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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.

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

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower steaks.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://cookedbycleo.com/easy-cauliflower-steak-with-romesco-sauce-recipe/