Roasted Cauliflower Steaks With Romesco Style Sauce
Servings 2
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.