Dinner

Cauliflower Steaks With Romesco Sauce

This recipe is basically the vegetarian equivalent of ordering a ribeye at a fancy steakhouse, except you won’t need to take out a second mortgage to afford it.

Thick slabs of golden cauliflower develop the most incredible caramelized edges while staying tender inside, creating a satisfying “meaty” texture that’ll surprise even the most dedicated carnivores.

The real star here is that silky romesco sauce – a Spanish masterpiece that transforms simple roasted red peppers and almonds into liquid gold that makes everything taste like it came from a Mediterranean villa.

What makes this dish absolutely genius is how the garlic-infused olive oil gets spooned over the cauliflower halfway through roasting, creating these crispy, aromatic bits that’ll have your kitchen smelling like heaven.

The fresh parsley dressing adds a bright, herbaceous finish that cuts through the richness and makes each bite feel clean and vibrant instead of heavy.

This is the kind of recipe that makes people ask “Wait, this is just vegetables?” while secretly going back for thirds when they think nobody’s looking.

Ingredients

For the Cauliflower Steaks

1 large cauliflower head
Extra virgin olive oil for drizzling
Salt and freshly ground black pepper
1 garlic clove, peeled and thinly sliced

For the Romesco Sauce

180 g roasted red peppers from a jar, rinsed and drained
35 g blanched almonds
1 tablespoon tomato purée
1 /2 lemon, juice only
Salt and pepper to taste

For the Parsley Dressing

1 large handful fresh parsley, finely chopped
1 /4 red onion, finely chopped
1 /2 lemon, juice only
Extra virgin olive oil
Salt and pepper to taste

For Serving

Crusty bread (optional)

Instructions

Prepare the Cauliflower

1 Preheat your oven to 180°C fan (200°C conventional) or 400°F. Remove all the leaves from the cauliflower head and slice it down the middle vertically. From each half, carefully slice a 2cm (0.8-inch) thick steak from the center, ensuring you get a nice flat piece that will sit stable on the baking tray. Save any leftover cauliflower florets for roasting as a side dish or soup.
2 Transfer the cauliflower steaks to a large baking tray lined with parchment paper. Drizzle both sides generously with extra virgin olive oil, then season with salt and freshly ground black pepper. Place in the preheated oven for 15 minutes.

Prepare the Garlic Oil and Continue Roasting

3 While the cauliflower is baking, combine the thinly sliced garlic with a small drizzle of olive oil in a bowl. After the initial 15 minutes of baking, remove the cauliflower from the oven and carefully flip each steak using a large spatula. Spoon the garlic and oil mixture evenly over the top of both steaks, ensuring the garlic slices are distributed across the surface.
4 Return the cauliflower to the oven for another 15 minutes, or until the steaks are golden brown on the edges and tender when pierced with a fork. The garlic should be fragrant and lightly golden, not burnt.

Make the Romesco Sauce

5 Meanwhile, add the roasted red peppers, blanched almonds, tomato purée, lemon juice, and small pinches of salt and pepper to a high-powered blender or food processor. Blend until completely smooth and silky, about 2-3 minutes. The sauce should have a creamy, pourable consistency. Taste and adjust seasoning as needed, then set aside.

Prepare the Parsley Dressing

6 In a medium bowl, combine the finely chopped parsley and red onion with the remaining lemon juice and small pinches of salt and pepper. Gradually whisk in enough extra virgin olive oil until the dressing runs smoothly off a spoon – you’ll need approximately 2-3 tablespoons. The consistency should be pourable but not too thin.

Serve

7 To plate, spoon a generous amount of romesco sauce onto each serving plate, creating a bed for the cauliflower. Place the roasted cauliflower steaks on top of the sauce, then drizzle the parsley dressing over and around each steak. Serve immediately with crusty bread on the side for scooping up every last bit of that incredible sauce.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results):

Sharp chef’s knife – Critical for cutting clean, even cauliflower steaks without crumbling the florets
Large baking tray – Needs to accommodate both steaks with space for air circulation
High-powered blender or food processor – Essential for achieving that silky-smooth romesco texture
Parchment paper – Prevents sticking and makes cleanup effortless

Helpful Upgrades:

