Prepare to transform the humble cauliflower into a mouthwatering masterpiece that will make even the most dedicated meat-lovers do a double-take! This Grilled Cauliflower Steak with Romesco Sauce is not just a recipe – it's a culinary adventure that brings the bold, smoky flavors of Spanish cuisine right to your dinner table. With its perfectly charred exterior, tender interior, and rich, nutty Romesco sauce, this dish proves that vegetables can be just as exciting and satisfying as any protein-packed meal.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Spanish
Serves: 2 servings
Ingredients
- 1 large cauliflower
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup roasted red peppers
- 1/2 cup almonds
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
Instructions
- Prepare the cauliflower by removing the outer leaves and trimming the stem, keeping the core intact. Cut the cauliflower vertically into 1-inch thick steaks, starting from the center of the head to maximize whole steak cuts.
- Brush both sides of the cauliflower steaks with olive oil and generously season with salt and freshly ground black pepper. Allow the steaks to sit at room temperature for 10 minutes to absorb the seasoning.
- Preheat your grill or grill pan to medium-high heat, aiming for a temperature around 400-450°F. Clean and oil the grill grates to prevent sticking.
- For the Romesco sauce, combine roasted red peppers, almonds, garlic, red wine vinegar, smoked paprika, salt, and pepper in a food processor. Blend until smooth, adding a little olive oil if needed to achieve a sauce-like consistency.
- Carefully place the cauliflower steaks on the preheated grill. Cook for 5-7 minutes on each side, rotating 45 degrees halfway through each side to create beautiful crosshatch grill marks.
- The cauliflower steaks are done when they have a golden-brown exterior with charred edges and are tender when pierced with a fork. Remove from the grill and let rest for 2-3 minutes.
- Plate the grilled cauliflower steaks and generously spoon the Romesco sauce over the top. Garnish with additional toasted almonds or fresh herbs if desired.
- Serve immediately while the cauliflower is hot and the Romesco sauce is at room temperature, enjoying the smoky, nutty flavors of this Spanish-inspired dish.
Tips
- Cutting Technique: Use a sharp chef's knife and cut from the center of the cauliflower to create the most substantial steaks. Don't worry if some smaller pieces break off – these can be grilled too!
- Temperature Matters: Ensure your grill or grill pan is properly preheated to achieve those beautiful grill marks and prevent sticking. A medium-high heat around 400-450°F is ideal.
- Seasoning Secret: Let the cauliflower steaks sit with seasoning for 10 minutes before grilling to allow the flavors to penetrate deeply.
- Romesco Sauce Tip: If the sauce is too thick, add a little olive oil or water to reach the perfect consistency. The sauce can be made ahead of time and stored in the refrigerator.
- Serving Suggestion: For extra texture, toast some additional almonds to sprinkle on top or add fresh herbs like parsley or basil for a pop of color and freshness.
- Doneness Check: The cauliflower is perfectly cooked when it's golden-brown on the outside and tender when pierced with a fork – avoid overcooking to maintain its meaty texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 8g
Fat: 17g
Saturated Fat: 2g
Cholesterol: 0mg
