Name: Easy Cauliflower “Steak” with Romesco Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 1 head Cauliflower (Choose a firm, fresh head); 2 tablespoons Olive oil (Extra virgin for roasting); 1 teaspoon Smoked paprika; to taste Sea salt; to taste Black pepper; 1 cup Roasted red peppers (Jarred); 2 medium Tomatoes (Fresh or canned); 2 cloves Garlic (Roasted or raw); 1/2 cup Toasted almonds; 2 tablespoons Red wine vinegar; 1 teaspoon Smoked paprika; 1/4 teaspoon Cayenne pepper; 1/4 cup Olive oil (For emulsifying the sauce); 1/2 cup Extra toasted almonds (Sprinkle on top); to taste Fresh parsley or basil; 1 lemon Lemon wedges (For squeezing)

Introduction

Easy Cauliflower “Steak” with Romesco Sauce is a delicious, plant-based dish that highlights the natural flavor and texture of cauliflower. Roasted to perfection and paired with a rich, smoky Romesco sauce, it makes a satisfying meal for any occasion.

A single thick, round piece of roasted cauliflower with a golden brown, slightly crispy texture forms the base layer on a white plate with a thin brown rim. On top of the cauliflower is a bright orange, smooth, and slightly chunky sauce spread evenly, adding vibrant color. This is topped with a handful of whole and halved almonds, which are light brown with creamy white insides. Surrounding the cauliflower is a small bunch of fresh, dark green leafy herbs or greens, creating a fresh contrast. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head Cauliflower (Choose a firm, fresh head)
2 tablespoons Olive oil (Extra virgin for roasting)
1 teaspoon Smoked paprika
Sea salt to taste
Black pepper to taste
1 cup Roasted red peppers (Jarred)
2 medium Tomatoes (Fresh or canned)
2 cloves Garlic (Roasted or raw)
1/2 cup Toasted almonds
2 tablespoons Red wine vinegar
1 teaspoon Smoked paprika
1/4 teaspoon Cayenne
1/4 cup Olive oil (For emulsifying the sauce)
1/2 cup Extra toasted almonds (Sprinkle on top)
Fresh parsley or basil to taste
1 lemon (Lemon wedges for squeezing)

Instructions

Step 1: Preheat the oven to 425°F (220°C).
Step 2: Slice the cauliflower into ¾-inch thick steaks, taking care to keep them intact as much as possible.
Step 3: Brush both sides of the cauliflower steaks with olive oil and season generously with smoked paprika, sea salt, and black pepper.
Step 4: Arrange the cauliflower steaks on a parchment-lined baking sheet and roast for 20-25 minutes, flipping halfway through for even cooking.
Step 5: While the cauliflower roasts, prepare the Romesco sauce. In a food processor, combine roasted red peppers, tomatoes, garlic, toasted almonds, red wine vinegar, smoked paprika, and cayenne.
Step 6: With the processor running, slowly drizzle in the olive oil until the sauce is fully emulsified and smooth.
Step 7: To serve, spoon a generous amount of Romesco sauce onto each plate, top with the roasted cauliflower steaks, and garnish with extra toasted almonds and fresh herbs.
Step 8: Serve with lemon wedges for squeezing over the dish to add brightness.

Tips & Variations

Use fresh roasted garlic for a milder sauce or raw garlic for a more pungent flavor.
Substitute almonds with hazelnuts or pine nuts for a different nutty profile in the Romesco sauce.
For an extra smoky touch, add a dash of smoked paprika to the sauce and cauliflower seasoning.
Serve with grilled bread or a side salad for a well-rounded meal.

Storage

Store any leftover cauliflower steaks and Romesco sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower gently in a low oven or on a skillet to maintain its texture. Romesco sauce can be served cold or at room temperature.

How to Serve

The dish shows a thick slice of cauliflower at the bottom with a pale yellow texture, lightly roasted around the edges, topped by a layer of vibrant orange sauce that is slightly charred and textured, giving a grilled appearance. On top of the sauce, there is a generous sprinkle of toasted almond slices that are brown and crunchy-looking. Scattered small green herb leaves add a fresh touch over the almonds and around the plate. The dish is placed on a white plate with a subtle white marbled texture visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Fresh cauliflower works best for steaks, as frozen tends to become too soft and watery. If using frozen, make sure to thaw and dry it thoroughly before slicing and roasting.

Is Romesco sauce spicy?

Romesco has a mild heat from cayenne, balanced by the sweetness of roasted red peppers and almonds. You can adjust the spice level by adding more or less cayenne to suit your taste.

Easy Cauliflower “Steak” with Romesco Sauce Recipe

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★★★★★

4.7 from 105 reviews

This Easy Cauliflower “Steak” with Romesco Sauce is a flavorful and hearty vegetarian dish featuring thick cauliflower slices roasted to perfection and topped with a smoky, nutty Romesco sauce made from roasted red peppers, tomatoes, almonds, and spices. It’s a simple yet elegant recipe perfect for a healthy weeknight dinner or entertaining guests.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Spanish
Diet: Vegetarian

Ingredients

Scale

Cauliflower Steaks

1 head Cauliflower (Choose a firm, fresh head)
2 tablespoons Olive oil (Extra virgin for roasting)
1 teaspoon Smoked paprika
to taste Sea salt
to taste Black pepper

Romesco Sauce

1 cup Roasted red peppers (Jarred)
2 medium Tomatoes (Fresh or canned)
2 cloves Garlic (Roasted or raw)
1/2 cup Toasted almonds
2 tablespoons Red wine vinegar
1 teaspoon Smoked paprika
1/4 teaspoon Cayenne pepper
1/4 cup Olive oil (For emulsifying the sauce)

For Garnish

1/2 cup Extra toasted almonds (Sprinkle on top)
to taste Fresh parsley or basil
1 lemon Lemon wedges (For squeezing)

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower steaks.
Slice Cauliflower: Remove the outer leaves and cut the cauliflower head into ¾-inch thick slices or ‘steaks’. Try to keep the slices intact for presentation.
Season Cauliflower: Brush both sides of each cauliflower steak with extra virgin olive oil. Sprinkle smoked paprika, sea salt, and black pepper evenly on both sides for robust flavor.
Roast Cauliflower: Place the seasoned steaks on a parchment-lined baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through to ensure even roasting and caramelization.
Prepare Romesco Sauce: While cauliflower roasts, combine roasted red peppers, fresh or canned tomatoes, garlic, toasted almonds, red wine vinegar, smoked paprika, and cayenne pepper in a food processor.
Emulsify Sauce: With the food processor running, slowly drizzle in ¼ cup olive oil until the mixture forms a smooth, emulsified sauce with a rich texture.
Plate and Serve: Spoon a generous amount of Romesco sauce onto each serving plate, place a roasted cauliflower steak on top, and garnish with extra toasted almonds and fresh parsley or basil for brightness.
Add Finishing Touch: Serve with lemon wedges for squeezing over the cauliflower steaks to add a fresh, zesty finish.

Notes

Use firm, fresh cauliflower to ensure the steaks hold together during roasting.
If your cauliflower slices break apart, you can use the florets for roasting instead.
Roasted garlic adds a sweeter, mellower flavor to the Romesco sauce, but raw garlic works fine if roasted isn’t available.
Adjust the cayenne pepper amount according to your heat preference.
The Romesco sauce can be made ahead and stored in the refrigerator for up to 3 days.
This dish pairs wonderfully with crusty bread or a fresh green salad for a full meal.

Keywords: cauliflower steak, romesco sauce, roasted cauliflower, vegetarian main dish, Spanish sauce, healthy recipes