Cauliflower Steak with Romesco
Highlighted under: Healthy & Light
When I first tried making cauliflower steak, I was surprised by how flavorful and satisfying it could be. The key is to choose a large head of cauliflower and slice it carefully into thick slabs that can hold up to cooking. I love searing the edges to get a nice caramelization, and pairing it with a roasted Romesco sauce adds a depth of flavor that takes this dish to the next level. It’s a fantastic vegetarian option that even meat lovers will enjoy.
My journey into the world of cauliflower steaks began one evening when I was looking for a hearty vegetarian meal to impress my guests. I discovered that by grilling or roasting these cauliflower slabs, they become wonderfully tender with a rich, nutty flavor. I also experimented with various seasonings, ultimately landing on a blend that complements the Romesco sauce beautifully.
While the Romesco sauce is traditionally made with roasted red peppers, I found that adding a touch of smoked paprika elevates the dish even further. This simple yet flavorful sauce easily transforms the steak into a dish that dazzles both the eyes and the palate, making it perfect for any dinner table.
Why You'll Love This Recipe
- A hearty, satisfying dish that feels indulgent yet healthy
- Rich and smoky flavors from the homemade Romesco sauce
- Easy to prepare, making it perfect for weeknight dinners or gatherings
Choosing the Right Cauliflower
Selecting a large, fresh head of cauliflower is crucial for achieving the best results in this recipe. Look for one that feels heavy for its size with tightly packed florets that are free from any brown spots. A good cauliflower will have a firm base and vibrant green leaves, signaling its freshness. If available, try to find an organic option; it often has a more robust flavor and better texture, which enhances your cauliflower steaks.
When slicing the cauliflower into steaks, ensure your knife is sharp. A dull knife can cause the cauliflower to crumble instead of slicing cleanly. Start by removing the leaves and cutting the base flat so it sits securely on your cutting board. Slice about an inch thick, as thin steaks may fall apart during cooking. If you have leftover florets, roast them alongside the steaks for a delicious side dish.
Perfecting the Romesco Sauce
The Romesco sauce is the star of this dish, providing a smoky depth that complements the cauliflower beautifully. Roasting your red peppers brings out their natural sweetness and creates a rich base for the sauce. If using jarred peppers, choose those packed in water to avoid excess vinegar. For a bolder flavor, consider adding a touch of chipotle in adobo, which will enhance the smokiness without overpowering the sauce.
For a creamier texture, you can add a tablespoon of tahini or a small handful of breadcrumbs to the blender when making the Romesco. If you find the sauce too thick after blending, simply add a little water or olive oil until it reaches your desired consistency. Remember to taste and adjust the seasoning; a dash more vinegar can brighten the sauce, while additional smoked paprika amplifies its earthy tones.
Ingredients
Gather these fresh ingredients to make your Cauliflower Steak with Romesco:
For the Cauliflower Steaks
- 1 large head of cauliflower
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
For the Romesco Sauce
- 1 cup roasted red peppers (jarred or homemade)
- 1/2 cup almonds (toasted)
- 1 clove garlic
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- Salt to taste
Make sure to have all the ingredients prepped before you start cooking!
Instructions
Follow these steps to create your delicious Cauliflower Steak with Romesco:
Prepare the Cauliflower
Preheat your oven to 400°F (200°C). Remove the leaves from the cauliflower and cut it into thick slices, about 1-inch each. Try to keep the core intact so the slices hold together.
Season the Cauliflower
In a large bowl, combine the cauliflower steaks with olive oil, salt, pepper, and paprika. Make sure each steak is evenly coated.
Roast the Cauliflower
Place the cauliflower steaks on a baking tray lined with parchment paper. Roast them in the preheated oven for about 25 minutes, flipping them halfway through, until they are golden and tender.
Make the Romesco Sauce
In a blender, combine roasted red peppers, almonds, garlic, red wine vinegar, smoked paprika, and salt. Blend until smooth and adjust the seasoning as needed.
Serve
Once the cauliflower steaks are done, plate them and drizzle with the Romesco sauce. Optionally, garnish with fresh herbs or additional toasted almonds before serving.
