Cauliflower Steaks with Romesco Sauce

47 mins
Serves 2
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Directions

  1. 1Preheat oven to 180°C fan / 400°F. Remove leaves from cauliflower and slice the head in half. Slice a 2cm thick steak from each half, saving leftovers for another recipe.
  2. 2Preheat oven to 180°C fan / 400°F. Remove leaves from cauliflower and slice the head in half. Slice a 2cm thick steak from each half, saving leftovers for another recipe.
  3. 3Preheat oven to 180°C fan / 400°F. Remove leaves from cauliflower and slice the head in half. Slice a 2cm thick steak from each half, saving leftovers for another recipe.
  4. 4Transfer steaks to a baking tray. Drizzle both sides with olive oil and season with salt and pepper. Bake for 15 minutes.
  5. 5Transfer steaks to a baking tray. Drizzle both sides with olive oil and season with salt and pepper. Bake for 15 minutes.
  6. 6Transfer steaks to a baking tray. Drizzle both sides with olive oil and season with salt and pepper. Bake for 15 minutes.
  7. 7Combine sliced garlic and a small drizzle of olive oil in a bowl. Remove cauliflower from oven, flip steaks, and spoon garlic and oil over the top.
  8. 8Combine sliced garlic and a small drizzle of olive oil in a bowl. Remove cauliflower from oven, flip steaks, and spoon garlic and oil over the top.
  9. 9Combine sliced garlic and a small drizzle of olive oil in a bowl. Remove cauliflower from oven, flip steaks, and spoon garlic and oil over the top.
  10. 10Return cauliflower to the oven for another 15 minutes, or until tender.
  11. 11Return cauliflower to the oven for another 15 minutes, or until tender.
  12. 12Return cauliflower to the oven for another 15 minutes, or until tender.
  13. 13Meanwhile, add roasted red peppers, almonds, tomato purée, lemon juice, salt, and pepper to a blender. Blend until smooth.
  14. 14Meanwhile, add roasted red peppers, almonds, tomato purée, lemon juice, salt, and pepper to a blender. Blend until smooth.
  15. 15Meanwhile, add roasted red peppers, almonds, tomato purée, lemon juice, salt, and pepper to a blender. Blend until smooth.
  16. 16Add parsley and red onion to a bowl with remaining lemon juice, salt, pepper, and enough olive oil to create a smooth dressing.
  17. 17Add parsley and red onion to a bowl with remaining lemon juice, salt, pepper, and enough olive oil to create a smooth dressing.
  18. 18Add parsley and red onion to a bowl with remaining lemon juice, salt, pepper, and enough olive oil to create a smooth dressing.
  19. 19Spoon romesco sauce onto plates, top with cauliflower steaks, and drizzle with parsley dressing. Serve with crusty bread (optional).
  20. 20Spoon romesco sauce onto plates, top with cauliflower steaks, and drizzle with parsley dressing. Serve with crusty bread (optional).
  21. 21Spoon romesco sauce onto plates, top with cauliflower steaks, and drizzle with parsley dressing. Serve with crusty bread (optional).

Ingredients

  • 1 large cauliflower
  • 1 large cauliflower
  • 1 large cauliflower
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 garlic clove, peeled and thinly sliced
  • 1 garlic clove, peeled and thinly sliced
  • 1 garlic clove, peeled and thinly sliced
  • 180 g roasted red peppers from a jar, rinsed
  • 180 g roasted red peppers from a jar, rinsed
  • 180 g roasted red peppers from a jar, rinsed
  • 35 g blanched almonds
  • 35 g blanched almonds
  • 35 g blanched almonds
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 0.5 lemon, juice only
  • 0.5 lemon, juice only
  • 0.5 lemon, juice only
  • 1 large handful fresh parsley, finely chopped
  • 1 large handful fresh parsley, finely chopped
  • 1 large handful fresh parsley, finely chopped
  • 0.25 red onion, finely chopped
  • 0.25 red onion, finely chopped
  • 0.25 red onion, finely chopped
  • 1 crusty bread
  • 1 crusty bread
  • 1 crusty bread

Equipment

ovenbaking trayknifeblenderbowl
Cauliflower Steaks with Romesco Sauce | Clip Recipe