Categories: Eats, Life Style

Cauliflower Steaks with Romesco Sauce

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Today’s recipe is a nod to vegetarian cooking: Cauliflower Steaks with Romesco Sauce. Romesco sauce comes from a city called Tarragona in Catalonia, the northeastern region of Spain next to France. Tarragona is a port city, and Romesco was created specifically to sauce fish dishes.

Romesco is delectable on other roasted vegetables such as eggplant, sweet potatoes, winter squash, broccoli, and green beans. You can also serve it as a dip for a platter of raw veggies. It will enhance chicken or steak,and is wonderful on eggs any way you cook them!

This recipe makes about 2-1/2 cups of Romesco, so you’ll have enough to try many different ways. It will keep in the refrigerator about 3 days. It can also be frozen (much like pesto) for future use. Frozen Romesco should be thawed in the refrigerator and stirred well before use.

Cauliflower Steaks with Romesco Sauce

Adapted from: a recipe from Martha Stewart
Serves: 4


Ingredients for Cauliflower Steaks:

  • 1 large head cauliflower
  • 2 tbs grapeseed oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper

Ingredients for Romesco Sauce:

  • 1 16-oz jar roasted red bell peppers, drained
  • 2 small cloves garlic, minced
  • 1/2 cup unsalted almonds; toasted on a rimmed baking sheet for 10 minutes at 350° F
  • 1 tbs sherry vinegar
  • 2 tbs tomato paste
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/3 cup extra-virgin olive oil
  • 1/2 tsp sea salt


  1. Preheat oven to 425 degrees. Trim the stem from cauliflower and stand head upright on a cutting board. Cut into 4 vertical slices, each 1 to 1 1/2 inches thick. Arrange cauliflower in a single layer on a foil lined, lightly oiled rimmed baking sheet and brush the tops with oil. Season with salt and pepper.
  2. Roast, flipping at the 20-minute mark, until cauliflower is tender and golden brown (about 35 minutes).
  3. Meanwhile, make the Romesco sauce. Add the red peppers, garlic, almonds, vinegar, tomato paste, and smoked paprika, and cayenne to a blender or food processor. Pulse until combined. With machine running, slowly add the oil, processing until combined. Season to taste with salt.
  4. Serve the cauliflower steaks with Romesco sauce and sprinkled with parsley (if desired).




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