Enjoy your flavorful and hearty Cauliflower Steak!
Pro Tips
- For the best texture, don't cut the cauliflower too thin. Also, feel free to add additional spices to the Romesco sauce for a personalized touch.
Storage and Reheating Tips
Store any leftover Romesco sauce in an airtight container in the refrigerator for up to one week. It's a versatile sauce that can be used as a dip, sandwich spread, or dressing for salads, making it worthwhile to make extra. If you’d like to freeze the sauce, portion it into ice cube trays and freeze until solid, then transfer to a freezer bag for up to three months. Thaw in the refrigerator and stir before using.
The cauliflower steaks are best enjoyed fresh, but if you do have leftovers, store them in a covered container in the refrigerator for up to four days. When reheating, use an oven set to 350°F (175°C) for about 10-15 minutes, or until warmed through. This method helps retain their texture; microwaving can lead to sogginess.
Serving Versatility
This cauliflower steak with Romesco can stand alone as a satisfying vegetarian main dish, but it's also fantastic served alongside grains or legumes. Try pairing it with quinoa, farro, or a chickpea salad for added protein and texture. A sprinkle of feta or goat cheese on top brings creaminess that balances the smokiness of the Romesco, making it even more delightful.
For a more elaborate meal, consider serving the cauliflower steaks over a bed of sautéed spinach or arugula, topped with toasted breadcrumbs for a bit of crunch. You can also customize the flavor by adding fresh herbs like parsley or chives to the Romesco sauce right before serving, bringing a fresh note that elevates the dish and adds visual appeal.
Questions About Recipes
→ Can I grill the cauliflower steaks instead of roasting them?
Yes, grilling adds a wonderful charred flavor; just make sure to oil the grill grates well.
→ Is the Romesco sauce served hot or cold?
It can be served cold or warm; either way, it enhances the flavor of the cauliflower.
→ Can I make the Romesco sauce in advance?
Absolutely! The sauce can be stored in the fridge for up to five days.
→ What dishes pair well with Cauliflower Steak?
It pairs well with a simple green salad, quinoa, or even as a side to grilled meats.
Cauliflower Steak with Romesco
When I first tried making cauliflower steak, I was surprised by how flavorful and satisfying it could be. The key is to choose a large head of cauliflower and slice it carefully into thick slabs that can hold up to cooking. I love searing the edges to get a nice caramelization, and pairing it with a roasted Romesco sauce adds a depth of flavor that takes this dish to the next level. It’s a fantastic vegetarian option that even meat lovers will enjoy.
Created by: Penelope Dawson
Recipe Type: Healthy & Light
Skill Level: Intermediate
Final Quantity: Serves 4
What You'll Need
For the Cauliflower Steaks
- 1 large head of cauliflower
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
For the Romesco Sauce
- 1 cup roasted red peppers (jarred or homemade)
- 1/2 cup almonds (toasted)
- 1 clove garlic
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- Salt to taste
How-To Steps
Preheat your oven to 400°F (200°C). Remove the leaves from the cauliflower and cut it into thick slices, about 1-inch each. Try to keep the core intact so the slices hold together.
In a large bowl, combine the cauliflower steaks with olive oil, salt, pepper, and paprika. Make sure each steak is evenly coated.
Place the cauliflower steaks on a baking tray lined with parchment paper. Roast them in the preheated oven for about 25 minutes, flipping them halfway through, until they are golden and tender.
In a blender, combine roasted red peppers, almonds, garlic, red wine vinegar, smoked paprika, and salt. Blend until smooth and adjust the seasoning as needed.
Once the cauliflower steaks are done, plate them and drizzle with the Romesco sauce. Optionally, garnish with fresh herbs or additional toasted almonds before serving.
Extra Tips
- For the best texture, don't cut the cauliflower too thin. Also, feel free to add additional spices to the Romesco sauce for a personalized touch.
Nutritional Breakdown (Per Serving)
- Calories: 280 kcal
- Total Fat: 18g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 28g
- Dietary Fiber: 6g
- Sugars: 4g
- Protein: 7g