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.
Cook Time 40 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine German
Servings 3
Calories 200 kcal
- 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
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.
Keyword cauliflower, romesco, steak