Grilled Cauliflower Steak with Romesco Sauce Recipe
Introduction
Grilled cauliflower steaks offer a hearty, flavorful alternative to traditional grills. Paired with a vibrant romesco sauce made from roasted red peppers, almonds, and fresh tomato, this dish is perfect for a light yet satisfying 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 until lightly golden, about 3-5 minutes. 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 and sprinkle with sea salt.
- Step 3: Place the cauliflower steaks oil-side down on the grill. Cook until charred and starting to soften, about 8-9 minutes. Brush the remaining oil mixture on top, flip, and grill for another 8-9 minutes until soft and fork tender.
- Step 4: While grilling, place the chopped tomato into a small 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 processor. Blend until the sauce is smooth and creamy.
- Step 6: Serve the romesco sauce generously over the grilled cauliflower steaks and garnish with sliced parsley.
Tips & Variations
- Use a grill pan if you don’t have an outdoor grill to achieve similar charring and flavor indoors.
- Substitute slivered almonds with toasted hazelnuts or walnuts for a different nutty twist.
- For extra smoky flavor, add a pinch of smoked paprika to the romesco sauce.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
Storage
Store leftover grilled cauliflower and romesco sauce separately in airtight containers in the refrigerator. The cauliflower will keep for up to 3 days, and the sauce for up to 5 days. Reheat the cauliflower gently in a warmed oven or on the stovetop. Serve sauce chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the cauliflower steaks without a grill?
Yes, you can roast the cauliflower steaks in the oven at 425°F for about 20 minutes per side, or until tender and golden, if you don’t have access to a grill.
Is romesco sauce gluten-free?
Yes, traditional romesco sauce is gluten-free as it mainly consists of nuts, peppers, tomato, garlic, and spices. Just be sure to use gluten-free ingredients if purchasing pre-packaged components.
PrintGrilled Cauliflower Steak with Romesco Sauce Recipe
Grilled Cauliflower Steak with Romesco Sauce is a flavorful and healthy vegetarian dish featuring thick slabs of cauliflower grilled to tender perfection, topped with a rich, nutty Romesco sauce made from roasted red peppers, almonds, and fresh tomatoes. This dish combines smoky grilled flavors with a vibrant sauce, making it a delicious main or side for any meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- 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
Garnish
- Sliced parsley
Instructions
- Toast almonds: Preheat your oven to 350°F (175°C). Spread the slivered almonds on a small baking sheet and bake for 3-5 minutes until they are lightly golden brown, watching carefully to avoid burning. Remove and set aside.
- Preheat grill: Preheat your grill to medium heat, readying it for the cauliflower steaks.
- Season cauliflower: 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 over the tops of the cauliflower steaks and sprinkle them with sea salt.
- Grill cauliflower first side: Place the cauliflower steaks on the grill, oil side down. Grill until the surface is charred and the cauliflower starts to soften, about 8-9 minutes.
- Grill cauliflower second side: Brush the remaining lemon and oil mixture over the top of the steaks. Flip the steaks carefully and continue grilling until they are tender and fork-tender, another 8-9 minutes.
- Process tomato: While the cauliflower cooks, put the chopped 1/2 tomato into a food processor. Pulse until the tomato is broken down and smooth.
- Blend Romesco sauce: Add the toasted almonds, roasted red peppers, 1/2 tablespoon lemon juice, minced garlic, sea salt, and ground cumin to the food processor with the tomato. Process everything until you get a smooth, creamy sauce.
- Serve: Spoon the Romesco sauce generously over the grilled cauliflower steaks. Garnish with sliced parsley before serving.
Notes
- Keep a close eye on almonds while toasting as they can burn quickly.
- If a grill is not available, you can use a grill pan or broil the cauliflower steaks in the oven.
- Adjust the seasoning of the Romesco sauce to taste, adding more salt or lemon juice if desired.
- This dish can be served as a hearty vegetarian main or as a side to grilled meats.
- For a smoother sauce, strain through a fine sieve after blending.
Keywords: Grilled cauliflower steak, Romesco sauce, vegetarian recipe, grilled vegetables, healthy dinner, Mediterranean cuisine, almond sauce, roasted pepper sauce
