Cauliflower steaks make a visually stunning and hearty vegetarian main course that's also gluten-free.
Thick slices of cauliflower are grilled or roasted until tender and charred, providing a satisfying texture and flavor.
This recipe pairs the steaks with a smoky, nutty Romesco sauce made from roasted red peppers, garlic, and almonds for a luscious complement.
Why You’ll Love This Recipe
- Grilling or roasting cauliflower steaks brings out their natural sweetness and adds a satisfying char.
- Romesco sauce adds complexity with its smoky and slightly spicy flavor, balancing the mild cauliflower.
- The sauce's nuts and olive oil provide richness and a creamy texture without dairy, keeping the dish vegan-friendly if nut allergy is not a concern.
Cauliflower Steaks with Smoky Romesco Sauce
Enjoy a gluten-free vegetarian main dish featuring thick cauliflower steaks grilled to perfection and topped with a smoky Romesco sauce made from roasted red peppers and nuts.
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Servings
- 4
- Yield
- 4 cauliflower steaks with sauce
Ingredients
- 1 large head of cauliflower (about 2 pounds; 900 g)
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 cup roasted red peppers (jarred or homemade; about 150 g)
- 1/4 cup whole almonds, toasted (about 35 g)
- 2 garlic cloves, minced
- 1 tablespoon sherry vinegar or red wine vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup extra virgin olive oil (about 60 ml)
- Salt to taste
Instructions
- Prepare the Cauliflower Steaks Remove the leaves and trim the stem end of the cauliflower, keeping the core intact. Place the cauliflower core side down and slice it into 1-inch (2.5 cm) thick steaks. You should get about 4 steaks; reserve any loose florets for roasting or another use.
- Season and Grill the Cauliflower Brush both sides of each cauliflower steak with 2 tablespoons olive oil. Season generously with salt and pepper. Heat a grill pan or outdoor grill over medium-high heat. Grill the steaks for about 6-8 minutes per side, until golden brown and tender but not mushy. Remove from heat and keep warm.
- Make the Romesco Sauce In a food processor, combine roasted red peppers, toasted almonds, garlic, vinegar, smoked paprika, and red pepper flakes if using. Pulse to finely chop the ingredients. With the processor running, slowly drizzle in the remaining 1 tablespoon olive oil and the extra virgin olive oil until smooth but still slightly textured. Season with salt to taste.
- Serve Place the grilled cauliflower steaks on plates and spoon Romesco sauce generously over each. Serve immediately.
Helpful Tips
- Use a sharp knife to slice cauliflower steaks carefully to keep them intact.
- If you don’t have a grill, roasting the cauliflower steaks on a baking sheet at 425°F (220°C) for 25-30 minutes, flipping halfway, works well too.
- To toast almonds safely, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring once, until fragrant and golden.
- Leftover Romesco sauce can be refrigerated for up to 3 days in a sealed container; let it come to room temperature before serving.
Storage and Make-Ahead
Store leftover grilled cauliflower and Romesco sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheat cauliflower steaks gently in a 350°F (175°C) oven for 10 minutes or until warmed through to prevent sogginess.
Frequently Asked Questions
Can I make cauliflower steaks ahead of time?
You can prepare the cauliflower steaks and Romesco sauce separately a day ahead. Grill the steaks just before serving for the best texture.
Is Romesco sauce gluten-free?
Yes, Romesco sauce is naturally gluten-free. Just ensure the vinegar and any other packaged ingredients are labeled gluten-free.
Can I substitute nuts in the Romesco sauce?
Yes, you can substitute almonds with hazelnuts or walnuts if preferred, but be mindful of nut allergies.
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