Roasted Cauliflower Steaks with Romesco Sauce

Roasted Cauliflower Steaks with Romesco Sauce

I love cauliflower (Dr. B says, “Melissa never met a vegetable she didn’t like”). Ha, he’s right! I make a variety of delicious recipes using this vegetable. Cauliflower is very low-cal … a whole medium head is only 146 calories for goodness sake! It is rich in protein (11 grams), loaded with vitamin C, Iron, B-6, calcium, potassium and magnesium. The grocery stores are selling cauliflower in a variety of forms … cauliflower rice, cauliflower tots, and cauliflower pizza crust (see my recipe for this).

Cauliflower has a purple variety called Colorful Harvest Purple Cauliflower, equally as nutritious and versatile, that can be used in so many creative recipes and it tastes the same. When we were in Lake Tahoe, I first tasted cauliflower with a Romesco sauce chopped, served as cold salad. I just loved the flavors together. I came home and began to research the ingredients of the Romesco sauce since I had never tasted or made it before. My search revealed many recipes with slight variations. I hope you enjoy my adapted Power of 5 Test Kitchen Recipe as much as we do!

To healthy eating!

Melissa

Print Recipe
Roasted Cauliflower Steaks with Romesco Sauce
A thick cauliflower steak with a fantastic sauce filled with nutrients – pair it with a salad and you have a complete meal. You certainly can make this as a side dish as well, adding a piece of grilled fish, chicken or pasta. I like to make extra of this sauce, as it so delicious. You will find lots of uses and it refrigerates well. It seems like, with a few days in the fridge, the ingredients blend well which enhances the flavor.
cauliflower steak with romesco
Prep Time 25 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Roasted Cauliflower Steaks
Romesco Sauce
Prep Time 25 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Roasted Cauliflower Steaks
Romesco Sauce
cauliflower steak with romesco
Instructions
Cauliflower Steak
  1. Preheat oven to roast or bake at 425 degrees. Wash and trim leaves off cauliflower, slice off bottom keeping core intact. Stand up and slice vertically into 4 thick slices.
  2. Cover a rimmed baking sheet with the sunflower oil, then layer the steaks on the pan, season lightly with sea salt, ground pepper, and onion powder. Place in the preheated oven. Roast for 10 minutes in the center of the oven, then gently turn over and roast for another 10 minutes until tender but still firm, looking nice and brown, even crispy.
Sauce
  1. Place the red peppers on an oiled rimmed baking sheet lined with tin foil under the broiler, turning often until blackened and blistered. Remove from oven and bring up the tin foil you laid on the pan around to cover the red peppers. Let them sit in the foil for 15 minutes. Remove skins, stems and seeds, discard.
  2. Using a food processor (or a Magic Bullet® type blender), place the roasted red peppers, then add garlic, almonds, wine vinegar, tomato paste, and smoked paprika. Pulse until combined. Let the machine run, slowly adding oil, processing until combined. Season with salt. If it is too thick, you can add a little water to get to the consistency you desire.
  3. Now it's time to put it all together: spread the plate with the romesco sauce, place the roasted cauliflower steak on top of the sauce, sprinkle with the toasted pine nuts, raisins and garnish with sprigs of parsley. Serve and enjoy this flavorful dish!
Recipe Notes

If you like to grill, you can grill the cauliflower steaks, brushing oil on the steaks and red peppers before placing them on the hot grill.

If you want to save some time, you can use a jar of roasted red peppers instead of roasting them yourself.

 

Share this Recipe
Powered by WP Ultimate Recipe

Leave a Reply