Vegan Cauliflower Steaks with Romesco Sauce are a deliciously flavorful dinner dish. They’re perfect for date nights, dinner parties, holidays, or any time you want to change up your usual dinnertime meal rotation.
I discovered the cauliflower steak a few years ago while taking the Rouxbe Plant-Based Pro class, and I haven’t looked back. Cauliflower steaks easy to make and incredible versatile. And they look great on your dinner plate, too.
I like to demo cauliflower steak recipes when I teach cooking classes, because of how easy and versatile they area. I’ve had clients tell me that they’ve seen them on Pinterest before, but they look too daunting. They’re happy to learn from me just how simple they really are.
- First, you need to trim off any leaves from the cauliflower, keeping the stem intact.
- Then, you should turn the cauliflower stem side up on a cutting board and slice it as if you were slicing a loaf of bread. The slabs should be about an inch thick or so.
- Continue making slices through the stem until you have a few “steaks.” Most average-sized cauliflowers will give you three steaks.
- You’ll have some leftover cauliflower florets. Use them to make tacos or buffalo “wings.”
Cooking cauliflower steaks takes a while, but most of it is inactive time. Once the you’ve cut your cauliflower into slabs, you bake them in vegetable stock. This step helps to soften them, making them easier to pan fry later, not to mention making them tastier too. I add garlic to the stock as they’re cooking to give them a little flavor boost. Make sure you cover your baking dish tightly with foil, as this helps to soften the cauliflower. I’ve tried making them without it but found that the cauliflower had to be cooked for close to an hour before it softened.
You want to bake the cauliflower It should be cooked throughout but still a little firm. A knife should go through it easily, but it shouldn’t be falling apart. Next, the cauliflower steaks need to be pan-fried over medium-high heat. They only need to be cooked for a few minutes on each side, until they’ve browned to your liking. Don’t fuss with them too much, or they’ll fall apart, and be careful when you flip them over.
The last time I showed how to make cauliflower steaks in a cooking class, I served them with my Easy Romesco Sauce. Cauliflower pairs really well with romesco’s tomatoey, peppery goodness. They’re also delicious with pesto, if that’s more your thing.
Since these “steaks” take a little longer to make, they’re a great weekend dinner. They’ll definitely impress your guests at a dinner party. They’re for holiday dinners, and I’m sure Mom would love them for Mother’s Day. They can be made in advance and heated up right before you’re ready to eat, if you know you’ll be pressed for time before serving them.
Cauliflower Steaks with Romesco Sauce
- 1 medium-sized head cauliflower leaves and stem trimmed (do not core the cauliflower)
- 3 cups vegetable stock or water
- 2 cloves garlic coarsely chopped
- 1-2 teaspoons neutral flavored oil
- 1 cup Romesco Sauce warmed
- 1 tablespoon chopped parsley for garnish
Preheat the oven to 350°F.
With the cauliflower sitting on its stem, slice it into large slabs, about 1-inch thick. Slice it the same way you would slice a loaf of bread. You’ll get two or three large slabs.
Mix together the vegetable stock and chopped garlic in a 9x12-inch baking dish.
Place the cauliflower in the dish with the stock and cover tightly with foil. Bake for about 40 minutes, or until a knife can go into it easily. It should be cooked throughout but still a little firm.
Heat 1 teaspoon of oil in a large fry pan over medium-high heat. Gently place the cauliflower steaks in the pan. Let it cook for about 4 to 6 minutes on each side. You want to get it golden brown. Don’t fuss with it too much, or it will fall apart.
Set the cauliflower aside and keep warm.
To serve, place the cauliflower steak on a plate and top with the romesco and chopped parsley. Cauliflower steaks can be served with steamed greens and mashed potatoes, cooked rice, or pasta.