Roasted Cauliflower Steaks with Romesco Sauce

BySarah
Roasted Cauliflower Steaks with Romesco Sauce
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If you’ve ever struggled to make cauliflower feel exciting, this Roasted Cauliflower Steaks with Romesco Sauce recipe will completely change your mind. Instead of bland or mushy florets, you get thick, golden cauliflower steaks with crispy edges, tender centers, and a bold, smoky sauce that brings everything to life.

I’ve cooked cauliflower every way imaginable, and roasting it into steaks is hands-down one of the best methods. In this recipe, you’ll learn how to slice cauliflower so it stays intact, roast it for maximum flavor, and make a creamy, restaurant-style romesco sauce at home. I’ll also share pro tips, easy variations, and FAQs so your cauliflower steaks turn out perfect every time.

Why You’ll Love This Recipe

  • Hearty and satisfying plant-based main or side

  • Crispy edges with tender centers

  • Bold, smoky romesco sauce packed with flavor

  • Naturally vegan and gluten-free

  • Great for weeknights or entertaining

Roasted Cauliflower Steaks with Romesco Sauce

Ingredients & Prep

Main Ingredients Prep

  • Cauliflower heads – Choose large, firm heads with tight florets.

  • Red bell peppers – Roasted for sweetness and smoky flavor.

  • Garlic cloves – Roasted or lightly toasted for depth.

Seasonings, Sauces, or Flavor Base

  • Olive oil – Helps with roasting and flavor.

  • Smoked paprika – Adds warmth and subtle smokiness.

  • Ground cumin – Optional, but great for depth.

Pantry Staples

  • Almonds – Raw or roasted, for body and richness in the sauce.

  • Salt and black pepper – Essential for seasoning.

  • Crushed red pepper flakes – Optional heat.

  • Tomato paste or canned tomatoes – Classic romesco base.

Step-by-Step Cooking Instructions

Pre-Cooking Prep

Preheat your oven to 425°F and line a large baking sheet with parchment paper.

Remove the outer leaves from the cauliflower and trim the stem just enough so the head sits flat. Slice each head into ¾- to 1-inch thick steaks. You’ll usually get 2–3 solid steaks per head; reserve loose florets for another use.

Brush both sides of the cauliflower steaks with olive oil and season generously with salt, pepper, and smoked paprika.

Roasted Cauliflower Steaks with Romesco Sauce Process

Cooking Method (Roasting)

Place cauliflower steaks on the prepared baking sheet in a single layer.

Roast for 20 minutes, then carefully flip and roast another 15–20 minutes until golden brown with crispy edges and fork-tender centers.

While the cauliflower roasts, prepare the romesco sauce.

Romesco Sauce Preparation

If not already roasted, roast the red bell peppers at 425°F until blistered and soft, about 20–25 minutes. Peel off skins if desired.

In a blender or food processor, combine roasted red peppers, almonds, garlic, tomato paste, olive oil, smoked paprika, salt, and pepper.

Blend until smooth but slightly textured. Taste and adjust seasoning as needed.

Doneness or Texture Check

The cauliflower steaks should be deeply golden and easily pierced with a fork without falling apart. The romesco sauce should be thick, spoonable, and bold in flavor.

Resting or Final Touches

Let the cauliflower rest for 2–3 minutes after roasting. Spoon romesco sauce generously over each steak and finish with chopped parsley or extra almonds if desired.

Pro Tips for Perfect Results

Common Mistakes to Avoid

  • Cutting steaks too thin – They’ll fall apart.

  • Crowding the pan – Leads to steaming instead of roasting.

  • Under-seasoning – Cauliflower needs bold seasoning.

Recommended Tools

  • Sharp chef’s knife

  • Large baking sheet

  • Parchment paper

  • Blender or food processor

Storage & Reheating Tips

Store leftover cauliflower steaks and romesco sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat cauliflower in the oven at 375°F until warmed and crisp. Romesco sauce can be served cold or room temperature.