Digital kitchen scale – For precise measurements of almonds and peppers, ensuring consistent sauce texture
Microplane grater – Perfect for creating ultra-fine garlic slices that cook evenly
Silicone spatula – Ideal for flipping delicate cauliflower steaks without breaking them
Instant-read thermometer – Check that cauliflower reaches optimal tenderness at internal temperature of 200°F (93°C)

Nice-to-Have Options:

Cast iron skillet – Can substitute for baking tray and go from stovetop to oven for extra browning
Immersion blender – Alternative to regular blender for making romesco directly in a bowl
Mandoline slicer – Creates perfectly uniform garlic slices for even cooking and presentation

Remember, these tools enhance your cooking experience but aren’t mandatory – you can absolutely create this stunning dish with basic kitchen equipment!

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

This recipe is naturally gluten-free as written
Simply omit the crusty bread or serve with gluten-free bread alternatives
Ensure your jarred roasted peppers don’t contain wheat-based thickeners

Dairy-Free Modifications:

Recipe is already completely dairy-free
Perfect for plant-based diets without any modifications needed
The romesco sauce gets its creaminess from almonds, not dairy

Vegan Modifications:

This recipe is already 100% vegan
No animal products required for this Mediterranean-inspired dish
All richness comes from olive oil and nuts

Low-Carb/Keto Version:

Recipe is naturally low in carbs at approximately 8-10g net carbs per serving
Skip the optional bread to keep carb count minimal
Add extra olive oil to increase healthy fat content for keto macros

Flavor Variations:

Spicy Romesco: Add 1-2 dried chilies or 1/4 teaspoon smoked paprika to the sauce
Herb-Crusted: Mix chopped fresh thyme and rosemary with the garlic oil
Nutty Variations: Substitute hazelnuts or walnuts for almonds in the romesco
Citrus Twist: Add orange zest to the parsley dressing for brightness

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This recipe delivers approximately 280-320 calories per serving, with the majority coming from heart-healthy monounsaturated fats from olive oil and almonds. Each serving provides about 8g plant-based protein, 12g fiber, and 18g healthy fats. The dish is naturally rich in vitamin C from the cauliflower and red peppers, providing over 100% of your daily needs.

Health Benefits of Main Ingredients:
Cauliflower is a nutritional powerhouse, packed with vitamin K for bone health, folate for cellular function, and choline for brain health. The cruciferous vegetable also contains powerful antioxidants like sulforaphane, which has anti-inflammatory properties. Roasted red peppers contribute vitamin A for eye health and lycopene, a potent antioxidant. Almonds provide vitamin E, magnesium for muscle function, and healthy fats that support heart health.

Dietary Considerations:
This recipe is naturally gluten-free, dairy-free, and vegan, making it suitable for most dietary restrictions. The only allergen present is tree nuts (almonds). The high fiber content supports digestive health, while the combination of healthy fats and complex carbohydrates provides sustained energy. The anti-inflammatory compounds from multiple vegetables make this an excellent choice for those following an anti-inflammatory eating pattern.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Roasted red peppers → Fresh red bell peppers (roast at 425°F for 25-30 minutes until charred)
Blanched almonds → Raw almonds (soak for 2 hours then peel), or hazelnuts, pine nuts
Fresh parsley → Fresh cilantro, basil, or mixed herbs
Red onion → Shallots (use 2 small shallots) or white onion

Budget-Friendly Swaps:

Jarred roasted peppers → Roast your own bell peppers when they’re on sale
Blanched almonds → Raw almonds (blanch yourself by boiling 2 minutes, then peeling)
Extra virgin olive oil → Regular olive oil for cooking (save EVOO for finishing)

Pantry Emergency Substitutions:

Tomato purée → 1 tablespoon tomato paste mixed with 1 teaspoon water
Fresh lemon juice → 2 tablespoons white wine vinegar or apple cider vinegar
Fresh garlic → 1/4 teaspoon garlic powder mixed with oil

Pro Tips for Substitutions:

Store leftover romesco sauce in the refrigerator for up to 1 week – it’s incredible on grilled vegetables, fish, or as a sandwich spread
When substituting nuts, toast them lightly first to enhance flavor and ensure smooth blending

