Roasted Cauliflower Steaks with romesco sauce is a great recipe for all my new and old cauliflower lovers. The homemade romesco sauce is made with simple ingredients you can find in your pantry. It’s rich, creamy, and nutritious. Additionally, this sauce is versatile and can be used in many other dishes.
Benefits of cauliflower
Cauliflower steaks are one of my favorite weekly dishes. It’s a great way to use a vegetable that you would normally use as a side dish as a main entree. As you know, cauliflower is part of the cruciferous family. Which includes some of my favorite vegetables – broccoli,
Traditional romesco sauce ingredients
- Roasted Red Bell Peppers
- Garlic
- Blanched Almonds (toasted)
- Tomato Paste
- Sherry Vinegar (Note: I used Balsamic Vinegar)
- Smoked Paprika
- Sea Salt
- Olive Oil
How to make homemade romesco sauce?
Firstly, use a gas stove to char the roasted red bell peppers over the flame. Once the side down on the open flame is blackened and blistered turn it over to the next side. Continue turning with tongs until all sides are blackened. Alternatively, char under the broiler on a covered baking sheet and turn as needed. Once complete, add the peppers to a bowl, cover with a lid (or whatever you have on hand) and let it steam for 20 minutes. Finally, remove skins using plastic gloves or paper towels. After that, you may need to use a knife to remove any stubborn spots. Remove and throw away stems, seeds, and ribs.
I know you will enjoy this cauliflower steak with romesco sauce recipe, friends! For more delicious recipes, check out my recipe page.
Cauliflower Steaks with Romesco Sauce
Ingredients
Cauliflower Steaks with Romesco Sauce
- 1 large head cauliflower
- homemade Romesco Sauce
- 2 tbsp xtra-virgin olive oil or coconut oil for brushing
- fresh herbs or greens
- sea salt to taste
- ground pepper to taste
Homemade Romesco Sauce
- 2 red bell peppers
- 1/2 cup blanched almonds, toasted
- 1 tablespoon tomato paste
- 1/2 cup extra-virgin olive oil or coconut oil
- 1 small clove garlic
- 1 tablespoon balsamic vinegar or sherry vinegar
- 1 tbsp smoked paprika
- sea salt to taste
Instructions
Cauliflower Steaks with Romesco Sauce
- Preheat oven to 425 degrees. Trim bottom of stem from cauliflower but try not to cut the foundation of the cauliflower as it holds in place. Once complete, stand cauliflower head upright on a cutting board. Cut into 4 vertical slices, each 1 to 1.5 inches thick. Arrange in a single layer on a rimmed baking sheet and brush both sides with olive oil or coconut oil. Season with salt and pepper to taste.
- Roast, flipping once until cauliflower is soft and browned – about 35 minutes. Serve with homemade romesco sauce and topped with fresh herbs or microgreens.
Homemade Romesco Sauce
- Char peppers over the flame of a gas stove, turning with tongs until blackened. (Or char under broiler on a rimmed baking sheet, turning as needed.) Transfer to a bowl, cover with a lid or plastic and let steam 20 minutes. Remove skins, using your hands or paper towels (and a paring knife for any stubborn spots); discard. Remove and discard stems, ribs, and seeds.
- Transfer peppers to a food processor. Add garlic, almonds, vinegar, tomato paste, and smoked paprika. Pulse until combined. With machine running, slowly add oil, processing until combined. Season with salt. This sauce can be stored in the refrigerator for up to three days before serving, at room temperature.
Notes
Did you make this recipe?
Snap a photo, post it, and tag #ImWorthyRecipes and @SHANASTHOMAS on Instagram
Leave a Reply