Cauliflower Steaks with Romesco Sauce & Toasted Almonds is the kind of dish that feels special without requiring advanced techniques. Thick slices of cauliflower are roasted until deeply caramelized and tender, then served over a smoky, nutty romesco sauce and finished with toasted almonds for crunch. The recipe works because it combines three complementary textures and flavor families: caramelized vegetables (umami, sweet), a bright tomato-and-nut sauce (acidic, smoky, rich), and crunchy toasted nuts (textural contrast). It’s ideal for anyone looking for a plant-based main that can star on a weeknight table or at a small dinner gathering.
This post covers everything you need: ingredient lists in a copy-friendly format, detailed prep and cooking steps, timing and equipment, tips for flawless results, make-ahead and storage guidance, variations for different diets, and suggestions for serving and pairing. Read on for a complete walkthrough.
What is romesco sauce?
Romesco is a Spanish sauce originating from Catalonia. Traditionally it is made from roasted red peppers, nuts (often almonds or hazelnuts), stale bread to thicken, tomato, garlic, olive oil, and vinegar. It’s smoky, slightly sweet, and rich — a fantastic companion to roasted vegetables, grilled fish, or simply spread on bread. In this recipe, romesco ties together the roasted cauliflower and toasted almonds with its bright, nutty profile.
Ingredients (copy-friendly, one-per-line)
For the cauliflower steaks:
1 large cauliflower head (about 800–900 g) — outer leaves removed
3 tablespoons olive oil
1 teaspoon fine salt
3/4 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 tablespoon fresh lemon juice
For the romesco sauce:
240 g roasted red bell peppers (about 1 packed cup; jarred or homemade)
75 g raw almonds (about 1/2 cup)
2 cloves garlic, peeled
2 tablespoons tomato paste
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes (optional)
2 tablespoons red wine vinegar or apple cider vinegar
1/2 teaspoon fine salt (adjust to taste)
1/4 teaspoon black pepper
120 ml extra virgin olive oil (about 1/2 cup)
For the toasted almond topping:
60 g sliced almonds (about 1/4 cup)
1/2 teaspoon olive oil
Pinch of fine salt
Optional garnish:
2 tablespoons fresh parsley, finely chopped
Zest of 1 lemon
Equipment you’ll need
- Sharp chef’s knife and cutting board
- Baking tray (or two) lined with parchment paper
- Pastry brush or spoon for oiling
- Blender or food processor (high-speed preferred)
- Small skillet for toasting almonds
- Spatula or large tongs for flipping steaks
- Measuring spoons and cups or kitchen scale
- Small bowl for mixing (optional)
Step-by-step instructions
Prepare and plan (timing and strategy)
Romesco can be made ahead and kept chilled for up to three days; this helps smoothing timing on the day you roast cauliflower. If you’re making romesco fresh, start it first so it has time to chill slightly and the flavors marry while the cauliflower roasts.
Step 1 — Cut the cauliflower into steaks
Place the cauliflower on its base and slice downward through the core to create steaks roughly 2–2.5 cm thick. Expect 2–3 full steaks from one head, plus loose florets. Reserve loose florets to roast alongside the steaks or use in another dish.
Tip: If the head begins to fall apart, collect loose florets and roast them with the steaks — they make great crisp bites.
Step 2 — Season the steaks
Arrange steaks on a parchment-lined baking sheet. Drizzle or brush both sides with olive oil. Combine salt, pepper, smoked paprika, garlic powder, and cumin in a small bowl; sprinkle evenly over both sides of each steak. Finish with a light squeeze of lemon juice over each steak for brightness.
Tip: Oil and seasoning are the key to caramelization. Don’t skimp on oiling the surface; it helps achieve a deep golden color without drying.
Step 3 — Roast the cauliflower
Preheat oven to 220°C. Roast steaks on the center rack for 20 minutes. Carefully flip each steak using a spatula or two wide spoons; return to oven for another 15–20 minutes until edges are golden and the interior is tender when pierced with a knife.
If you prefer extra char, switch to broil (top element) for 2–3 minutes at the end, watching closely to avoid burning.
