Creators
Diane Davidson
Description
This recipe features hearty cauliflower steaks roasted to perfection, served with a rich and flavorful Romesco sauce made from fire-roasted tomatoes, almonds, and spices for a delightful vegetarian dish.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Cauliflower | 1 3/5 | large heads, leaves removed but cores intact |
Olive Oil | 2/5 cup | or melted butter |
Salt | 1 1/5 tsp | approximately |
Olive Oil | 4/5 tbsp | |
Fire Roasted Tomatoes | 4/5 cup | 14oz can |
Almonds | 1/5 cup | blanched |
Garlic | 1 3/5 clove | large, sliced |
Roasted Red Peppers | 1/5 cup | jarred, chopped |
Chipotle Chiles | 2/5 | in adobo |
Red Pepper Flakes | 4/5 pinch | dried, hot |
Salt | 2/5 tsp | |
Red Wine Vinegar | 4/5 tbsp | |
Extra Virgin Olive Oil | 4/15 cup |
PREPARATION
For Cauliflower Steaks
- Preheat oven to 450°F (232 °C).
- Place the cauliflower onto a cutting board with the stem side facing upwards; cut vertically into 4 steaks approximately even in thickness. There may be a few florets that don’t make the cut, you can still roast them along with the steaks.
- Place steaks on the prepared baking sheet, with plenty of room between them so they brown rather than steam. Generously sprinkle with salt and drizzle olive oil or melted butter over the steaks.
- Roast in preheated oven for 18-20 minutes, flip, and continue to roast until golden brown and tender, about 15 minutes more.
For Romesco Sauce
- In a food processor, add tomatoes, almonds, garlic, roasted bell peppers, chipotle chile, chile flakes, and salt and pulse until blended but still chunky. Add vinegar, olive oil and pulse a few more times.
- Taste and adjust for flavor.