Roasted Cauliflower Steaks with Romesco
Cauliflower steaks are the vegetarian answer to a hearty fall dinner. Thick-cut rounds of cauliflower, roasted until caramelized and nutty, topped with a smoky romesco sauce that brings heat, acid, and richness. One head of cauliflower yields two substantial steaks from the center cut — the florets
Ingredients
- ●1 large head cauliflower
- ●3 tablespoons olive oil
- ●Salt and freshly ground black pepper
- ●1 cup prepared romesco sauce (store-bought or homemade)
- ●¼ cup Marcona almonds, roughly chopped
- ●2 tablespoons fresh parsley, chopped
- ●Flaky sea salt, for finishing
Method
- Preheat your oven to 220°C (425°F). Line a baking sheet with parchment.
- Remove the outer leaves from the cauliflower. Place the head core-side down on a cutting board. Slice vertically into 1-inch thick rounds — you'll get 2 large center steaks and some florets. The florets fall apart is fine.
- Brush both sides of the steaks generously with olive oil. Season well with salt and pepper.
- Place the steaks on the prepared baking sheet (if they don't fit side by side, stagger them). Roast for 15 minutes, then flip carefully. Roast 12 to 15 minutes more until deeply golden and tender when pierced with a knife.
- Spread the romesco sauce on a serving platter or individual plates. Place the cauliflower steaks on top.
- Scatter the almonds and parsley over the steaks. Finish with flaky sea salt. Serve hot or warm.
- *Storage:** Refrigerate for up to 3 days. Reheat in a 190°C (375°F) oven for 10 minutes.
- *Seasonal note:** Romesco is a Catalan sauce — roasted red peppers, almonds, garlic, smoked paprika, and sherry vinegar. The store-bought version is perfectly good. If you want to make it, roast a red bell pepper, blend it with toasted almonds, garlic, smoked paprika, and a splash of sherry vinegar until saucy.
We started Gathered Guides because food tastes better when it's in season. Every recipe was written around what the land actually offers — not what the supermarket ships from 3,000 miles away.
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