Cauliflower Steak with Romesco

Name: Cauliflower Steak with Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2.0
Ingredients: 1 large head of cauliflower; 2 tablespoons olive oil; Salt and pepper to taste; 1 red bell pepper, roasted; 1/2 cup blanched almonds; 2 cloves garlic; 1 teaspoon smoked paprika; 1 tablespoon red wine vinegar; Salt to taste

Highlighted under: Healthy & Light

I absolutely love making Cauliflower Steak with Romesco for dinner. The hearty texture of the cauliflower combined with the rich, nutty flavors of the romesco sauce creates a beautiful dish that is both satisfying and healthy. It’s perfect for weekdays when I'm craving something a bit special or for impressing guests at dinner parties. Plus, it's a fantastic way to showcase how versatile vegetables can be. I can’t wait for you to try this recipe and fall in love with the flavors!

Created by

Rosie Mitchell

Last updated on 2026-01-07T11:13:11.685Z

During one of my cooking experiments, I decided to play with cauliflower in a way that highlights its texture. The idea of roasting thick slices of cauliflower came to me one evening, and as I paired it with a homemade romesco sauce, I was pleasantly surprised by the depth of flavor it added. The roasted nuts and smoked paprika in the sauce really elevate the marriage of ingredients, making it a dish that’s both unique and comforting.

I found that the key to achieving the perfect cauliflower steak is to cut the cauliflower into thick slices, about an inch each. This helps them hold together during roasting and gives you that satisfying, meaty bite. Don't forget to drizzle the romesco sauce just before serving for a burst of flavor – it truly ties everything together!

        Why You'll Love This Recipe
        Hearty and satisfying plant-based option
Nutty and smoky flavor from the romesco sauce
Beautiful presentation ideal for any occasion

      

Understanding Cauliflower Steaks

When preparing cauliflower steaks, the key to achieving perfect texture lies in the slicing technique. Aim for even cuts, approximately one inch thick, to ensure they roast evenly. Uneven slices may lead to some pieces being undercooked while others become overly soft. I recommend using a sharp chef's knife and a steady hand for uniformity, which helps the steaks hold their shape during cooking.

The roasting process is crucial for developing flavor. As the cauliflower cooks, it caramelizes, creating depth with subtle sweetness and a hint of nuttiness. Keep a close eye on the steaks, particularly towards the end of the cooking time, to prevent them from burning. They should have a golden-brown exterior and be tender when pierced with a fork, which usually takes around 25-30 minutes in a hot oven.

Making the Romesco Sauce

Romesco sauce is a standout element of this recipe, offering a rich, smoky flavor that perfectly complements the roasted cauliflower. Using roasted red bell peppers is essential, as their sweetness enhances the sauce. If you want to save time, you can use store-bought roasted peppers or roast your own by charring them directly over an open flame or under the broiler until the skins blister and blacken.

The choice of nuts in the romesco recipe is flexible. While blanched almonds are traditional, you could substitute them with hazelnuts or walnuts for a different flavor profile. Toasting the nuts lightly before blending can further elevate the sauce’s nuttiness and complexity. Just be careful not to over-toast them, as burnt nuts can impart a bitter taste.

Ingredients

Gather these fresh ingredients to create this amazing dish!

For the Cauliflower Steak

1 large head of cauliflower
2 tablespoons olive oil
Salt and pepper to taste

For the Romesco Sauce

1 red bell pepper, roasted
1/2 cup blanched almonds
2 cloves garlic
1 teaspoon smoked paprika
1 tablespoon red wine vinegar
Salt to taste

Once you have everything ready, you're on your way to a delicious meal!

Instructions

Follow these simple steps to create the perfect meal.

Prepare the Cauliflower

Preheat your oven to 425°F (220°C). Remove the leaves from the cauliflower and slice it into thick steaks, approximately one inch wide. Brush both sides of each steak with olive oil and season with salt and pepper.

Roast the Cauliflower

Lay the cauliflower steaks on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until the cauliflower is golden and tender.

Make the Romesco Sauce

In a blender, combine the roasted red bell pepper, blanched almonds, garlic, smoked paprika, red wine vinegar, and salt. Blend until smooth, adjusting the consistency with water if necessary. Taste and adjust seasoning as needed.

Serve

Once the cauliflower steaks are done, plate them generously topped with the romesco sauce. Enjoy while hot!

Enjoy your delicious dish!

Pro Tips

For an extra crunch, try toasting the almonds before adding them to the sauce. You can also add a splash of lemon juice to brighten the flavors of the romesco sauce.

Storing and Reheating

If you have leftover cauliflower steaks or romesco sauce, store them in airtight containers in the refrigerator for up to three days. When reheating, consider using the oven again to maintain the texture of the cauliflower. Simply place the steaks on a baking sheet and warm at 350°F (175°C) for about 10-15 minutes, until heated through but not dried out.

The romesco sauce can also be refrigerated, and it often tastes even better the next day as the flavors meld. If it thickens in the fridge, just stir in a little bit of water before serving to bring back the desired consistency. You can also use leftover sauce as a dip for veggies or spread on sandwiches to add a flavorful kick.

Serving Suggestions and Variations

To create a complete meal, consider serving the cauliflower steaks with a side of quinoa or brown rice, which will complement the dish's earthy flavors. You can also add a fresh salad to bring some crunch and acidity, balancing the richness of the romesco sauce. Experimenting with garnishes, like chopped fresh herbs or a squeeze of lemon juice, can elevate your presentation and add freshness.

For those looking to add protein, grilled chicken or chickpeas can be served alongside the steaks. You can even cube the roasted cauliflower and mix it into a hearty grain salad with feta or olives for a Mediterranean twist. Don't hesitate to get creative with this dish, as it's versatile enough to accommodate various dietary preferences!

Questions About Recipes

→ Can I make the romesco sauce ahead of time?

Absolutely! You can store the romesco sauce in an airtight container in the fridge for up to a week.

→ What can I serve with cauliflower steak?

This dish pairs wonderfully with a crisp salad, roasted potatoes, or even quinoa for a complete meal.

→ Is this dish vegan?

Yes, both the cauliflower steak and the romesco sauce are vegan-friendly!

→ Can I use other vegetables?

Definitely! While cauliflower steaks are fantastic, you can also use thick slices of eggplant or zucchini.