Make It Diabetes-Friendly

Carb Content Analysis:

Total carbs per serving: Approximately 12-15g
Net carbs per serving: 8-10g (after fiber)
Fiber content: 4-5g per serving helps slow sugar absorption

Portion & Timing Tips:

Recommended serving size: One cauliflower steak with 2-3 tablespoons romesco sauce
Pair with protein: Add 4-6oz grilled chicken, fish, or tofu to create a complete, balanced meal
Healthy fat content: The 18g healthy fats from olive oil and almonds help stabilize blood sugar
Meal timing: Best served as lunch or dinner when paired with lean protein

Blood Sugar Benefits:

High fiber content slows carbohydrate absorption and prevents blood sugar spikes
Chromium in cauliflower may help improve insulin sensitivity
Magnesium from almonds supports healthy glucose metabolism
Anti-inflammatory compounds may help improve insulin function over time

Complete Meal Suggestions:

Serve with grilled salmon and a small mixed green salad for a perfectly balanced plate
Add roasted chickpeas for plant-based protein without significantly increasing carbs

Perfect Pairing Suggestions

Beverage Pairings:
A crisp Spanish Albariño or Verdejo complements the romesco sauce beautifully, while their mineral notes enhance the roasted cauliflower’s nuttiness. For red wine lovers, try a Garnacha or Tempranillo – their earthy undertones match the dish’s Mediterranean character. Non-alcoholic options include sparkling water with lemon or herbal tea blends with rosemary and thyme.

Side Dish Recommendations:
Serve alongside warm quinoa pilaf with herbs to add protein and make it a complete meal. Roasted chickpeas with smoked paprika provide satisfying crunch and additional plant-based protein. A simple arugula salad with lemon vinaigrette cuts through the richness while adding peppery freshness. Grilled asparagus or roasted Brussels sprouts continue the vegetable theme with complementary flavors.

Complete Meal Ideas:
Start with Marcona almonds and olives as an appetizer to preview the Spanish flavors. Follow the cauliflower steaks with grilled fish like sea bass or halibut, which won’t compete with the bold romesco. End with fresh fruit and Manchego cheese for an authentic Mediterranean finish.

Occasion Suggestions:
Perfect for elegant weeknight dinners when you want something special but achievable. Ideal for vegetarian dinner parties or Meatless Monday celebrations. The presentation is stunning enough for holiday entertaining, especially as part of a Spanish-themed menu or Mediterranean feast.

Pro Tips and Troubleshooting

Professional Techniques:
Score the bottom of cauliflower steaks lightly with a knife to ensure even cooking throughout the thick stems. When making romesco, add ingredients to the blender in order of hardness – almonds first, then peppers, then liquids – for the smoothest texture. Rest the finished dish for 2-3 minutes before serving to let the flavors meld and the sauces settle.

Common Mistake Prevention:
Don’t cut cauliflower steaks too thin or they’ll fall apart during roasting – 2cm thickness is crucial for structural integrity. Avoid overcrowding the baking tray, which creates steam instead of the desired caramelization. Never skip rinsing jarred roasted peppers, as the packing liquid can make romesco sauce too salty or acidic.

Storage and Reheating:
Store leftover cauliflower steaks covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispiness – avoid microwaving which makes them soggy. Romesco sauce keeps for 1 week refrigerated and actually improves in flavor. The parsley dressing is best made fresh but can be stored for 2 days.

Make-Ahead Strategies:
Prepare romesco sauce up to 3 days ahead – the flavors develop beautifully. Cut cauliflower steaks morning of serving and store covered to prevent oxidation. The parsley dressing can be prepped 2 hours ahead but add oil just before serving to maintain bright color.

Recipe Scaling:
This recipe doubles perfectly for entertaining – use two large baking trays and rotate their positions halfway through cooking for even browning. For larger crowds, consider cutting smaller 1.5cm steaks from multiple cauliflower heads rather than making giant portions.

Who knew that slicing up a humble cauliflower could create something this restaurant-worthy? This dish proves that vegetarian cooking doesn’t mean sacrificing flavor, satisfaction, or visual appeal – it just means getting creative with vegetables and letting their natural beauty shine through expert technique and bold Mediterranean flavors.