✨ 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
🥦 Roasted Cauliflower Steaks with Romesco Sauce (Vegan, Gluten-Free)
Prep the Cauliflower:
Slice a large head of cauliflower into thick “steaks” about 1-inch wide. Brush with olive oil and season with salt and pepper.
Roast:
Place on a lined baking sheet and roast at 425°F (220°C) for 20–25 minutes, flipping once, until golden brown and tender.
Make the Romesco Sauce:
Blend together roasted red peppers, toasted almonds, garlic, smoked paprika, olive oil, and a splash of sherry vinegar until smooth. Here’s a classic romesco sauce recipe for reference.
Serve:
Spoon the romesco sauce generously over the cauliflower steaks. Garnish with fresh parsley or lemon zest for brightness.
Optional Pairing:
Serve alongside a quinoa salad, roasted potatoes, or crusty bread for a complete meal.
💡 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!
