🥦 Roasted Cauliflower Steaks with Romesco Sauce (Vegan, Gluten-Free)

✨ What Makes It Unique:

• Thick-cut cauliflower “steaks” roasted until golden and crisp
• Bold and smoky Spanish-style romesco sauce made with roasted peppers and almonds
• Naturally gluten-free, rich in healthy fats, fiber, and plant protein

🛒 Ingredients (Serves 2–3)

For the Cauliflower Steaks:

• 1 large head cauliflower
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt & pepper to taste
• Optional: chili flakes for heat

For the Romesco Sauce:

• 2 roasted red bell peppers (jarred or homemade)
• ½ cup raw almonds (or hazelnuts)
• 1–2 garlic cloves
• 1 tbsp tomato paste
• 1 tbsp red wine vinegar (or lemon juice)
• ½ tsp smoked paprika
• 3 tbsp olive oil
• Salt to taste
• Optional: pinch of cayenne or chili flakes

🍳 Instructions

1. Prepare the Cauliflower Steaks:

• Preheat oven to 425°F (220°C).
• Remove outer leaves from cauliflower and trim stem, but leave core intact.
• Slice cauliflower vertically into ¾-inch “steaks.” You should get 2–3 solid slices.
• Place on a baking sheet lined with parchment. Brush both sides with olive oil, sprinkle with smoked paprika, garlic powder, salt, and pepper.

2. Roast:

• Roast for 25–30 minutes, flipping halfway, until golden brown and edges are crispy.

3. Make the Romesco Sauce:

• While cauliflower is roasting, toast almonds in a dry skillet until golden and fragrant (3–5 mins).
• Blend all romesco ingredients in a food processor or blender until thick and creamy. Texture should be slightly chunky, not completely smooth.

4. Assemble & Serve:

• Plate each cauliflower steak with a generous dollop of romesco sauce.
• Garnish with fresh herbs (like parsley) and extra almonds or chili flakes if desired.

💡 Serving Tips:

• Pair with quinoa, couscous, or a warm lentil salad
• Makes a great starter, lunch, or main course
• Leftover romesco? Use as a sandwich spread, dip, or pasta sauce!