Romesco is the dish you didn’t know you needed. And when paired with cauliflower, it’s next level!
This Cauliflower Steak with Romesco is truly something special! It’s delicious, healthy, vegan, and super cozy for cold nights!
Make it easy on yourself for a weeknight dinner and use a food processor to make the romesco. However, if you have the time and are up for the challenge, I suggest using a mortar and pestle instead. It takes considerably more time (depending on how many breaks you take. I took 2?) but the hand crushing gives it an authentic and rustic feel that takes this dish over the top! Well worth the time and wrist cramps if you ask me!!
My advice, double the Romesco!
The romesco will keep for 5 days in a sealed container in the refrigerator. With a shelf life like that, I suggest doubling the batch and serving the romesco with crunchy bread and eggs in the morning! It would also make a perfect addition to a cheese board!
Enjoy this dish more ways than one!
Better yet, this recipe doubles as a side dish! instead of serving cauliflower steaks, cut the cauliflower into florets and serve the sauce in a bowl on the side. The recipe and cook time stay the exact same making this dish incredibly convertible! This tip is especially helpful if you accidentally break off florets while trying to cut slices for steaks. (Which I may or may not have done before?).
Cauliflower Steak with Romesco
Course: Dinner, Entrées, Side Dishes4
servings30
minutes40
minutes300
kcalIngredients
- Cauliflower Steaks
1 Large Cauliflower Head
2 Tbs Olive Oil
½ Tsp Paprika
½ Tsp Cumin
¼ Tsp Garlic Powder
½ Tsp Salt
- Romesco
½ cup Toasted Almonds, skin on
1 Roasted Red Pepper (if sliced from a can, ½ Cup)
3 Garlic Cloves
1 Heirloom or Roma Tomato
2 Tbs Olive Oil
2 Tsp Tomato Paste
1 Tbs Paprika
¼ Tsp Rosemary, Chopped
Salt and Pepper to Taste
Directions
- Preheat oven to 400 degrees.
- To prepare the cauliflower steaks, trim any leaves off and cut the cauliflower lengthwise through the core into 4 separate “steaks.” In a small bowl mix the olive oil, paprika, cumin, and garlic. Brush the olive oil mixture onto the steaks and sprinkle on salt and pepper. Place on a baking tray and bake for 40 minutes, flipping the steaks over once at 20 minutes.
- Prepare the romesco one of two ways: mortar and pestle, or food processor.
- Mortar and pestle: begin by toasting the almonds, tossing them often so they do not burn. Roughly 5 minutes on high heat. Add the almonds to a mortar and pestle and begin grinding until the almonds turn into coarse crumbs. Roughly 7-10 minutes. Then add in the garlic, roasted red pepper, tomato, and chopped rosemary. Grind that until it is completely incorporated into the almond crumbs. If using a small mortar and pestle, add the ingredients one at a time to keep from over flowing. Add in the paprika and olive oil, stir until well combined.
- Food Processor: Begin by the almonds, tossing them often so they do not burn. Roughly 5 minutes on high heat. Set aside. In a food processor, add the roasted red pepper, tomato, garlic, paprika, chopped rosemary, and olive oil and blend until smooth. Add in the almonds. For a smooth sauce, continuously blend the almonds until you reach your desired texture. For a more coarse texture, pulse the sauce until you reach your desired texture.
- To assemble, spoon the sauce onto a plate and top with a cauliflower steak. Garnish with extra rosemary and micro greens. Serve and enjoy!
Notes
- Not in the mood for full cauliflower steaks? Chop up the cauliflower into florets and serve this as a side dish
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