Are we all in agreement that it’s okay to call a cauliflower steak a steak? I sometimes see comments online and the topic is very controversial. People tend to take it very personally. In any case, let’s agree to call this a Cauliflower Steak with Romesco Sauce, a great dish if you want a hearty vegetarian dinner or just a more interesting side dish.Â
The steaks are pan fried, so they get a chance to caramelize and develop some really lovely flavors. Make sure to cut the cauliflower into thick slices. That way they’ll not only hold their shape better, but they cook down quite a bit, so you’ll end up with a nice thick steak. Press down the steaks as they cook, so most of the surface makes contact with the pan, ensuring a nice sear.
Romesco Sauce
Romesco sauce is a tomato-based Spanish sauce. It was created by fishermen to be eaten with fish, and the fun thing about it is that you can take the base ingredients and play it by ear. At the end of this post, you’ll find the recipe for the sauce, but right below you can see how easily customizable it is. For the first recipe I pretty much eyeballed everything and it came out great. For the second, I wrote down all the measurements, so if you’re not feeling particularly spontaneous, don’t worry, I got you.
I’m posting both because in case you want to be creative, you’re encouraged to just go for it. If you don’t have almonds, use any nuts you have available. If you don’t have parsley, cilantro works great. And when it comes to garlic, you can really go all out and measure with your heart.
This recipe will yield more sauce than you’ll need for the steaks, which is great because they go wonderfully on a lot of different dishes. Fish, obviously, or drizzled over sautéed shrimp. You can add it to sandwiches, pasta, or drizzle it over a bowl.
Romesco is a very bold sauce, just a look at the ingredients and you get the idea. Smoky and tangy, it really livens up any dish, elevating even the most boring bowl of roasted veggies. It’s a great recipe to have on hand.
The sauce will stay fresh for about 5 days in the fridge.
Cauliflower Steak with Romesco Sauce
2
servings20
minutes15
minutes15
minutesIngredients
1 cauliflower
1/4 cup olive oil plus 2 tbsp olive oil, divided
2 tbsp butter
1 medium red pepper
2 tomatoes
4 cloves garlic
1/4 cup almonds, toasted
1/2 jalapeno
1 tbsp plus 1 tsp smoked paprika, divided
1 tbsp apple cider vinegar
1/2 cup parsley
salt and pepper
Directions
Make the romesco sauce: broil the red pepper and tomatoes until charred on all sides.
Remove skins, stems, and seeds. Chop roughly and add to a food processor or blender.
Add the garlic, almonds, jalapeno, parsley, 1 tsp smoked paprika, vinegar, salt, and pepper. Blend into a paste.
Gradually add 1/4 cup olive oil. Blend until smooth. Taste adjust seasoning.
Make the cauliflower steaks: cut the cauliflower into thick steaks. Save the florets for another recipe.
Season the steaks with salt, pepper, and 1 tbsp smoked paprika, covering all sides. Rub with 2 tbsp olive oil.
Heat a non-stick skillet to medium high. Add butter and once hot, add the steaks. Press down to sear and cook until golden brown. Flip and cook the other side, basting occasionally.Â
To serve, place steaks on a serving platter and drizzle with romesco sauce.
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