Step 4 — Toast sliced almonds for garnish
While steaks roast, warm a small skillet over medium-low heat. Add sliced almonds and a drizzle of olive oil. Toast, stirring frequently, until almonds turn light golden and fragrant, 3–5 minutes. Remove from heat and immediately sprinkle with a pinch of salt. Set aside.
Tip: Almonds can quickly go from toasted to burnt; remove them from heat the instant you see color developing.
Step 5 — Make romesco sauce
If using jarred roasted peppers, drain them well. In a food processor or blender combine roasted red peppers, raw almonds (reserve a small pinch for texture on top if you like), garlic, tomato paste, smoked paprika, red pepper flakes (if using), vinegar, salt, and black pepper. Pulse to combine. With the machine running, slowly drizzle in the olive oil to emulsify the sauce. Blend to a slightly coarse, creamy texture — romesco should have texture, not be completely smooth.
Taste and adjust: add more salt, vinegar for brightness, or a splash of water to loosen the sauce if too thick.
Tip: For a smoother sauce, add a small piece of soaked stale bread (or 1–2 tablespoons breadcrumbs) before blending. For a nut-free variation, use roasted sunflower seeds.
Step 6 — Rest and assemble
Let roasted cauliflower rest 3–5 minutes. Spoon a generous pool of romesco onto each plate, place cauliflower steaks on top, and scatter toasted almonds. Finish with chopped parsley and lemon zest for freshness.
Flavor and texture breakdown
- The roasted cauliflower gives sweet, nutty, and caramelized notes with a soft interior.
- Romesco contributes smoky, tangy, and umami-rich flavors with nutty depth.
- Toasted almonds add a crunchy, oily crunch that contrasts the soft steak.
- Lemon zest and parsley introduce aromatic lift and herbal freshness.
Make-ahead, storage, and reheating
- Romesco sauce stores well in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.
- Roasted cauliflower steaks are best eaten the day they’re made. If you must store leftovers, keep romesco separate from cauliflower. Refrigerate steaks for up to 2 days; reheat in a preheated 200°C oven for 8–10 minutes to re-crisp edges.
- To reheat without drying: place steaks on a tray with a splash of water in the oven to create gentle steam, then finish under broiler for a minute to restore color.
Common problems and how to avoid them
Problem: cauliflower is mushy rather than roasted
Solution: don’t overcrowd the tray; give pieces air room. Ensure a hot oven (220°C) and make sure steaks are dry before oiling; excess moisture prevents browning.
Problem: romesco tastes flat
Solution: check acidity (add a touch more vinegar), salt, and texture. Toasting the nuts a little longer deepens flavor. A pinch of smoked paprika or a small splash of good-quality olive oil can brighten it.
Problem: almonds burn when toasting
Solution: toast over medium-low heat and stir constantly. Remove from heat a hair earlier than you think; carryover heat will deepen color slightly.
Variations and adaptations
Add protein
- Grill or pan-sear halloumi slices and serve alongside steaks for additional protein.
- Serve with pan-seared tempeh strips marinated in lemon and smoked paprika.
Make it gluten-free
- This recipe is naturally gluten-free if you avoid adding bread to romesco. If you do add bread for thickness, use gluten-free bread or skip it and simply add a few more nuts for body.
Make it nut-free
- Substitute toasted sunflower seeds or roasted pumpkin seeds in both the sauce and as a topping.
Spice level
- Add 1 small chipotle in adobo or 1/2 teaspoon cayenne to the romesco for a smoky heat. Adjust carefully to avoid overpowering the cauliflower.
Grill instead of roast
- Brush steaks with oil and cook over medium-high heat on a grill for 6–8 minutes per side, pressing gently to make good contact with the grates. Finish with romesco and almonds.
Make it heartier (serve as a bowl)
- Serve cauliflower steaks over a bed of warm farro, quinoa, or herbed couscous. Spoon romesco over the grain and sprinkle almonds on top for a filling bowl.
Nutritional considerations
This dish is naturally plant-based and provides fiber, vitamin C, and antioxidants from cauliflower and peppers. Almonds contribute healthy monounsaturated fats and protein. Exact nutrition varies by portion size and specific ingredients; if you need precise macronutrient counts, I can calculate them for your preferred serving sizes.
Serving suggestions and pairings
- For a light meal: serve with a crisp green salad dressed with lemon and olive oil.
