Cauliflower Steak with Romesco

Name: Cauliflower Steak with Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 2
Ingredients: 1 large head of cauliflower; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup roasted red peppers (jarred or homemade); 1/4 cup almonds, toasted; 2 cloves garlic, minced; 2 tablespoons red wine vinegar; 2 tablespoons olive oil; 1 teaspoon smoked paprika; Salt to taste

Highlighted under: Healthy & Light

I absolutely love when simple ingredients transform into something extraordinary, and that’s exactly what happens with this Cauliflower Steak with Romesco. The way the cauliflower develops a beautiful caramelization when roasted is truly satisfying. Pair that with a robust Romesco sauce, and you have a dish that's both hearty and delicious. It’s perfect for a weeknight dinner or to impress guests at a special gathering. Trust me, once you taste this dish, you'll keep coming back for more!

Created by

Amber Walsh

Last updated on 2026-01-07T10:16:08.972Z

When I first tried making cauliflower steaks, I was amazed at how a vegetable could hold its own as a main course. The key is in the roasting process; it brings out a sweet, nutty flavor while giving it a satisfying texture. I’ve experimented with various spices and found that simplicity works best; just a touch of salt, pepper, and olive oil allows the cauliflower's natural flavor to shine through.

This Romesco sauce is what elevates the dish. It's made from roasted red peppers, almonds, and garlic, creating a perfect balance of smokiness and nuttiness. Blending it to a creamy consistency enhances the overall experience, allowing every bite to be rich and flavorful.

        Why You'll Love This Recipe
        Vibrant colors and flavors that make for a stunning plate.
A healthy and filling alternative to traditional meat dishes.
Easy to prepare, making it perfect for any occasion.

      

Mastering the Cauliflower Steak

The secret to a perfectly roasted cauliflower steak lies in the thickness of your slices. Aim for steaks that are about 1-inch thick; this thickness ensures that they hold together during roasting while developing a tender texture. If you slice them too thin, they may turn mushy and lose their structure, while thicker cuts may take longer to cook than indicated. Using a sharp chef's knife will help you achieve clean cuts, and don’t forget to remove as many leaves as possible to allow for even roasting.

When seasoning your cauliflower, don't skimp on the olive oil. Brushing both sides liberally not only adds flavor but also aids in achieving that desirable caramelization. This process enhances the natural nutty taste of the cauliflower. As it roasts, keep an eye out for a golden-brown color at the edges; this indicates that the natural sugars in the cauliflower are caramelizing beautifully, creating a savory crust that contrasts nicely with its tender insides.

Romesco Sauce Perfection

Romesco sauce is not only delicious but also remarkably versatile. The combination of roasted red peppers and almonds gives it a creamy texture and rich flavor profile. If you're short on time, using jarred roasted red peppers works well, but for an added depth, consider roasting your own. To do this, char whole peppers on a grill or under the broiler until the skin blisters and blackens. Once cooled, peel off the skins for a fresher taste that enhances your sauce’s flavor.

Adjusting the consistency of your Romesco sauce is straightforward. If you find it too thick, simply add a bit of water or additional olive oil until you reach your desired creaminess. For a kick of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce while blending. This sauce stores well in the refrigerator for up to a week, making it a great make-ahead option. You can also freeze it for later use — just make sure to thaw it in the fridge before using.

Ingredients

For the Cauliflower Steak

1 large head of cauliflower
2 tablespoons olive oil
Salt and pepper to taste

For the Romesco Sauce

1 cup roasted red peppers (jarred or homemade)
1/4 cup almonds, toasted
2 cloves garlic, minced
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt to taste

Instructions

Prepare the Cauliflower

Preheat your oven to 425°F (220°C). Remove the leaves from the cauliflower head and slice it into thick steaks, about 1-inch wide. Brush both sides with olive oil and season with salt and pepper.

Roast the Cauliflower Steaks

Place the cauliflower steaks on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender.

Make the Romesco Sauce

While the cauliflower is roasting, combine the roasted red peppers, almonds, garlic, red wine vinegar, olive oil, smoked paprika, and salt in a food processor. Blend until smooth and creamy. Adjust seasoning if necessary.

Serve

Once the cauliflower steaks are prepared, serve them hot drizzled with the Romesco sauce. Enjoy your delicious and healthy meal!

Pro Tips

For extra flavor, consider adding fresh herbs like parsley or cilantro to the Romesco sauce. You can also serve the cauliflower steaks with a squeeze of fresh lemon juice for added brightness.

Serving Suggestions

This Cauliflower Steak with Romesco is a visually stunning dish that can be served with a variety of sides. Consider pairing it with a refreshing arugula salad topped with shaved Parmesan and a light vinaigrette to balance the richness of the Romesco. Alternatively, a side of quinoa or farro can introduce a delightful texture contrast and round out the meal, providing extra protein and fiber. For a more substantial option, serve it atop a bed of creamy polenta or risotto.

Don’t hesitate to top your cauliflower steaks with additional garnishes for added richness. Toasted pine nuts or pepitas can provide crunch, while a dollop of Greek yogurt or a sprinkle of fresh herbs such as parsley or cilantro can elevate the flavor profile further. Your guests will appreciate the thoughtful touch, and it makes for an appealing presentation.

Storage and Leftovers

Leftover cauliflower steaks can be stored in an airtight container in the refrigerator for up to four days. To reheat them, I recommend using an oven set to 350°F (175°C) for about 10-12 minutes, allowing the steaks to regain their crispy edges. Avoid microwaving, as it can make the cauliflower soggy. If you have leftover Romesco sauce, it keeps well in the fridge for about a week, and you can also freeze it for up to three months. Just remember to thaw it in the fridge when you’re ready to use it again.

If you’re looking to scale this recipe for a crowd, simply increase the quantities while ensuring your oven space can accommodate multiple baking sheets. Keep an eye on the roasting time, as the additional moisture from larger batches may require slight adjustments. In my experience, cooking in batches rather than overcrowding the baking sheet provides the best caramelization.

Questions About Recipes

→ Can I use a different nut in the Romesco sauce?

Yes, feel free to substitute walnuts or pine nuts for the almonds to change up the flavor.

→ How do I make this recipe vegan?

This recipe is already vegan! The cauliflower and Romesco sauce are both plant-based.

→ Can I make the Romesco sauce ahead of time?

Absolutely! The sauce can be made a day in advance and stored in the refrigerator. Just give it a quick stir before serving.

→ What can I serve with cauliflower steaks?

These steaks pair wonderfully with a side salad, quinoa, or even some roasted potatoes for a complete meal.