As a vegetarian cook at home, I am always looking for hearty, healthy, and flavorful dishes. This recipe by Deborah Madison hits all three of those categories. I enjoy cooking with fresh ingredients that make you feel good after finishing a meal. This is the perfect dish that leaves you feeling satisfied and healthy. The cauliflower paired with rusty red romesco sauce is a tasty combination. Romesco sauce makes everything taste better and this sauce can be used as a great dip or sauce or topping.
For a healthier alternative you can leave out the bread in the romesco sauce. It adds a little texture but you won't be missing much in terms of flavor. The cauliflower can be cut into smaller pieces and roasted if you prefer.
How to make cauliflower steaks?
Cauliflower steaks are not too hard to make but you do have to be careful when cutting the cauliflower. If I know I am making cauliflower steaks ahead of time I will purchase a larger cauliflower because a larger cauliflower is easier to work with. To cut cauliflower steaks, I first remove the outer leaves and wash the cauliflower. Start in the middle of the cauliflower cut a 1-inch thick steak but don't cut all the way through. Make sure the core remains intact. Repeat this process until you have created a few thick pieces of cauliflower. Then slices through the core to create all the slices. Don't worry if small pieces of cauliflower fall off you can still roast those pieces in the oven and serve with the dish. To be honest, sometimes the cauliflower I have doesn't work with me and it all falls apart. You can still make this dish without thick slices and roast the cauliflower in smaller pieces. It still comes out tasting delicious with that fresh and rich romesco sauce on top!
Cauliflower Steaks with Romesco Sauce
Serving size: 2
Total Time: 40 minutes
Source: Recipe adapted from In My Kitchen cookbook by Deborah Madison.
Cauliflower Steaks:
1 large cauliflower
olive oil
salt and pepper
parsley leaves (optional)
Romesco Sauce:
1 slice country-style white bread
1/2 cup hazelnuts, toasted and skins rubbed off (or buy the nuts without skins)
3 garlic cloves
1 1/2 teaspoons red pepper flakes
1 tablespoon tomato paste
1 tablespoon chopped parsley or 1/2 dried parsley
1 teaspoon smoked paprika
2 red bell peppers roasted and peeled (or jarred roasted red pepper)
1/4 cup sherry vinegar
1/2 cup olive oil
Step 1: Preheat oven to 375 degrees. Slice the cauliflower into large slices or cut up chunks if you prefer.
Step 2: Add the cauliflower to a baking sheet brush olive oil and season with salt and pepper. Roast in the oven for 15 minutes or until toasted brown.
Step 3: Toast hazelnuts on a baking sheet in the oven for 5-10 minutes.
Step 4: To make the sauce, cut up the bread into chunks and fry it with olive oil in a pan. Let cool.
Step 4: Add toasted hazelnuts, garlic, and toasted bread in a food processor. Add the ground chile, tomato paste, parsley, paprika, bell peppers, and process until smooth. Gradually add in the vinegar and then olive oil. Taste and adjust seasonings to your liking.
Step 5: Assemble the cauliflower steaks on a plate, pour the romesco sauce on top with chopped fresh parsley and enjoy!
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