Grilled Cauliflower Steaks with Romesco Sauce

Grilled Cauliflower Steaks with Romesco Sauce

Total Time: 00h 25m
Hands-on Time: 00h 15m
Makes: 4 servings

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

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  • For the Grilled Cauliflower:
  • 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
  • For the Sauce:
  • 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.