Grilled Cauliflower Steak With Romesco Sauce
User Reviews
5
Grilled Cauliflower Steak With Romesco Sauce
Description
Grilled Cauliflower Steak With Romesco Sauce features thick slices of cauliflower grilled until charred and fork-tender. The cauliflower is first brushed with a lemon and olive oil mixture and sprinkled with sea salt. It cooks over medium heat on the grill for about 8-9 minutes per side, achieving a nicely browned exterior while softening the interior.
The accompanying romesco sauce is made by roasting slivered almonds until golden then blending them with roasted red peppers, fresh tomato, lemon juice, garlic, sea salt, cumin, and olive oil until smooth and creamy. The sauce’s nutty, slightly smoky depth complements the roasted flavors of the cauliflower steaks.
Presented with a sprinkle of fresh parsley, this dish provides a satisfying vegetarian main or side with bold flavors and contrasting textures. It is suitable for serving warm as a plated vegetable dish with grains or proteins.
Ingredients
- 1 cauliflower sliced lengthwise through the core into 4 "steaks", large head
- 2 tablespoons lemon juice fresh
- 1 tablespoon olive oil
- salt sea salt
For the romesco sauce:
- 1/4 cup almonds slivered
- 1/2 tomato chopped, large
- 1/2 cup roasted red pepper packed, thinly sliced
- 1/2 tablespoon lemon juice fresh
- 1 teaspoon garlic minced
- 1/4 teaspoon salt sea salt
- 1/4 teaspoon cumin ground
- parsley for garnish, sliced
Instructions
- Preheat your oven to 350°F. Spread the almonds onto a small baking sheet and bake until lightly golden brown, about 3-5 minutes. Watch them closely as they burn fast. Set aside. Preheat your grill to medium heat.
- Place the cauliflower steaks on a cutting board and mix the lemon juice and oil together in a small bowl. Brush half of the oil mixture over the tops of the cauliflower and sprinkle with sea salt.
- Place the cauliflower "steaks" on the grill, oil side down, and cook until they are charred and begin to soften, about 8-9 minutes. Then brush the rest of the oil mixture on top of the "steaks" and flip. Cook until soft and fork tender, another 8-9 minutes.
- While the cauliflower cooks, place 1/2 tomato into a small food processor (mine is 3 cups) and process until broken down and smooth.
- Add the remaining sauce ingredients, including the toasted almonds, and process until smooth and creamy.
- Serve the sauce over the cauliflower steaks and garnish with parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 10.4g | 3% |
| Protein | 4.6g | 9% |
| Fat | 7g | 11% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 4.6g | 23% |
| Sodium | 251mg | 10% |
| Potassium | 494mg | 11% |
| Fiber | 4.7g | 19% |
| Sugar | 3.8g | 8% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 108.9mg | 121% |
| Calcium | 54mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