- For a more substantial plate: accompany with warm herbed couscous or quinoa and roasted cherry tomatoes.
- Beverage pairings (non-alcoholic): chilled sparkling water with lemon, a dry ginger and pear spritzer, or a cold brewed herbal tea with citrus.
- For a shared meal: place steaks on a large platter with extra romesco in a bowl for passing; garnish with scattered parsley and lemon wedges.
Step-by-step timing plan for a smooth cook
- Preheat oven to 220°C. (2 minutes)
- Make romesco sauce first (20 minutes): toast almonds (5 min), blend sauce (10–15 min). Chill briefly while prepping cauliflower.
- Cut and season cauliflower steaks (10 minutes).
- Roast steaks (35–40 minutes), during which toast garnish almonds (3–5 minutes) and finish romesco if needed.
- Rest and assemble (5 minutes).
Total active time roughly 30–40 minutes, total elapsed 60 minutes.
Troubleshooting quick cheat-sheet
- Not browning: check oven temp, dry cauliflower, do not overcrowd.
- Sauce too thick: add water, more olive oil, or a splash of vinegar.
- Sauce too thin: add more toasted nuts or a small piece of bread (or breadcrumbs) and blend again.
- Burnt almonds: remove immediately, use a fresh batch and lower heat.
Final thoughts and serving inspiration
Cauliflower Steaks with Romesco Sauce & Toasted Almonds balances rustic simplicity with bold flavors. It’s an excellent example of how a humble vegetable can become the centerpiece of a meal when roasted with care and paired with a thoughtful sauce. Whether you’re serving it as a vegetarian main, as part of a shared mezze spread, or plated beside grains and roasted vegetables for a family dinner, this dish rewards attention to caramelization, seasoning, and texture contrast.
Cauliflower Steaks with Romesco Sauce & Toasted Almonds Recipe
These Cauliflower Steaks with Romesco Sauce & Toasted Almonds are a hearty, plant-based dish featuring thick roasted cauliflower slices served with a rich, smoky romesco sauce and finished with crunchy toasted almonds. This recipe is naturally vegetarian, full of Mediterranean flavor, and perfect for a healthy yet satisfying lunch or dinner.
Ingredients
For the Cauliflower Steaks
For the Romesco Sauce
For the Toasted Almond Topping
Optional Garnish
Instructions
Prepare the Cauliflower
- Trim the base of each cauliflower, keeping the core intact. Place the cauliflower upright on a cutting board and slice into thick steaks, about 2–2.5 cm thick. Each cauliflower should yield 2–3 solid steaks. Reserve remaining florets for another use.
Season the Cauliflower Steaks
- Place the cauliflower steaks on a baking tray lined with parchment paper. Brush both sides generously with olive oil. Sprinkle evenly with salt, black pepper, smoked paprika, garlic powder, and ground cumin. Finish with lemon juice for brightness.
Roast the Cauliflower
- Preheat the oven to 220°C. Roast the cauliflower steaks for 20 minutes, then carefully flip them using a spatula. Return to the oven and roast for another 15 minutes until golden brown, tender inside, and slightly crisp on the edges.
Toast the Almonds
- While the cauliflower roasts, heat a small pan over medium-low heat. Add sliced almonds and olive oil. Toast gently, stirring frequently, until lightly golden and fragrant. Remove immediately from heat, sprinkle with salt, and set aside.
Make the Romesco Sauce
- Add roasted red peppers, almonds, garlic, tomato paste, smoked paprika, chili flakes, vinegar, salt, and black pepper to a blender or food processor. Blend until coarse. Slowly drizzle in olive oil while blending until the sauce becomes thick, creamy, and slightly textured.
Rest and Assemble
- Allow the roasted cauliflower steaks to rest for 5 minutes. Spread a generous layer of romesco sauce on each plate, place cauliflower steaks on top, and finish with toasted almonds.
Garnish and Serve
- Garnish with chopped parsley and lemon zest if desired. Serve warm as a main dish or elegant side.
Note
For extra crispiness, finish the cauliflower under the broiler for 2–3 minutes.
Romesco sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Replace almonds with hazelnuts if desired for a deeper nutty flavor.
Serve alongside couscous, quinoa, or warm flatbread for a complete meal.
