Cauliflower Steak with Romesco

Name: Cauliflower Steak with Romesco
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 large head of cauliflower; 2 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 red bell pepper, roasted; 1/4 cup almonds, toasted; 1 clove garlic; 2 tablespoons red wine vinegar; 1 teaspoon smoked paprika; Salt to taste

Highlighted under: Healthy & Light

I absolutely love this Cauliflower Steak with Romesco! When I first tried making this dish, I was surprised at how delicious and satisfying cauliflower could be when grilled to perfection. The smoky, nutty romesco sauce complements the meaty texture of the cauliflower perfectly, making it feel hearty without being heavy. I enjoy serving it as a vibrant main course during dinner parties or as a unique side dish. It's a fantastic way to introduce more vegetables into our mealtime repertoire while keeping everyone excited about dinner.

Created by

Anya Coleman

Last updated on 2026-01-07T15:04:14.702Z

When I first experimented with cauliflower as the star of a dish, I never imagined it could be so versatile. Grilling the cauliflower gives it a wonderful texture that contrasts beautifully with the smooth romesco sauce. I remember the first time I served this to friends; they were shocked at how delicious it was and couldn’t believe they were eating vegetables!

An important tip I learned is to season the cauliflower well and allow it to marinate before grilling. This enhances the flavors beautifully. The combination of garlic, smoked paprika, and nuts in the romesco brings a rich depth that pairs splendidly. It’s become a staple in my kitchen!

        Why You'll Love This Recipe
        The smoky romesco sauce enhances the natural sweetness of the cauliflower.
Grilled cauliflower offers a satisfying, meaty texture without being heavy.
It's a stunning dish that impresses guests with its flavors and presentation.

      

Understanding Cauliflower Steaks

When preparing cauliflower steaks, the key is to cut uniform slices, about 1 inch thick. This thickness ensures even cooking and helps maintain a meaty texture without falling apart. If your cauliflower steaks are too thin, they may char quickly on the grill and lose their structural integrity. Conversely, if they're too thick, they might not cook through properly, leaving you with a crunchy center. Aim for well-centered cuts, starting from the middle of the cauliflower head for the best results.

Another important aspect is seasoning. The olive oil acts as a binder for the smoked paprika, salt, and pepper, enhancing the cauliflower’s flavor while also helping to prevent sticking on the grill. I always recommend allowing the seasoned cauliflower to sit for about 10-15 minutes before grilling. This waiting period helps the oil and spices to infuse into the cauliflower, making each bite more flavorful.

Mastering Romesco Sauce

Romesco is a versatile sauce that can be adjusted to suit your taste. The sweetness from the roasted red bell pepper balances the nuttiness of the almonds, while the acidity of the red wine vinegar brings brightness to the dish. If you prefer a spicier kick, you can add a pinch of red chili flakes or a small roasted chili to the mix. Don’t hesitate to experiment with different nuts, such as walnuts or hazelnuts, for a unique twist on the traditional recipe.

For blending, ensure that your ingredients are well-prepared; the garlic should be peeled and the almonds toasted for optimal flavor. If your sauce ends up too thick, adding water gradually while blending will help achieve the desired consistency. On the other hand, if it’s too thin, try incorporating more almonds for added body or let it simmer gently in a pan to thicken.

Serving and Storing Tips

To serve your cauliflower steaks and romesco sauce, consider garnishing with fresh herbs like parsley or cilantro for a pop of color and additional freshness. If you’re looking to impress, layer sautéed greens or a light salad on the plate alongside the steaks. The textural contrast between the charred cauliflower and the smooth romesco makes for a visually appealing dish that is also texturally satisfying.

If you have leftovers, store the cauliflower steaks and romesco sauce separately in airtight containers. The grilled cauliflower can be refrigerated for up to 3 days and tastes great reheated or even cold in salads. The romesco sauce, on the other hand, can be kept for about a week and also makes a wonderful dip or spread for sandwiches and wraps.

Ingredients

For the Cauliflower

1 large head of cauliflower
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste

For the Romesco Sauce

1 red bell pepper, roasted
1/4 cup almonds, toasted
1 clove garlic
2 tablespoons red wine vinegar
1 teaspoon smoked paprika
Salt to taste

Instructions

Prepare the Cauliflower

Preheat the grill to medium-high heat. Cut the cauliflower into thick steaks, about 1 inch wide, and brush both sides with olive oil. Season generously with smoked paprika, salt, and pepper.

Grill the Cauliflower

Place the cauliflower steaks on the grill and cook for about 5-7 minutes on each side, until nicely charred and tender. Remove from heat and set aside.

Make the Romesco Sauce

In a blender, combine the roasted red pepper, almonds, garlic, red wine vinegar, smoked paprika, and salt. Blend until smooth, adding a bit of water if necessary to reach desired consistency.

Serve

Plate the grilled cauliflower steaks and drizzle with the romesco sauce. Serve warm as a main dish or side.

Pro Tips

For an added twist, try adding a sprinkle of feta cheese or fresh herbs atop the dish before serving for extra flavor.

Troubleshooting Cooking Techniques

If your cauliflower steaks are sticking to the grill, ensure that your grill is preheated properly and coated with a thin layer of oil before cooking. Additionally, trying to flip them too soon can lead to sticking. Wait until you see grill marks before attempting to turn them; this visual cue is crucial for preventing the steaks from breaking apart.

In case you notice they are browning too quickly, you can reduce the heat slightly or move the steaks to a cooler part of the grill for slower cooking. This way, you’ll avoid charring and ensure that they cook evenly throughout.

Ingredient Substitutions

This recipe is quite flexible when it comes to ingredients. For the cauliflower, you could use thick slices of broccoli or even eggplant as an alternative, altering the flavors while maintaining a similar cooking method. Just remember that different vegetables will have varying cooking times, so adjust accordingly.

If you need a nut-free version of the romesco sauce, try sunflower seeds instead of almonds. They provide a good texture and flavor without the allergens. Additionally, swapping the red wine vinegar for apple cider vinegar can give the sauce a slight sweetness, which beautifully complements the roasted vegetables.

Questions About Recipes

→ Can I prepare the romesco sauce in advance?

Yes, the romesco sauce can be made a day ahead and stored in the fridge. Just give it a good stir before serving.

→ What can I substitute for almonds in the romesco sauce?

You can use walnuts or pine nuts if you prefer or have nut allergies.

→ Can I bake the cauliflower instead of grilling it?

Absolutely! Bake the cauliflower in an oven preheated to 425°F (220°C) for about 25 minutes, flipping halfway through.

→ Is this recipe suitable for vegan diets?

Yes! This dish is naturally vegan and can be enjoyed by anyone following a plant-based diet.