Cauliflower Steaks with Romesco Sauce
Prep time
Cook time
Total time
This roasted cauliflower steak recipe is one of my favorite vegetarian entrees. If you want to make it a quicker meal, you can make the sauce a few days in advance.
Recipe type: Main dish
Serves: 2
  • 2 1-inch thick cauliflower “steaks” from 1 medium cauliflower
  • 1 tablespoon sunflower oil (or other high-heat oil)
  • Sea salt and freshly ground black pepper
  • 2 tablespoons chopped parsley
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon golden raisins
  • ½ teaspoon lemon zest
Romesco Sauce: (this makes extra)
  • 2 roasted red bells peppers, fresh or from a jar
  • 2 tablespoons tomato paste
  • 3 tablespoons water
  • 2 tablespoons red wine vinegar
  • ¼ cup cooked chickpeas (or 1 slice ciabatta bread, for thickening)
  • ¼ cup toasted hazelnuts
  • ¼ cup blanched almonds
  • 2 garlic cloves
  • 1 teaspoon sweet paprika
  • ¼ cup extra-virgin olive oil, more to taste
  • Sea salt and freshly ground black pepper
  1. Make the Romesco Sauce: In a blender, combine the red peppers, tomato paste, water, vinegar, chickpeas, hazelnuts, almonds, garlic, paprika, olive oil, and a pinch of salt and pepper. Blend until smooth. Season to taste.
  2. Preheat the oven to 400°F. Cut two 1-inch thick slices from the cauliflower, keeping the core intact. Heat the oil in a large cast iron pan. Place the cauliflower steaks into the pan and gently press them down. Lightly brush the top of the steaks with a little more oil, and season with salt and pepper. Sear for 2 minutes per side, or until golden brown, then transfer to the oven and roast for 15 minutes or until the cauliflower is tender but firm.
  3. Spread two plates with romesco sauce and top each with a cauliflower steak. Sprinkle with the chopped parsley, pine nuts, golden raisins, and lemon zest. Season with salt and pepper to taste.
  4. Store extra romesco sauce in the fridge for up to 4 days. Slather it on sandwiches or use as a veggie dip.
Recipe by Love and Lemons at