Cauliflower Steaks with Romesco Sauce
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 simple, gluten-free, and whole30. Enjoy!
Ingredients
Cauliflower Steaks
- 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 & black pepper to taste
Instructions
Cauliflower Steaks
- 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 sea salt and black 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
Optional: Garnish with parsley