Cauliflower Steaks with Romesco Sauce and Lemon Caper Butter

Serves 1
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Directions

  1. 1Cut the cauliflower
  2. 2Cut the cauliflower
  3. 3Cut the cauliflower
  4. 4Preheat your Traeger Grill or oven to 425F.
  5. 5Preheat your Traeger Grill or oven to 425F.
  6. 6Preheat your Traeger Grill or oven to 425F.
  7. 7Add water in a pot and turn on the heat
  8. 8Add water in a pot and turn on the heat
  9. 9Add water in a pot and turn on the heat
  10. 10Add salt
  11. 11Add salt
  12. 12Add salt
  13. 13Cook the cauliflower until the florets are slightly tender, around 7 minutes.
  14. 14Cook the cauliflower until the florets are slightly tender, around 7 minutes.
  15. 15Cook the cauliflower until the florets are slightly tender, around 7 minutes.
  16. 16Chop the red pepper
  17. 17Chop the red pepper
  18. 18Chop the red pepper
  19. 19Chop the onion
  20. 20Chop the onion
  21. 21Chop the onion
  22. 22In a roasting pan, combine the red pepper, onion, garlic, 2 tablespoons olive oil, oregano, smoked paprika, salt and pepper. Toss everything to coat and transfer to your Traeger grill or oven. Roast the vegetables until they’re tender and just starting to char a bit, around 30 minutes.
  23. 23In a roasting pan, combine the red pepper, onion, garlic, 2 tablespoons olive oil, oregano, smoked paprika, salt and pepper. Toss everything to coat and transfer to your Traeger grill or oven. Roast the vegetables until they’re tender and just starting to char a bit, around 30 minutes.
  24. 24In a roasting pan, combine the red pepper, onion, garlic, 2 tablespoons olive oil, oregano, smoked paprika, salt and pepper. Toss everything to coat and transfer to your Traeger grill or oven. Roast the vegetables until they’re tender and just starting to char a bit, around 30 minutes.
  25. 25Add almonds to a dry skillet and toast the almonds, stirring occasionally, until they’re warmed through and fragrant, around 8 minutes.
  26. 26Add almonds to a dry skillet and toast the almonds, stirring occasionally, until they’re warmed through and fragrant, around 8 minutes.
  27. 27Add almonds to a dry skillet and toast the almonds, stirring occasionally, until they’re warmed through and fragrant, around 8 minutes.
  28. 28Transfer the roasted vegetables to a high-speed blender. Add the almonds and vinegar and blend until just combined.
  29. 29Transfer the roasted vegetables to a high-speed blender. Add the almonds and vinegar and blend until just combined.
  30. 30Transfer the roasted vegetables to a high-speed blender. Add the almonds and vinegar and blend until just combined.
  31. 31With the blender running on a medium-high speed, slowly pour in 2 tablespoons of olive oil until fully emulsified and the sauce can coat the back of a spoon. If the sauce is too thick, add 1 or 2 tablespoons of water and blend to combine. If the sauce is too thin, add more almonds.
  32. 32With the blender running on a medium-high speed, slowly pour in 2 tablespoons of olive oil until fully emulsified and the sauce can coat the back of a spoon. If the sauce is too thick, add 1 or 2 tablespoons of water and blend to combine. If the sauce is too thin, add more almonds.
  33. 33With the blender running on a medium-high speed, slowly pour in 2 tablespoons of olive oil until fully emulsified and the sauce can coat the back of a spoon. If the sauce is too thick, add 1 or 2 tablespoons of water and blend to combine. If the sauce is too thin, add more almonds.
  34. 34Taste the Romesco sauce for seasoning and adjust with salt, pepper or vinegar as desired.
  35. 35Taste the Romesco sauce for seasoning and adjust with salt, pepper or vinegar as desired.
  36. 36Taste the Romesco sauce for seasoning and adjust with salt, pepper or vinegar as desired.
  37. 37Transfer the cauliflower, stem side-down, to a wire rack set over a tray and let it dry at least 15 minutes before slicing it into four equal-sized wedges.
  38. 38Transfer the cauliflower, stem side-down, to a wire rack set over a tray and let it dry at least 15 minutes before slicing it into four equal-sized wedges.
  39. 39Transfer the cauliflower, stem side-down, to a wire rack set over a tray and let it dry at least 15 minutes before slicing it into four equal-sized wedges.
  40. 40Preheat a large skillet over medium-high heat. Add the olive oil and heat until shimmering.
  41. 41Preheat a large skillet over medium-high heat. Add the olive oil and heat until shimmering.
  42. 42Preheat a large skillet over medium-high heat. Add the olive oil and heat until shimmering.
  43. 43Carefully add the cauliflower wedges, cut side-down, and cook, undisturbed, until deeply browned, around 6 minutes. Flip each cauliflower wedge and cook the other cut-side until deeply browned, around 6 more minutes. If the pan dries out, add more olive oil as needed. Transfer the browned cauliflower to a plate, cover with foil to keep warm and set aside.
  44. 44Carefully add the cauliflower wedges, cut side-down, and cook, undisturbed, until deeply browned, around 6 minutes. Flip each cauliflower wedge and cook the other cut-side until deeply browned, around 6 more minutes. If the pan dries out, add more olive oil as needed. Transfer the browned cauliflower to a plate, cover with foil to keep warm and set aside.
  45. 45Carefully add the cauliflower wedges, cut side-down, and cook, undisturbed, until deeply browned, around 6 minutes. Flip each cauliflower wedge and cook the other cut-side until deeply browned, around 6 more minutes. If the pan dries out, add more olive oil as needed. Transfer the browned cauliflower to a plate, cover with foil to keep warm and set aside.
  46. 46Return the pan to a medium heat. Add the butter and heat until melted.
  47. 47Return the pan to a medium heat. Add the butter and heat until melted.
  48. 48Return the pan to a medium heat. Add the butter and heat until melted.
  49. 49Add the capers, parsley and lemon juice and cook, stirring, until the capers have warmed through, around 2 minutes.
  50. 50Add the capers, parsley and lemon juice and cook, stirring, until the capers have warmed through, around 2 minutes.
  51. 51Add the capers, parsley and lemon juice and cook, stirring, until the capers have warmed through, around 2 minutes.
  52. 52Spread 1 cup of the Romesco sauce onto a serving platter. Arrange the cauliflower wedges, browned sides-up, and spoon the Lemon Caper Butter overtop.
  53. 53Spread 1 cup of the Romesco sauce onto a serving platter. Arrange the cauliflower wedges, browned sides-up, and spoon the Lemon Caper Butter overtop.
  54. 54Spread 1 cup of the Romesco sauce onto a serving platter. Arrange the cauliflower wedges, browned sides-up, and spoon the Lemon Caper Butter overtop.

