Roasted Cauliflower Steaks with Romesco Sauce
Golden roasted cauliflower steaks paired with smoky, nutty Romesco sauce for a hearty and flavorful plant-based dish that’s perfect for any occasion.
Ingredients
Scale
- 2 large cauliflower heads
- 2 red bell peppers, roasted
- 4 garlic cloves, roasted
- 1/3 cup almonds, toasted
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 tablespoon red wine vinegar
- 1/4 cup olive oil, plus extra for roasting
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, for garnish
- 1 lemon, cut into wedges
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a blender or food processor, add roasted red peppers, garlic, almonds, tomato paste, smoked paprika, red wine vinegar, olive oil, salt, and pepper. Blend until smooth and creamy. Set aside.
- Lay the cauliflower steaks flat on the prepared baking sheet. Brush generously with olive oil on both sides, and sprinkle with salt and pepper.
- Make sure the steaks are spaced out on the pan so they roast evenly and don’t steam.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and tender.
- Once done, transfer steaks to plates. Spoon over a generous dollop of Romesco sauce and sprinkle with fresh parsley.
- Add a lemon wedge on the side for a zesty finish. Serve warm with crusty bread or over grains if desired.
Notes
- Use pre-roasted peppers to save time without sacrificing flavor.
- Make Romesco a day ahead for deeper flavor.
- Don’t overcrowd the baking sheet to ensure proper roasting.