Have you ever looked at cauliflower in all it’s creamy white glory and wondered, is that even healthy? I mean, it’s white, and aren’t “healthy” vegetables supposed to be full of brilliant color?? Well, if that’s you (and me!) I’m happy to inform you that cauliflower is chocked full of nutrition!! One serving (which is about 1 cup of raw cauliflower) fulfills nearly your entire daily requirement of Vitamin C, about a quarter of your daily Vitamin K needs and is high in Vitamin B6 as well as Potassium. Plus, a single serving is only 25 calories….which makes me think I really need more cauliflower in my life!
Enter Roasted Cauliflower Steaks with Romesco Style Sauce! This vegan entree is the perfect answer to adding more cauliflower to your recipe repertoire. Its’ elegant presentation and satisfying rich flavors are special enough for date night, and easy enough for your next Meatless Monday!
Cauliflower is a super versatile veggie! Besides just chopping it up and tucking it into a veggie platter we can grill it, boil it, steam it, bake it, mash it, rice it….but I think my favorite cooking method is to roast it. The caramelized flavor that comes with the roasting adds a richness that I find hard to resist!
For this recipe we are roasting cauliflower steaks, which are created by slicing the cauliflower vertically into 1 inch wide pieces. A medium head of cauliflower will usually yield about 4 slices/steaks and then you will end up with some loose pieces that have no stem to hold them together. (I throw these on the roasting pan alongside the steaks, roast them and then reserve them for snacks or for buddha bowls.) Carefully transfer your steaks to a lined baking sheet. Brush with extra virgin olive oil, sprinkle with kosher salt and and roast for about 15 minutes. Remove from the oven, gently turn over the steaks and return to the oven for an additional 10-15 minutes, until they are tender and are nicely browned.
Note: The steak shape of the cauliflower is totally for aesthetic, and sometimes the steaks don’t hold together well depending on the stem structure. So if your steaks fall apart, or you just don’t want to mess with slicing the cauliflower and would rather simply cut it up in chunks that works too!
While the cauliflower is roasting, whiz up a batch of Romesco Style Sauce (see full post here). It literally takes minutes to come together in a blender or food processor. This sauce made of peppers, tomatoes, nuts and some smokey paprika is a perfect compliment for the roasty cauliflower. You will need the following ingredients:
- 1 16 oz jar roasted red peppers
- tomato
- garlic
- roasted almonds
- Italian parsley
- smoked paprika
- crushed red pepper
- red wine vinegar
- extra virgin olive oil
To serve, smear some sauce on a plate or platter, lay the steaks on top, garnish with some Italian parsley and Voila, you have created an amazingly elegant vegetarian entree. Stare at it for awhile, smile at your artistic creation and then dig in and enjoy!
Roasted Cauliflower Steaks With Romesco Style Sauce
Ingredients
Roasted Cauliflower Steaks
- 1 head cauliflower
- 2 tablespoons extra virgin olive oil
- kosher salt
- Italian parsley for garnish
Romesco Style Sauce
- 1 16 oz jar roasted red peppers
- 6 oz fresh tomatoes
- 2 cloves garlic
- 3/4 cup roasted almonds
- 1 tablespoon Italian parsley, roughly chopped
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper
- 1 tablespoon red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon kosher salt (optional)
Instructions
Roasted Cauliflower Steaks
- Heat oven to 425 degrees F.
- Trim cauliflower of leaves and stem if necessary. Carefully slice vertically into approximately 1 inch slices. One medium head of cauliflower will yield about 4 full slices. (There will be some pieces that don't hold together in a slice. Roast these with the steaks and save for snacks or for your favorite buddha bowl.)
- Carefully transfer steaks to a lined baking sheet. Brush the tops with extra virgin olive oil, turn over and brush other side with extra virgin olive oil. Toss miscellaneous pieces with oil as well. Sprinkle cauliflower with kosher salt.
- Roast for 15 minutes. Gently flip steaks and roast for an additional 10-15 minutes, until cauliflower is tender and nicely browned.
- Serve steaks atop Romesco Style Sauce.
Romesco Style Sauce
- Place all ingredients except olive oil into a Vitamix (Alternatively you can use a different type of blender or a food processor, but I really like the results I achieve with the Vitamix.) Start on low and turn up speed as the mixture allows, blending until sauce ingredients are well incorporated.
- With motor running, remove the small cap in the lid and slowly stream in olive oil. Replace cap and continue blending until desired consistency. I like mine fairly smooth and creamy.
- Taste and add salt (up to a ¼ teaspoon) and additional crushed red pepper if desired.
Thank you for sharing this with me!! Made this recipe tonight and I may be mildly obsessed with the romesco sauce!! You have made such an amazing site based on an incredible foundation of food, family and fellowship. Can’t wait to make more of your delicious recipes.
Miss seeing you!