Roasted Cauliflower Steaks with Romesco Sauce and Pine Nuts
Savor the rich, nutty flavors of the Mediterranean with this delectable dish of Roasted Cauliflower Steaks, complemented by a vibrant Romesco Sauce and a sprinkle of toasted pine nuts. This dish not only tantalizes the taste buds but also serves as a hearty, plant-based centerpiece for any meal.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Food processor
- Skillet
Ingredients
Cauliflower Steaks
- 2 large heads cauliflower about 2 pounds or 900g each
- 2 tbsp olive oil 30ml
- 1 tsp sea salt 5g
- 1/2 tsp black pepper 2g
Romesco Sauce
- 1 red bell pepper, roasted and peeled about 6 ounces or 170g
- 1/2 cup almond flour 48g
- 2 cloves garlic
- 2 medium tomatoes, roughly chopped about 1 cup or 180g
- 1/4 cup extra virgin olive oil 60ml
- 2 tbsp sherry vinegar 30ml
- 1 tsp smoked paprika 2g
- 1/4 tsp cayenne pepper 1g
- Salt, to taste
Garnish
- 1/4 cup pine nuts, toasted 30g
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove the leaves from the cauliflower and trim the stem, keeping the core intact. Slice each cauliflower head into 4 even steaks, approximately 1 inch thick.
- Arrange the cauliflower steaks on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 25 minutes, flipping halfway through, until golden and tender.
- While the cauliflower roasts, prepare the Romesco Sauce. Combine the roasted red pepper, almond flour, garlic, tomatoes, olive oil, sherry vinegar, smoked paprika, cayenne pepper, and a pinch of salt in a food processor. Blend until smooth, adjusting seasoning if necessary.
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until golden and fragrant. Set aside.
- Once the cauliflower is done, plate each steak with a generous dollop of Romesco Sauce. Sprinkle toasted pine nuts over the top.
- Serve immediately, offering extra sauce on the side.
Notes
For best results, choose large, firm heads of cauliflower so the steaks hold their shape.
The Romesco Sauce can be made in advance and stored in the refrigerator for up to one week.
If you don't have sherry vinegar, a good quality red wine vinegar can be substituted.
For a nut-free version of the Romesco Sauce, use breadcrumbs or sunflower seeds in place of almond flour.