Roasted Cauliflower Steaks with Smoky Romesco Sauce and Herb Citrus Salad
Get ready for a veggie-packed flavor explosion! These roasted cauliflower steaks are crispy, hearty, and pair perfectly with a zesty herb citrus salad. Oh, and the smoky romesco sauce? It’s pure magic. Let’s cook up something so vibrant and delicious, you won’t even miss the meat!
4.0 out of 5 (1 rating)
Prep Time
20 minutes
Cook Time
30 minutes
Servings
4 servings
Cuisine
Mediterranean
Ingredients
- •1 large head of cauliflower, sliced into 1-inch thick steaks
- •2 tablespoons olive oil
- •1 teaspoon smoked paprika
- •Salt and freshly ground black pepper to taste
- •1/2 cup roasted red peppers (jarred or homemade)
- •1/4 cup blanched almonds, toasted
- •1 garlic clove, minced
- •1 tablespoon red wine vinegar
- •2 tablespoons olive oil (for romesco sauce)
- •1/2 teaspoon smoked paprika (for romesco sauce)
- •Juice of 1 lemon
- •1/4 cup fresh parsley, chopped
- •1/4 cup fresh cilantro, chopped
- •1 orange, segmented
- •1 tablespoon olive oil (for salad)
- •Salt and pepper to taste (for salad)
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- 2
Slice the cauliflower into 1-inch thick steaks, being careful to keep the core intact to hold the slices together.
- 3
Brush both sides of each cauliflower steak with olive oil, then sprinkle with smoked paprika, salt, and freshly ground black pepper.
- 4
Place the cauliflower steaks on the prepared baking sheet and roast in the oven for 20-25 minutes, flipping halfway through, until golden brown and caramelized around the edges.
- 5
While the cauliflower is roasting, prepare the smoky romesco sauce. In a food processor, combine roasted red peppers, toasted almonds, minced garlic, red wine vinegar, olive oil, and smoked paprika. Blend until smooth and creamy. Adjust seasoning with salt and pepper, if needed, and set aside.
- 6
To make the herb citrus salad, combine fresh parsley, cilantro, and orange segments in a mixing bowl. Drizzle with olive oil, add a squeeze of lemon juice, and season with salt and pepper to taste. Toss gently to combine.
- 7
Once the cauliflower steaks are ready, transfer them to serving plates and spoon the smoky romesco sauce generously over each steak.
- 8
Serve the roasted cauliflower steaks alongside the herb citrus salad for a vibrant, flavorful, and balanced meal. Enjoy immediately!
Nutrition Information
Calories
280 calories
Protein
8g
Carbs
18g
Fat
20g
Frequently Asked Questions
Q: Can I use frozen cauliflower instead of fresh for this recipe?
A: While fresh cauliflower is recommended for the best texture and appearance of the steaks, you can use frozen cauliflower if necessary. However, frozen cauliflower tends to be softer and may not hold its shape as well when sliced into steaks. If using frozen, allow it to thaw completely and pat it dry to remove excess moisture before roasting.
Q: What can I use as a substitute for almonds in the romesco sauce?
A: If you have a nut allergy or prefer a substitute, you can use sunflower seeds, pumpkin seeds, or even bread crumbs for a nut-free alternative. These substitutes will still provide a creamy texture to the romesco sauce. If using seeds, toast them lightly to enhance their flavor before blending.
Q: How can I prevent the cauliflower steaks from falling apart?
A: To keep the cauliflower steaks intact, slice through the center of the cauliflower head, keeping the core attached to hold the slices together. Use a sharp knife and handle the steaks gently when flipping them during roasting. If smaller florets break off, you can roast them on the side as a snack or garnish.
Q: Can I make the romesco sauce ahead of time?
A: Yes, the romesco sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature or warm it slightly before serving for the best flavor.
Q: What are some variations I can try with the herb citrus salad?
A: You can add other fresh herbs like mint or dill for additional flavor. If you don’t have oranges, you can use grapefruit or tangerines instead. You could also add thinly sliced fennel or pomegranate seeds for extra crunch and sweetness.
Q: How should I store leftovers, and how long will they last?
A: Store leftover cauliflower steaks and romesco sauce separately in airtight containers in the refrigerator. The cauliflower steaks will last for up to 3 days, but they may lose some crispness. The romesco sauce will keep for up to 5 days. Reheat the steaks in a 375°F (190°C) oven until warmed through for the best texture.
Q: What can I serve alongside this dish to make it more filling?
A: To make this dish more substantial, you can serve it with cooked grains like quinoa, farro, or couscous. A side of roasted sweet potatoes or a simple green salad with avocado and toasted nuts would also pair well. For a protein boost, consider adding chickpeas or grilled tofu.
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