Grilled Cauliflower Steaks with Romesco Sauce

  • Total Time: 25 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

Thick cut, hearty, grilled cauliflower steak is served on top of a Spanish Romesco sauce enlivened with organic paprika and cayenne. The smoky notes of Romesco pair wonderfully with the char on the grilled cauliflower for a simple vegetarian meal.

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For the grilled cauliflower
1. Preheat an outdoor grill or stove-top grill pan to high.
2. Lay cauliflower steaks on a large baking sheet and brush both sides with grapeseed oil.

3. Season each side with salt, Daily Grind black pepper and 1 teaspoon paprika.

4. Grill for about 5 to 7 minutes per side, until cooked through and charred.

For the Romesco sauce

1. In a food processor, add toasted almonds and pulse until roughly chopped.

2. Add tomatoes, toasted bread crumbs, sherry vinegar, parsley, roasted red pepper, garlic, 1 1/2 teaspoon paprika and cayenne and pulse until finely chopped.

3. With food processor running, slowly drizzle in olive oil and process until smooth.

4. Season to taste with salt and black pepper.

To serve

1. Divide Romesco sauce evenly onto four dinner plates and spread across plate.

2. Place grilled cauliflower on top of Romesco sauce and garnish with freshly chopped green onions.



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