Ingredients

  • 2 red bell peppers, roughly chopped and seeds removed
  • 2 red bell peppers, roughly chopped and seeds removed
  • 2 red bell peppers, roughly chopped and seeds removed
  • 1 red onion, roughly chopped
  • 1 red onion, roughly chopped
  • 1 red onion, roughly chopped
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 tablespoons extra-virgin olive oil
  • 4 tablespoons extra-virgin olive oil
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon dry oregano
  • 1 teaspoon dry oregano
  • 1 teaspoon dry oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon freshly-cracked black pepper
  • 0.25 teaspoon freshly-cracked black pepper
  • 0.25 teaspoon freshly-cracked black pepper
  • 0.25 cup raw, unsalted almonds
  • 0.25 cup raw, unsalted almonds
  • 0.25 cup raw, unsalted almonds
  • 2 tablespoons sherry vinegar, substitute red wine vinegar
  • 2 tablespoons sherry vinegar, substitute red wine vinegar
  • 2 tablespoons sherry vinegar, substitute red wine vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 1 head cauliflower, bottom core trimmed
  • 1 head cauliflower, bottom core trimmed
  • 1 head cauliflower, bottom core trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 tablespoons capers packed in brine
  • 2 tablespoons capers packed in brine
  • 2 tablespoons capers packed in brine
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lemon juice

Equipment

knifeTraeger Grillovenroasting panhigh-speed blendersealable jarlarge potwire racktraylarge skilletplatefoil

Tips

  • adjust Romesco sauce seasoning with salt, pepper or vinegar as desired.
  • leftover Romesco can be refrigerated for up to 5 days
  • dry cauliflower on a wire rack set over a tray at least 15 minutes before slicing it into four equal-sized wedges.
  • if pan dries out add more olive oil