loveandlemons5.0
Cauliflower Steaks with Romesco Sauce
This roasted cauliflower steak recipe is one of my favorite vegetarian entrees. If you want to make it a quicker meal, you can make the sauce a few days in advance.
👥 2 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pan
- ●oven
📝 Preparation Steps
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.
tomato paste2 tablespoonswater3 tablespoons
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.
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.
chopped parsley2 tablespoonspine nuts, toasted2 tablespoonsgolden raisins1 tablespoon
4
Store extra romesco sauce in the fridge for up to 4 days. Slather it on sandwiches or use as a veggie dip.
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