Grilled Cauliflower Steaks with Romesco Sauce

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

Grilled cauliflower steaks meet a smoky Spanish Romesco sauce enlivened with organic paprika and cayenne.



    2 large heads cauliflower, cut into 2 1-inch thick slices/steaks each (reserve extra for another use)

    2 tablespoons grapeseed oil (or other high-heat oil)

    1 teaspoon sea salt or pink Himalayan salt

    1 teaspoon Simply Organic Black Pepper

    2 1/2 teaspoons Simply Organic Paprika, divided


    1/2 cup almonds, toasted

    3 ripe Roma tomatoes, quartered

    1/4 cup toasted plain bread crumbs

    2 tablespoons sherry vinegar

    1 teaspoon Simply Organic Parsley

    1 large red bell pepper, roasted (in oven or pre-roasted, from a jar)

    2 cloves garlic, minced

    1 teaspoon Simply Organic Cayenne

    3 tablespoons olive oil

    Green onion, chopped, for garnish


    To Make the Grilled Cauliflower:

    1. Preheat grill or stove-top grill pan to high.
    2. On a large baking sheet, spread cauliflower steaks and brush both sides with grapeseed oil.
    3. Season each side with salt, pepper and 1 teaspoon paprika.
    4. Grill for about 5 to 7 minutes on each side, until cooked through and charred.

    To Make the Sauce:

    1. In a food processor, pulse almonds until roughly chopped.
    2. Add tomatoes, bread crumbs, vinegar, parsley, red pepper, garlic, remaining 1 1/2 teaspoon paprika and cayenne. Pulse until finely chopped and well blended.
    3. With food processor running, slowly drizzle in olive oil and process until smooth.

    To Assemble:

    1. Divide and spread sauce evenly among plates.
    2. Place grilled cauliflower on top of sauce and garnish with green onion.

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