# Cauliflower Steaks with Romesco Sauce and Lemon Caper Butter

Cauliflower Steaks with Romesco Sauce and Lemon Caper Butter transform a humble vegetable into a symphony of flavors, colors and textures in every bite.

- Cuisine: Spanish
- Category: Drink
- Language: en

## Ingredients

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

## Instructions

1. Cut the cauliflower
2. Preheat your Traeger Grill or oven to 425F.
3. Add water in a pot and turn on the heat
4. Add salt
5. Cook the cauliflower until the florets are slightly tender, around 7 minutes.
6. Chop the red pepper
7. Chop the onion
8. In 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.
9. Add almonds to a dry skillet and toast the almonds, stirring occasionally, until they’re warmed through and fragrant, around 8 minutes.
10. Transfer the roasted vegetables to a high-speed blender. Add the almonds and vinegar and blend until just combined.
11. With 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.
12. Taste the Romesco sauce for seasoning and adjust with salt, pepper or vinegar as desired.
13. Transfer 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.
14. Preheat a large skillet over medium-high heat. Add the olive oil and heat until shimmering.
15. Carefully 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.
16. Return the pan to a medium heat. Add the butter and heat until melted.
17. Add the capers, parsley and lemon juice and cook, stirring, until the capers have warmed through, around 2 minutes.
18. Spread 1 cup of the Romesco sauce onto a serving platter. Arrange the cauliflower wedges, browned sides-up, and spoon the Lemon Caper Butter overtop.

## Equipment

- knife
- Traeger Grill
- oven
- roasting pan
- high-speed blender
- sealable jar
- large pot
- wire rack
- tray
- large skillet
- plate
- foil

## 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

## Source

- Original video: https://www.facebook.com/share/r/1G9zgRpUQK/
- Recipe page: https://www.cliprecipe.com/recipe/759acaa4-73fa-41c2-9122-885ffc740c67
- Extracted: 2025-06-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt