Cauliflower Steak with Romesco

Name: Cauliflower Steak with Romesco
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 large head of cauliflower; 2 tablespoons olive oil; Salt and pepper, to taste; 1 teaspoon smoked paprika; 1 red bell pepper, roasted; 1/2 cup almonds, toasted; 2 cloves garlic, roasted; 2 tablespoons red wine vinegar; 1 teaspoon smoked paprika; Salt and pepper, to taste; 1/4 cup olive oil

Highlighted under: Healthy & Light

I love experimenting with vegetables, and making cauliflower steak has become one of my favorite culinary adventures. The heartiness of the cauliflower creates a perfect canvas for flavors, and paired with a roasted Romesco sauce, it truly shines. I typically serve this dish as a main course during family dinners, and it never fails to impress. The charred edges of the cauliflower give it depth, while the Romesco brings a smoky, nutty essence that harmonizes beautifully with its texture.

Created by

Aubrey Whitman

Last updated on 2026-01-10T01:07:12.140Z

When I first tried making cauliflower steak, I was pleasantly surprised by how versatile and fulfilling it can be. By cutting the cauliflower into thick slices, I found that it held up beautifully on the grill, giving it a wonderful char and enhancing its natural flavors. The trick is to keep the timing right; you want the outside to become crispy while ensuring the inside remains tender and moist. I also discovered that letting the cauliflower soak in a marinade before cooking boosts its flavor significantly.

Another key element is the Romesco sauce. After perfecting the recipe over time, I’ve learned that toasting the nuts really brings out their oiliness, creating a richer taste when blended. I love drizzling the sauce on top just before serving; the vibrant red color and nutty aroma offer a beautiful contrast to the pale cauliflower. This dish has truly changed the way I view vegetables!

        Why You'll Love This Recipe
        A unique and delicious way to enjoy cauliflower
Romesco adds a vibrant flavor profile that elevates the dish
Great plant-based option for both vegetarians and meat-lovers

      

Choosing the Best Cauliflower

When selecting a cauliflower for this recipe, look for a head that is firm, with tightly packed florets and no brown spots or soft areas. The color should be a bright white or cream. A large head weighing around 2 to 3 pounds is ideal for cutting thick steaks. If possible, choose organic cauliflower for the best flavor and to avoid pesticide residues.

The freshness of the cauliflower not only impacts taste but also texture. Older cauliflower may have a more bitter flavor and can become mushy when grilled. If you can’t find a large head, you can also use smaller ones; just adjust the thickness of your steaks to about 1 inch. This thickness ensures a nice char on the outside while keeping the inside tender.

Perfecting Your Romesco Sauce

Romesco sauce is unique because it combines multiple flavor profiles—smoky, nutty, and tangy—all working together. For the best results, roast the red bell pepper until the skin is charred and blistered, which enhances the sweetness and adds depth. If you're short on time, store-bought roasted red peppers can be used, although roasting your own is worth the extra effort for the fresh flavor.

The textures in Romesco also matter. If you prefer a smoother sauce, blend longer, but a slightly chunky sauce can add interest and provide a nice contrast to the creamy cauliflower. Be sure to taste and adjust the seasoning. A touch more vinegar can brighten the sauce, while additional almonds can give it more body. Don't hesitate to experiment with different nuts, like walnuts or hazelnuts, for unique flavors.

Serving and Pairing Suggestions

Once plated, the cauliflower steaks can be garnished with additional toasted almonds or chopped fresh herbs like parsley for a burst of color and flavor. Pairing this dish with a simple arugula salad dressed with lemon vinaigrette can balance the richness of the Romesco sauce while adding a fresh element.

For a heartier meal, consider serving your cauliflower steaks with sides like quinoa or a grain pilaf infused with spices. Additionally, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to maintain their texture, as microwaving can make them soggy.

Ingredients

For the Cauliflower Steaks

1 large head of cauliflower
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon smoked paprika

For the Romesco Sauce

1 red bell pepper, roasted
1/2 cup almonds, toasted
2 cloves garlic, roasted
2 tablespoons red wine vinegar
1 teaspoon smoked paprika
Salt and pepper, to taste
1/4 cup olive oil

Instructions

Prepare the Cauliflower Steaks

Preheat your grill or oven to medium-high heat. Cut the cauliflower into thick slices, about 1 inch each. Brush both sides with olive oil and season with salt, pepper, and smoked paprika.

Cook the Cauliflower

Place the cauliflower steaks on the grill or in the oven. Cook for approximately 5-7 minutes on each side, or until they are golden brown and tender.

Blend the Romesco Sauce

In a food processor, combine the roasted red bell pepper, toasted almonds, roasted garlic, red wine vinegar, smoked paprika, salt, and pepper. Pulse until smooth, then slowly drizzle in the olive oil while blending until fully emulsified.

Serve

Once the cauliflower is cooked, plate the steaks and drizzle generously with the Romesco sauce. Garnish with additional toasted almonds or parsley for extra flavor and presentation.

Pro Tips

For extra flavor, try marinating the cauliflower in olive oil and spices for 30 minutes before cooking. Additionally, this dish pairs beautifully with a green salad or roasted vegetables.

Technique Tips for Cooking Cauliflower

To achieve perfectly cooked cauliflower steaks, ensure your grill or oven is preheated to medium-high before placing the steaks. This helps create the desired char quickly while allowing the inside to cook through without becoming mushy. Cooking times can vary slightly based on the heat of your grill or oven, so keep an eye on them; they should be golden brown and tender after about 5-7 minutes per side.

When flipping the steaks, use a wide spatula to avoid breaking them. If your steaks start to tear, it may be an indication that they are too thin, so consider adjusting your cutting technique for your next preparation.

Storage and Reheating Tips

Leftover cauliflower steaks can be stored in the fridge for up to three days. To maintain their texture, it's advisable to place them in a single layer in an airtight container. If you make extra Romesco sauce, it keeps well for a week in the fridge, or you can freeze it for up to three months. Just make sure to thaw it overnight in the refrigerator before use.

When reheating, do so in an oven preheated to 350°F (175°C) for about 10-15 minutes until warmed through, instead of microwaving, which can lead to sogginess. Serving freshly reheated Romesco alongside the cauliflower will enhance the dining experience.

Possible Variations

Feel free to experiment with this recipe by adding cooked grains like farro or barley as a base. These can absorb the flavors of the Romesco sauce, providing a hearty meal. Another great variation is to add spices to the Romesco—try a pinch of cayenne for heat or some fresh herbs like basil or cilantro for a fresh twist.

For a more substantial meal, consider adding proteins such as grilled shrimp or chicken to the dish. The versatility of cauliflower steaks makes it an excellent canvas for various proteins and vegetables, making it easy to adjust the meal to suit your preferences.

Questions About Recipes

→ Can I make the Romesco sauce in advance?

Yes, you can prepare the Romesco sauce up to three days ahead of time and store it in the fridge.

→ Is this recipe gluten-free?

Absolutely! All ingredients in this recipe are gluten-free.

→ How can I make this dish spicier?

Add a pinch of cayenne pepper to the Romesco sauce or sprinkle some chili flakes on the cauliflower before cooking.

→ Can I substitute the almonds?

Yes, you can use hazelnuts, walnuts, or sunflower seeds if you have nut allergies.