prepare the dredge for the cutlets. For the wet batter, combine Bisquick, egg, ½-1 cup of milk, and seer and serve sauce. Mix until a thick batter consistency forms. If the batter is too thick, add more milk. For the dry dredge, combine bread crumbs, panko crumbs, tutto italiano seasoning, and parsley. Dredge each cutlet in the wet batter, then coat with the dry dredge.

4. Preheat the Blackstone griddle to medium heat. Add light-tasting oil to the heated griddle and sauté the cutlets for 3-5 minutes on each side, or until golden and crispy. Add additional oil if needed around the cutlets while sautéing.

5. Garnish the cutlets with additional chopped parsley and serve with romesco sauce on the side. Enjoy!