Grilled Cauliflower Steaks with Smoky Romesco Sauce
Looking for a delicious and visually stunning dish that elevates your vegetable game? These grilled cauliflower steaks are a fantastic choice! With their charred exterior and tender interior, they make a hearty base for the smoky romesco sauce that brings bold flavors to the table. This recipe is quick, easy, and perfect for any occasion.
Ingredients
- 1 large head of cauliflower, sliced into 1-inch thick steaks
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- For the Romesco Sauce:
- 1 cup roasted red peppers, jarred or homemade
- 1/2 cup almonds, toasted
- 2 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- Salt, to taste
- 1-2 tablespoons water, for consistency
Instructions
- Prepare the Cauliflower: Preheat your grill to medium-high heat. Brush both sides of the cauliflower steaks with olive oil, and season with salt and black pepper.
- Grill the Cauliflower: Place the cauliflower steaks on the grill and cook for about 4-5 minutes on each side, or until they are nicely charred and tender.
- Make the Romesco Sauce: In a blender or food processor, combine the roasted red peppers, almonds, minced garlic, red wine vinegar, smoked paprika, and salt. Blend until smooth, adding water as needed to reach your desired consistency.
- Serve: Once the cauliflower steaks are cooked, plate them and drizzle the smoky romesco sauce on top. Enjoy warm!
Cook’s tips
- Slice the cauliflower evenly (about 1 inch thick) so the steaks cook uniformly and hold together well.
- Use a grill pan or cast-iron skillet if you don't have an outdoor grill—just make sure it's preheated to medium-high.
- Toast the almonds until fragrant before blending to bring out their nutty flavor in the sauce.
- Add water gradually to the romesco sauce to achieve your desired consistency; it should be pourable but still slightly thick.
- Let the grilled cauliflower rest for 2-3 minutes before serving to allow the juices to settle.
Substitutions
- Use a grill pan or cast-iron skillet instead of an outdoor grill.
- Substitute almonds with walnuts or pine nuts for a different nutty profile.
- Use jarred roasted red peppers if you don't have homemade.
- Replace red wine vinegar with sherry vinegar or lemon juice for a similar tang.
- For a milder sauce, reduce the smoked paprika or use sweet paprika.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. The romesco sauce can be stored separately in the fridge for up to a week.
Frequently asked questions
Can I make this recipe without a grill?
Yes, you can use a grill pan or a regular skillet over high heat to achieve similar charring. Just make sure the pan is very hot before adding the cauliflower.
Can I prepare the romesco sauce ahead of time?
Absolutely, the sauce can be made up to 3 days in advance and stored in the refrigerator. Bring it to room temperature or warm it slightly before serving.
What if I don't have smoked paprika?
You can use regular paprika and add a pinch of liquid smoke, or simply use regular paprika for a milder, less smoky flavor.
How do I keep the cauliflower steaks from falling apart?
Slice them thickly (about 1 inch) and handle them gently. Use a wide spatula to flip them carefully, and avoid moving them too much while grilling.
