Cauliflower Steak + Romesco Sauce

I love steak, and I love cauliflower. When I was in Squamish last week with my family I found these ENORMOUS cauliflowers for less than $3! It was a steal so I picked one up. Since then, it was only a matter of time until I made cauliflower steaks. I originally thought about doing a chimichurri, but decided on a romesco sauce. The final result was creamy, with a great zing from the red wine vinegar and a touch of smokiness from the fire roasted red peppers. This is an easy dinner for any night, and it’s boyfriend approved.

psst! It’s also vegan.

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Bonus – there is sauce left over. Stay tuned for maybe a pasta recipe with a romesco sauce? We’ll see!

Also, I apologize for no posts last week. I tried two recipes that were BIG failures! I’ll post more about them soon, and will go over what went wrong and how to avoid my mistakes.

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CAULIFLOWER STEAKS + ROMESCO SAUCE
PREP TIME: 15 minutes
ACTIVE TIME: 25 minutes
TOTAL TIME: 40 minutes
SERVES: 2

INGREDIENTS

SAUCE:

  • 2 roasted bell peppers (I used a jar of fire roasted sweet peppers which added a great smokiness! You could even roast your own peppers)
  • 2 tbsp tomato paste
  • 3 tbsp water
  • 1/4 cup chickpeas (could also use bread, to thicken)
  • 2 tbsp red wine vinegar
  • 1/4 cup walnuts
  • 1/4 cup blanched almonds
  • 2 garlic cloves
  • 1 tsp paprika
  • 1/4 cup extra virgin olive oil
  • sea salt + fresh ground pepper to taste

CAULIFLOWER STEAKS:

  • 2 1-inch thick cauliflower “steaks” from a medium-large cauliflower – keep the core intact (you’ll likely have leftover cauliflower. Be sure to cut your steaks on each side so that it will lay flat)
  • 1 tbsp grapeseed oil
  • 2 tbsp roughly chopped parsley
  • 2 tbsp toasted pine nuts (optional because they’re expensive, but so delicious! You could toast some more blanched almonds instead)
  • 1 tbsp lemon zest
  • sea salt + fresh ground pepper to taste

METHOD:

  1. Preheat your oven to 400 degrees C. In a food processor, add all of the ingredients for the sauce and blend until smooth. Season to taste.
  2. Heat grapeseed oil in a pan (cast iron would be best but mine isn’t big enough). Place the cauliflower steaks into the pan, pressing down gently. Sear the cauliflower on each side, about 2 minutes or until golden brown.
  3. Transfer cauliflower onto a cookie sheet (or if your pan can go in the oven, even better, just leave it on there), and place in the oven. Roast for 15 minutes, or until the cauliflower is tender but firm.
  4. Spread romesco sauce on the plates, and top each with a cauliflower steak. Sprinkle with chopped parsley, toasted pine nuts, lemon zest. Season with salt and pepper to taste.

*Note: the additional romesco sauce should last up to 4 days in the fridge. Would be great for a sandwich spread, a veggie dip, or a pasta sauce!

2 Comments Add yours

  1. Where is the steak????

    Like

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