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.
Ingredients
- 1 medium-sized head cauliflower leaves and stem trimmed (do not core the cauliflower)
- 1-2 teaspoons neutral flavored oil
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- 1 cup Romesco Sauce warmed
- 1 tablespoon chopped parsley for garnish
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 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. Place them on the prepared baking sheet.
- Brush both sides of the cauliflower steaks with the oil, and then sprinkle them with the sea salt and pepper. Roast the slabs for 25 to 30 minutes or until golden brown, carefully flipping them at halfway point.
- 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.