Prepare to revolutionize your dinner plate with a dish that transforms the humble cauliflower into a culinary masterpiece! These golden-brown cauliflower steaks, kissed by high-heat roasting and draped in a rich, smoky Romesco sauce, will make even the most dedicated meat-lovers forget about their usual protein. This Spanish-inspired recipe is not just a meal – it's a flavor explosion that proves vegetables can be the star of any dining experience.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 large head of cauliflower
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup roasted red peppers
- 1/2 cup almonds
- 2 tablespoons red wine vinegar
- 1 garlic clove
- 1 teaspoon smoked paprika
Instructions
- Preheat the oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper.
- Carefully trim the leaves from the cauliflower head. Place the cauliflower stem-side down on a cutting board. Using a sharp chef's knife, cut the cauliflower into 1-inch thick vertical slices, starting from the center to create 2-3 "steaks".
- Brush both sides of the cauliflower steaks generously with olive oil. Season liberally with salt and pepper, ensuring even coverage.
- Arrange the cauliflower steaks on the prepared baking sheet, leaving space between each slice. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the edges are golden brown and the cauliflower is tender.
- While the cauliflower is roasting, prepare the Romesco sauce. In a food processor, combine roasted red peppers, almonds, red wine vinegar, garlic clove, and smoked paprika.
- Pulse the Romesco sauce ingredients until smooth, scraping down the sides as needed. Taste and adjust seasoning with additional salt, pepper, or vinegar if desired.
- Once cauliflower steaks are roasted and golden, remove from the oven. Transfer to serving plates and generously spoon Romesco sauce over the top.
- Garnish with additional toasted almonds or fresh herbs if desired. Serve immediately while warm.
Tips
- Choose a large, firm cauliflower with tight, compact florets for the best "steak" cuts.
- Use a sharp chef's knife and cut carefully from the center to create thick, even slices.
- Don't discard the remaining cauliflower pieces – save them for roasting or making cauliflower rice.
- Ensure your baking sheet is lined with parchment paper to prevent sticking and achieve crispy edges.
- For extra flavor, try toasting the almonds before adding them to the Romesco sauce.
- If the cauliflower steaks aren't browning evenly, briefly broil them for 2-3 minutes at the end of cooking.
- The Romesco sauce can be made ahead of time and stored in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 6g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
