Cauliflower Steak With Romesco

Feast Local
by Feast Local
4 Servings
1 hr 10 min

This Cauliflower Steak with Romesco is truly next level!

It’s delicious, healthy, vegan, and super cozy for cold nights!

Make it easy on yourself for a weeknight dinner and use a food processor to make the romesco. However, if you have the time and are up for the challenge I suggest using a mortar and pestle instead. It takes considerably more time (depending on how many breaks you take. I took 2🙃) but the hand crushing gives it an authentic and rustic feel that takes this dish over the top! Well worth the time and wrist cramps if you ask me!!

The romesco will keep for 5 days in a sealed container in the refrigerator. With a shelf life like that, I suggest doubling the batch and serving the romesco with crunchy bread and eggs in the morning! It would also make a perfect addition to a cheese board!

Cauliflower Steak With Romesco
Recipe details
  • 4  Servings
  • Prep time: 30 Minutes Cook time: 40 Minutes Total time: 1 hr 10 min
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For the Cauliflower Steaks
  • 1 Large Head of Cauliflower
  • 2 Tbs Olive Oil
  • 1/2 Tsp Paprika
  • 1/2 Tsp Cumin
  • 1/4 Tsp Garlic Powder
  • Salt and Pepper to Taste
For the Romesco Sauce
  • 1/2 Cup Toasted Almonds, Skin On
  • 1 Roasted Red Pepper
  • 3 Garlic Cloves
  • 1 Heirloom or Roma Tomato
  • 1 Tsp Paprika
  • 1/4 Tsp Rosemary, Chopped
  • Salt and Pepper to Taste
For the Cauliflower Steaks
Preheat oven to 400 degrees
trim any leaves off of your cauliflower and cut it lengthwise through the core into 4 separate “steaks.” In a small bowl mix the olive oil, paprika, cumin, and garlic. Brush the olive oil mixture onto the steaks and sprinkle on salt and pepper.
Place on a baking tray and bake for 40 minutes, flipping the steaks over once at 20 minutes.
For the Romesco (Using a Mortar and Pestle)
begin by toasting the almonds, tossing them often so they do not burn. Roughly 5 minutes on high heat. Add the almonds to a mortar and pestle and begin grinding until the almonds turn into coarse crumbs. Roughly 7-10 minutes.
add in the garlic, roasted red pepper, tomato, and chopped rosemary. Grind that until it is completely incorporated into the almond crumbs. If using a small mortar and pestle, add the ingredients one at a time to keep from over flowing.
Add in the paprika and olive oil, stir until well combined.
For the Romesco (Using a Food Processor)
Begin by the toasting the almonds, tossing them often so they do not burn. Roughly 5 minutes on high heat. Set aside.
In a food processor, add the roasted red pepper, tomato, garlic, paprika, chopped rosemary, and olive oil and blend until smooth.
Add in the almonds. For a smooth sauce, continuously blend the almonds until you reach your desired texture. For a more coarse texture, pulse the sauce until you reach your desired texture.
spoon the sauce onto a plate and top with a cauliflower steak. Garnish with extra rosemary and micro greens. Serve and enjoy!
  • If using a mortar and pestle, begin crushing the almonds first so that by the time all the other ingredients are incorporated, the almonds are ground into a fine, palatable sauce. Contrastly, if using a food processor, because it is more efficient at grinding the almonds, add them last so that they do not become too fine and the sauce has a crunch.
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