Cauliflower steaks are a great centre-piece for any dinner plate.
For this version, we simply roast them in olive oil, salt and pepper, along with sliced garlic – before serving on a tangy romesco sauce and topping with a parsley dressing.
Notes:
- For a more complete meal, we serve this dish with crusty bread, but steamed potatoes will also work well.
- If you want to add protein to this dish, you can roast tinned chickpeas along with the cauliflower. They’ll also add a nice crispy texture to the dish.
- If you don’t like parsley, fresh basil will also work nicely.
Things to know:
- We recommend using a large cauliflower so you end up with decent-sized steaks. This means you’ll end up with a fair amount of leftover cauliflower, which we use up for another recipe!
- Cooking times can vary depending on your oven and how thick you slice the cauliflower – as well as how fresh your cauliflower is! We suggest pricking the cauliflower stalk with a fork to check if it’s tender. If necessary, remove the garlic so it doesn’t burn.
- Jarred roasted red peppers are often stored in brine and vinegar, so it’s important to thoroughly rinse the peppers before blending them into the sauce. This will help create a more balanced flavour profile.
Cauliflower Steaks With Romesco Sauce
Ingredients
- 1 large cauliflower
- olive oil
- salt + pepper
- 1 garlic clove, peeled + thinly sliced
- 180 g roasted red peppers from a jar, rinsed
- 35 g blanched almonds
- 1 tbsp tomato purée
- 1/2 lemon, juice only
- 1 large handful of fresh parsley, finely chopped
- 1/4 red onion, finely chopped
- crusty bread, to serve (optional)
Method
- Preheat the oven to 180°C fan / 400°F. Remove the leaves from the cauliflower and slice the head down the middle. Slice a 2cm (0.8”) thick steak from each half of the head so you’re left with two cauliflower steaks. Save any leftover cauliflower for another recipe.
- Transfer the steaks to a baking tray. Drizzle both sides with olive oil and season with salt and pepper, then bake for 15 minutes.
- Combine the sliced garlic and a small drizzle of olive oil in a bowl. Remove the cauliflower from the oven, flip over the steaks, then spoon the garlic and oil over the top of the cauliflower steaks. Return the cauliflower to the oven for another 15 minutes or until tender.
- Meanwhile, add the roasted red peppers, blanched almonds, tomato puree, juice from half of the lemon and small pinches of salt and pepper to a fast-powered blender. Blend until silky smooth, then set aside.
- Next, add the parsley and red onion to a bowl, along with the juice from the remaining half of lemon and small pinches of salt and pepper. Mix, then stir in enough olive oil until the dressing runs smoothly off a spoon, then set aside.
- To serve, spoon the romesco sauce on plates, then top with the cauliflower steaks and drizzle over the parsley dressing. We also love to scoop up the sauce with crusty bread! Enjoy.
4 Comments
Hi!
I tried your recipe and it was quite the hit! I had to subsitute parsley for cilantro, but still reallyyy good
The only thing I might change next time is to blanch the cauliflower before baking it … That might help it tenderise faster!
Both the onion drizzle and the sauce especially were absolutely amazing
The sauce and the
Hi!
I tried your recipe and it was quite the hit! I had to substitute parsley for cilantro, but still reallyyy good
The only thing I might change next time is to blanch the cauliflower before baking it … That might help it tenderise faster!
Both the onion drizzle and the sauce especially were absolutely amazing totally would do it again!
I love this recipe! It looks amazing, and it tastes even better. I tried it once and then made this several days in a row because I had leftover ingredients. I usually start with the sauce because the blender I have doesn’t chop the almonds very finely the first time around, so I blend, leave it to soak, and blend again while I prepare the rest. Once the almond bits are soaked, they blend more easily.
So I made this on a whim and have a few notes.
1) use a large cauliflower, I only had a small one on hand and the steaks were falling apart.
2) I air-fried the steaks at 180C for 10 minutes.
3) I put a small tin – like 125 g – of black beans in the sauce to make it more filling. This did change the colour, so maybe I will use red kidney beans next time. I also put in a squirt of sriracha.
Otherwise, it was very tasty and looked impressive