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Roasted Cauliflower Steak with Romesco Sauce

A recipe that even non-vegans will be coming back for more! This Roasted Cauliflower Steak with Romesco Sauce is light, fresh and healthy. Easy to put together, it’s perfect for quick midweek dinners or to impress your guests on special occasions

Roasted Cauliflower Steak with Romesco Sauce

Cauliflower is one of those very versatile vegetables. But roasted with garlic, olive oil and dusted with salt and pepper, elevate this humble vegetable to the next level. Crispy smoky edges with a juicy soft centre, this roasted cauliflower steak will melt in your mouth! Topped with this Spanish inspired Romesco sauce, it will further give it an extra YUM.

But don’t stop here. You can make this romesco sauce in advance and pair it with almost ANYTHING – Meat, roasted vegetables, as a pasta sauce and many more! It’s up to your imagination!

For another vegetarian friendly dish, you can also check out our delicious Rich and Creamy Roasted Tomato Soup recipe

Roasted Cauliflower Steak with Romesco Sauce

Tips & Tricks

  • You want to use a big cauliflower head and cut a fairly thick slice of about 2.5cm for your cauli-steaks. Or else, your cauli-steak will crumble into florets.
  • If you want a smoother texture for your sauce, use a blender and add some water to liquify the sauce. The food processor method will give you a more rustic texture.
  • To thicken the Romesco sauce, you can add breadcrumbs to it. However, ours is gluten-free so we use almonds instead. You can also try using other nuts like pine nuts or cashews.
  • You can make this Romesco sauce in advance and keep it in the fridge for up to 1 week.

Roasted Cauliflower Steak with Romesco Sauce

Course: From the Kitchen, HangryDifficulty: Easy
Yield

3

serves
Total time

1

hour 

30

minutes

This Roasted Cauliflower Steak with Romesco Sauce is light, fresh and healthy. Easy to put together, it’s perfect for your quick dinners to impress your guests.

Ingredients

  • Roasted Cauliflower Steak
  • 1 large cauliflower

  • 3 gloves of garlic

  • Olive oil

  • Salt and Pepper, to taste

  • Romesco Sauce
  • 1 cup roasted red capsicums – homemade or jarred (also known as peppers)

  • 142g (1 cup) roasted almonds

  • 15g (¼ cup) flat leaf parsley

  • 2 tablespoons of tomato paste

  • 2 gloves of garlic (or more if you’re a garlic lover)

  • 1 teaspoon paprika

  • 118ml (½ cup) extra virgin olive oil

  • 2 tablespoons of sherry/red wine or balsamic vinegar

  • Salt and Pepper, to taste

  • Cayenne pepper (to add some heat, optional)

  • Roasted Red Capsicums
  • 3 medium-large red capsicums

  • Salt and Pepper, to taste

  • Olive oil

Directions

  • Directions for the roasted red capsicums
  • Preheat your oven to 260C/500F
  • Wash your capsicums and place them onto a baking tray, whole capsicums
  • Drizzle them generously with olive oil, ensure to coat them evenly
  • Season with salt and pepper, to taste
  • Pop them into the oven and roast for 30-40mins or until the skin is all wrinkly and capsicums are charred, turning them twice during roasting.
  • Remove tray from the oven and cover it immediately with aluminium foil and set aside for about 30mins
  • Once cooled, remove the stem and seeds of the capsicums and set aside (you can also remove the skin, but I don’t mind the rustic texture and smokey flavor it provides)
  • Directions for the roasted cauliflower
  • Preheat oven to 200C/390F
  • Remove the leaves of the cauliflower and trim the stem so that the cauliflower can stand flat
  • Rinse the cauliflower and dry it with paper towels
  • Stem side down, cut the cauliflower into 2-2.5cm slices and place them onto a baking tray
  • Drizzle the cauliflower generously with olive oil and season to taste with salt and pepper
  • Skin on, smash the garlic gloves and add them to the tray
  • Pop the baking tray into the oven and roast the cauliflower for about 10mins, then flip them and allow them to roast for another 10-15mins or until a fork can easily pierce the centre
  • Directions for the romesco sauce
  • While the cauliflower is roasting, put all the ingredients in the food processor and pulse until well combined and desired consistency. Do not forget to stop and scrape down the sides of the bowl in between
  • Serve your cauliflower with a spoonful or two of romesco sauce. You can also sprinkle some parsley and almond flakes for garnish. À Table and Bon Appétit!
Inspired by Bon Appétit and Savor the Best

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