Cauliflower Steaks with Romesco Sauce
For this version, we simply roast them in olive oil, salt and pepper, along with sliced garlic – before serving on a tangy romesco sauce and topping with a parsley dressing
Ingredients
Directions
- 1
Preheat the oven to 180°C fan / 400°F.
- 2
Remove the leaves from the cauliflower and slice the head down the middle.
- 3
Slice a 2cm (0.8”) thick steak from each half of the head so you’re left with two cauliflower steaks.
- 4
Transfer the steaks to a baking tray.
- 5
Drizzle both sides with olive oil and season with salt and pepper, then bake for 15 minutes.
- 6
Combine the sliced garlic and a small drizzle of olive oil in a bowl.
- 7
Remove the cauliflower from the oven, flip over the steaks, then spoon the garlic and oil over the top of the cauliflower steaks.
- 8
Return the cauliflower to the oven for another 15 minutes or until tender.
- 9
Add the roasted red peppers, blanched almonds, tomato puree, juice from half of the lemon and small pinches of salt and pepper to a fast-powered blender.
- 10
Blend until silky smooth, then set aside.
- 11
Add the parsley and red onion to a bowl, along with the juice from the remaining half of lemon and small pinches of salt and pepper.
- 12
Mix, then stir in enough olive oil until the dressing runs smoothly off a spoon, then set aside.
- 13
To serve, spoon the romesco sauce on plates, then top with the cauliflower steaks and drizzle over the parsley dressing.
- 14
We also love to scoop up the sauce with crusty bread! Enjoy.
Notes
Big love, Roxy + Ben
