Vegetarian Mains
Roasted Cauliflower Steaks with Romesco
Cutting through the cauliflower's core, not around it, is what keeps thick slices intact as steaks instead of the florets crumbling apart into the pan.
Ingredients
- 2 large heads cauliflower
- 3 tbsp olive oil
- 1 roasted red bell pepper
- 1/4 cup almonds, toasted
- 1 clove garlic
- 1 tbsp red wine vinegar
- 2 tbsp olive oil (for romesco)
- salt and pepper to taste
Method
- 1
Trim the outer leaves of the cauliflower but keep the core intact, then slice each head into 3-4 thick 'steaks' straight down through the core — cutting through the core like this is the only thing holding each slice together as one solid steak; cut around it instead and the florets crumble apart loose in the pan.
- 2
Brush the cauliflower steaks with olive oil and season with salt and pepper.
- 3
Roast at 425°F for 25-30 minutes, flipping halfway, until deeply golden and tender.
- 4
Blend roasted red pepper, toasted almonds, garlic, red wine vinegar, and olive oil for the romesco sauce until mostly smooth.
- 5
Spoon the romesco generously over the roasted cauliflower steaks before serving.