Cauliflower Steaks with Romesco Sauce
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(9)
Ingredients
2 servings
- 2 1-inch thick cauliflower “steaks” from 1 medium cauliflower
- 1 tablespoon sunflower oil (or other high-heat oil)
- Sea salt and freshly ground black pepper
- 2 tablespoons chopped parsley
- 2 tablespoons pine nuts, toasted
- 1 tablespoon golden raisins
- ½ teaspoon lemon zest
- 2 roasted red bells peppers, fresh or from a jar
- 2 tablespoons tomato paste
- 3 tablespoons water
- 2 tablespoons red wine vinegar
- ¼ cup cooked chickpeas (or 1 slice ciabatta bread, for thickening)
- ¼ cup toasted hazelnuts
- ¼ cup blanched almonds
- 2 garlic cloves
- 1 teaspoon sweet paprika
- ¼ cup extra-virgin olive oil, more to taste
- Sea salt and freshly ground black pepper
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Preparation
Step 1
Make the Romesco Sauce: In a blender, combine the red peppers, tomato paste, water, vinegar, chickpeas, hazelnuts, almonds, garlic, paprika, olive oil, and a pinch of salt and pepper. Blend until smooth. Season to taste.
Step 2
Preheat the oven to 400°F. Cut two 1-inch thick slices from the cauliflower, keeping the core intact. Heat the oil in a large cast iron pan. Place the cauliflower steaks into the pan and gently press them down. Lightly brush the top of the steaks with a little more oil, and season with salt and pepper. Sear for 2 minutes per side, or until golden brown, then transfer to the oven and roast for 15 minutes or until the cauliflower is tender but firm.
Step 3
Spread two plates with romesco sauce and top each with a cauliflower steak. Sprinkle with the chopped parsley, pine nuts, golden raisins, and lemon zest. Season with salt and pepper to taste.
Step 4
Store extra romesco sauce in the fridge for up to 4 days. Slather it on sandwiches or use as a veggie dip.
Step 5
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Chef's notes
The sauce can be made a day in advance to save time.
Serve with additional grilled vegetables, on a baked sweet potato, or as a dip.
