• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Dianne's Vegan Kitchen

Vegan Health & Lifestyle Coach

  • Home
  • Meet Dianne
  • Health Coaching
    • Testimonials
  • Cooking Classes
  • Events
  • Recipes
  • Healthy Living
  • Cookbooks
    • The Big Book of Vegan Cooking
    • Eating Vegan
    • The Truly Healthy Vegan Cookbook
  • Work with Me
    • Coaching and Classes
    • Partner with Me

Cauliflower Steaks with Romesco Sauce

April 21, 2019 By Dianne 6 Comments

  • Share
  • Tweet

Cauliflower Steaks with Romesco Sauce on plates with spoon and tomatoes, text overlayVegan 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.

Cauliflower Steak ingredientsCauliflower Steaks

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.

Cauliflower Steak, two platesI 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.

Cutting CauliflowerCutting a Cauliflower “Steak” is Easy!

  • 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.”

Baking Cauliflower Cooking Cauliflower Steaks

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.

Pan Frying Cauliflower SteaksYou 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.

Cauliflower Steak close upCauliflower Steaks with Romesco Sauce

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.

Cauliflower Steak horizontalSince 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 Steak with Romesco two plates from above

Cauliflower Steak with Romesco square
5 from 1 vote
Print

Cauliflower Steaks with Romesco Sauce

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.
Course Main Course
Cuisine American
Keyword cauliflower steak, cauliflower steaks
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Yields 3 servings
Calories 120 kcal
Author Dianne Wenz

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F.
  2. 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.
  3. Mix together the vegetable stock and chopped garlic in a 9x12-inch baking dish.
  4. 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.
  5. 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.
  6. Set the cauliflower aside and keep warm.
  7. 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.

Cauliflower Steak with Romesco squareOther Cauliflower Recipes You Might Enjoy Include:

  • Boot Kickin’ BBQ Cauliflower Tacos
  • Cauliflower Marsala 
  • Roasted Cauliflower Piccata 
  • Cauliflower Cutlets with Lemon

Filed Under: Vegan Main Dish Recipes, Vegan Recipes Tagged With: cauliflower, cauliflower steaks, dinner, plant-based, Recipe, Romesco Sauce, Vegan, vegetarian

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

Previous Post: « Quick and Easy Romesco Sauce
Next Post: Homemade Taco Seasoning Mix »

Reader Interactions

   

Comments

  1. Becky Striepe says

    April 22, 2019 at 10:23 AM

    5 stars
    Ooh my kid is really into cauliflower lately. I have to make this for him next week. I already love your easy romesco sauce!

    Reply
    • Dianne says

      April 22, 2019 at 2:13 PM

      Thanks, Becky! I hope he likes it!

      Reply
  2. Cadry says

    April 22, 2019 at 11:02 AM

    5 stars
    Now that is a gorgeous vegetable main dish! And the orange Romesco sauce is so striking.

    Reply
    • Dianne says

      April 22, 2019 at 2:13 PM

      Thank you!

      Reply
  3. Sarah De la Cruz says

    April 22, 2019 at 5:26 PM

    I love cauliflower, and it’s been a long time since I tried a cauliflower steak! These look especially good with the romesco sauce! We found romesco all over Spain when we traveled years ago, and I loved it!

    Reply
    • Dianne says

      April 22, 2019 at 5:27 PM

      Thank you, Sarah! You need to fix your cauliflower steak shortage and make these soon!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search Site

About Me

Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

Follow Me

Follow Us on FacebookFollow Us on TwitterFollow Us on InstagramFollow Us on PinterestFollow Us on RSSFollow Us on E-mail

Now Available!

The Big Book of Vegan Cooking

Eating Vegan

FOLLOW ME FOR UPDATES

* indicates required



Footer

Disclaimer

Information on this website should not be interpreted as medical advice. Consult your physician for any medical conditions you may need assistance with.

Privacy Policy

See the Dianne's Vegan Kitchen privacy policy.

Note

Blog posts may contain affiliate links. Purchases made through my affiliate programs help me keep this website running. Products may have been given to me free for review, but the opinions expressed on this website are my own.

Copyright

All content Copyright © Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.

Subscribe to My Newsletter

* indicates required

© Dianne Wenz. All rights reserved.