Grilled 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
Scale
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