Flavor Variations

Spicy Version

Add extra crushed red pepper flakes or a small roasted chili to the romesco sauce for more heat.

Healthy / Special Diet Option

This recipe is naturally vegan, gluten-free, and dairy-free. For a lighter sauce, reduce almonds slightly and add roasted tomatoes for body.

Global Flavor Twist

  • Mediterranean: Add olives and oregano

  • Middle Eastern-inspired: Add cumin and coriander

  • Italian-style: Add basil and sun-dried tomatoes

Serving Suggestions

Serve Roasted Cauliflower Steaks with Romesco Sauce alongside:

  • Quinoa or farro

  • Roasted chickpeas or lentils

  • Simple green salad

  • Grilled sourdough or flatbread

They also work well as a hearty side for grilled vegetables or plant-based mains.

FAQs

Can I make this ahead of time?
Yes. The romesco sauce can be made up to 4 days ahead. Roast cauliflower fresh for best texture.

How do I fix common mistakes?
If cauliflower is pale, increase oven heat slightly. If sauce is too thick, add olive oil or water a tablespoon at a time.

Conclusion

These Roasted Cauliflower Steaks with Romesco Sauce prove that vegetables can be bold, satisfying, and worthy of center stage. Crispy, tender cauliflower paired with smoky romesco creates a dish that feels restaurant-quality but is easy to make at home. Readers often say it’s the recipe that finally made them love cauliflower.

If you enjoyed this dish, try pairing it with roasted carrots or a hearty grain salad for a complete plant-based meal. Make it once, and it’s sure to become a regular in your kitchen.

Roasted Cauliflower Steaks with Romesco Sauce

Sarah
These Roasted Cauliflower Steaks with Romesco Sauce turn humble cauliflower into a bold, satisfying plant-based dish. Thick cauliflower steaks are roasted until golden and crispy, then topped with a smoky, nutty romesco sauce made from roasted red peppers and almonds. Naturally vegan and gluten-free, this recipe works beautifully as a main course or impressive side.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients
  

  • Main Ingredients
  • 2 large cauliflower heads trimmed
  • 2 red bell peppers roasted
  • 2 –3 garlic cloves roasted or lightly toasted
  • Flavor Base
  • ¼ cup olive oil plus more for brushing
  • 1 tsp smoked paprika
  • ½ tsp ground cumin optional
  • Pantry Staples
  • ½ cup almonds raw or roasted
  • 2 tbsp tomato paste or ½ cup canned tomatoes
  • Salt and black pepper to taste
  • Crushed red pepper flakes optional

Instructions
 

  • Prep
  • Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  • Remove outer leaves from cauliflower. Trim stem slightly so it sits flat.
  • Slice each head into ¾–1-inch thick steaks (you’ll get 2–3 per head).
  • Brush both sides with olive oil and season generously with salt, pepper, and smoked paprika.
  • Roasting Method
  • Arrange cauliflower steaks in a single layer on the baking sheet.
  • Roast for 20 minutes, flip carefully, then roast another 15–20 minutes until golden, crisp-edged, and fork-tender.
  • Romesco Sauce
  • If needed, roast red peppers at 425°F for 20–25 minutes until blistered and soft. Peel skins if desired.
  • In a blender or food processor, combine roasted peppers, almonds, garlic, tomato paste, olive oil, smoked paprika, salt, and pepper.
  • Blend until smooth but slightly textured. Adjust seasoning to taste.
  • Finish
  • Rest cauliflower 2–3 minutes after roasting.
  • Spoon romesco sauce generously over each steak. Garnish with chopped parsley or crushed almonds if desired.

Notes

  • Cut steaks thick to keep them intact during roasting.
  • Don’t overcrowd the pan—space ensures crisp edges.
  • Romesco should be bold and smoky; adjust paprika and salt as needed.

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