Grilled Cauliflower Steak with Romesco Sauce Recipe
Introduction
Grilled cauliflower steaks offer a flavorful and satisfying vegetarian main dish. Paired with a vibrant romesco sauce, this recipe brings smoky, tangy, and nutty flavors together for a delightful meal.
Ingredients
- 1 large head of cauliflower (sliced lengthwise through the core into 4 “steaks”)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- Sea salt
- 1/4 cup slivered almonds
- 1/2 large tomato (chopped)
- 1/2 cup thinly sliced roasted red peppers (packed)
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon garlic (minced)
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cumin
- Sliced parsley (for garnish)
Instructions
- Step 1: Preheat your oven to 350°F. Spread the slivered almonds on a small baking sheet and bake for 3-5 minutes until lightly golden. Watch carefully to prevent burning, then set aside. Preheat your grill to medium heat.
- Step 2: Place the cauliflower steaks on a cutting board. In a small bowl, mix 2 tablespoons lemon juice with 1 tablespoon olive oil. Brush half of this mixture over the tops of the cauliflower steaks and sprinkle with sea salt.
- Step 3: Place the cauliflower steaks oil-side down on the grill. Cook for 8-9 minutes until charred and starting to soften. Brush the remaining oil mixture on the top, flip the steaks, and grill for another 8-9 minutes until fork tender.
- Step 4: While cauliflower cooks, place the chopped tomato in a food processor and blend until smooth.
- Step 5: Add the roasted red peppers, toasted almonds, 1/2 tablespoon lemon juice, minced garlic, 1/4 teaspoon sea salt, and ground cumin to the food processor. Blend until smooth and creamy to make the romesco sauce.
- Step 6: Serve the grilled cauliflower steaks topped with romesco sauce and garnish with sliced parsley.
Tips & Variations
- For extra smoky flavor, use smoked paprika in the romesco sauce or grill the cauliflower over charcoal.
- If you don’t have a grill, roast the cauliflower steaks at 425°F for 20-25 minutes until tender and charred around the edges.
- Swap almonds with walnuts or hazelnuts for a different nutty taste in the sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain the texture. The romesco sauce can be stored separately for up to 5 days and served chilled or warmed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the romesco sauce ahead of time?
Yes, romesco sauce keeps well in the refrigerator for several days and can be made a day ahead to let flavors develop.
How do I prevent the cauliflower steaks from falling apart on the grill?
Cut the steaks thick, about 1 to 1 1/2 inches, and handle them gently when flipping. Using a wide spatula can also help keep them intact.
PrintGrilled Cauliflower Steak with Romesco Sauce Recipe
Enjoy a flavorful and healthy vegetarian dish with these Grilled Cauliflower Steaks served alongside a vibrant and creamy Romesco Sauce made from roasted red peppers, almonds, and fresh tomatoes. Perfectly charred and tender cauliflower steaks are enhanced by the nutty and tangy sauce, making this recipe an ideal main or side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Cauliflower Steaks
- 1 large head of cauliflower (sliced lengthwise through the core into 4 “steaks”)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- Sea salt, to taste
Romesco Sauce
- 1/4 cup slivered almonds
- 1/2 large tomato (chopped)
- 1/2 cup thinly sliced roasted red peppers (packed)
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon garlic (minced)
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cumin
- Sliced parsley (for garnish)
Instructions
- Toast almonds: Preheat your oven to 350°F. Spread the slivered almonds onto a small baking sheet and bake for about 3-5 minutes until they turn lightly golden brown. Watch closely to prevent burning. Remove and set aside.
- Preheat the grill: While the almonds toast, preheat your grill to medium heat to prepare for grilling the cauliflower steaks.
- Season cauliflower steaks: Place the cauliflower steaks on a cutting board. In a small bowl, mix 2 tablespoons fresh lemon juice with 1 tablespoon olive oil. Brush half of this mixture evenly over the top of the cauliflower steaks. Sprinkle sea salt over them to taste.
- Grill cauliflower (first side): Place the cauliflower steaks on the grill, oil-coated side down. Grill for about 8-9 minutes until they develop char marks and start to soften.
- Season and flip: Brush the remaining lemon juice and oil mixture over the top of the steaks. Carefully flip each steak and grill the other side for another 8-9 minutes until the cauliflower is fork-tender.
- Puree tomato: Meanwhile, place the chopped half tomato in a food processor and process until smooth and broken down.
- Blend Romesco sauce: Add the toasted almonds, roasted red peppers, minced garlic, 1/2 tablespoon fresh lemon juice, sea salt, and ground cumin to the food processor with the tomato. Process all ingredients together until the sauce is creamy and smooth.
- Serve: Spoon the Romesco sauce over the grilled cauliflower steaks and garnish with sliced parsley. Serve immediately for the best flavor and texture.
Notes
- Ensure almond toasting is closely monitored as they can burn quickly.
- Use a grill with a lid if possible to maintain consistent heat for even cooking.
- If you do not have a grill, you can grill the steaks in a grill pan over medium-high heat on a stovetop.
- To make the recipe vegan and vegetarian, verify that the roasted red peppers and other ingredients do not include any animal products.
- Leftover Romesco sauce can be stored in the refrigerator for up to 3 days and used as a dip or spread.
Keywords: Grilled Cauliflower, Romesco Sauce, Vegetarian, Healthy, Mediterranean, Side Dish, Main Dish, Cauliflower Steak
