Roasted Cauliflower Steaks with Romesco

By Benjamin Moore Eubank

Thick cauliflower steaks roasted until caramelized and served over a smoky Spanish romesco of charred peppers, almonds, and sherry vinegar.

Yield: 4 servings · Prep: 15 min · Cook: 30 min · Total: 45 min

Ingredients

• 1 tbsp tomato paste
• 1/2 cup almonds
• 1/4 cup fresh parsley
• 1 cup roasted red peppers
• 2 cloves garlic
• 2 cauliflower
• 5 tbsp olive oil
• 1 tbsp sherry vinegar
• salt
• 1 tsp smoked paprika

Steps

1. Heat the oven to 425 degrees and brush both sides of the cauliflower steaks with 3 tablespoons of olive oil, seasoning well with salt.
2. Roast the steaks on a sheet pan, flipping once halfway through, until deeply browned at the edges and tender at the core.
3. Blend the roasted peppers, almonds, garlic, sherry vinegar, smoked paprika, tomato paste, and remaining olive oil into a coarse romesco while the cauliflower roasts.
4. Taste the romesco and adjust with salt and an extra splash of vinegar if it needs brightness.
5. Spoon a thick layer of romesco onto each plate and lay a cauliflower steak on top.
6. Scatter with parsley and a few extra chopped almonds before serving.