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.
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.