This elegant dish transforms cauliflower into a hearty "steak," served with a rich and flavorful Romesco sauce. Perfect as a dinner party centerpiece or a special meal at home, this dish offers a gourmet twist on plant-based dining with its vibrant presentation and delicious flavors.
Ingredients
- 1 large head cauliflower
- 1/4 cup almonds toasted
- 1 roasted red pepper
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the cauliflower into 1-inch thick steaks, keeping the core intact to hold the slices together.
- Brush both sides of the cauliflower steaks with olive oil and season with salt and pepper.
- Place the cauliflower steaks on a baking sheet and roast in the oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
- While the cauliflower is roasting, prepare the Romesco sauce. In a food processor, combine the toasted almonds, roasted red pepper, garlic, olive oil, sherry vinegar, salt, and pepper. Blend until smooth.
- Once the cauliflower is done, serve it with the Romesco sauce drizzled on top and garnish with fresh parsley.
Add a Comment