Cauliflower Steaks with Romesco Sauce & Toasted Almonds Recipe

Prep Time 20 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 220  C
Servings: 4
Best Season: All Seasons
Description

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
  • 2 large cauliflower heads (outer leaves removed)
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.75 tsp black pepper
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp ground cumin
  • 1 tbsp fresh lemon juice
    • For the Romesco Sauce
  • 1 cup roasted red bell peppers (jarred or freshly roasted, drained)
  • 0.5 cup raw almonds
  • 2 cloves garlic (peeled)
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 0.5 tsp chili flakes (optional)
  • 2 tbsp red wine vinegar or apple cider vinegar
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup extra virgin olive oil
    • For the Toasted Almond Topping
  • 0.25 cup sliced almonds
  • 0.5 tsp olive oil
  • Pinch of salt
    • Optional Garnish
  • Fresh parsley (finely chopped)
  • Lemon zest
Instructions
    Prepare the Cauliflower
  1. 1
    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.
    2. Season the Cauliflower Steaks
  2. 2
    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.
    3. Roast the Cauliflower
  3. 3
    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.
    4. Toast the Almonds
  4. 4
    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.
    5. Make the Romesco Sauce
  5. 5
    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.
    6. Rest and Assemble
  6. 6
    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.
    7. Garnish and Serve
  7. 7
    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.

Keywords: healthy, vegetarian, Mediterranean, roasted vegetables, plant-based
Read it online: https://petitepanini.com/recipe/cauliflower-steaks-with-romesco-sauce-toasted-almonds-recipe/