Are you looking for a vibrant, satisfying, and healthy plant-based meal? This Roasted Cauliflower Steak with Romesco Sauce & Quinoa recipe is exactly what you need. Perfect for vegetarians and vegans, this hearty dish combines the earthiness of roasted cauliflower steaks with the rich flavors of Romesco sauce and the nutritious base of quinoa. Whether you’re preparing a dinner for two or hosting a small gathering, this dish offers a beautiful balance of textures and flavors that will leave everyone feeling satisfied.

What Is Roasted Cauliflower Steak with Romesco Sauce & Quinoa?

Roasted cauliflower steak is a unique and delicious way to prepare cauliflower, treating it like a “steak” by cutting thick slices, then roasting until golden brown and tender. When paired with the smoky, tangy Romesco sauce and fluffy quinoa, it becomes a complete meal that is both visually appealing and bursting with flavor.

This recipe is not only a treat for your taste buds but also an excellent source of plant-based nutrients. The cauliflower steaks are rich in fiber and vitamins, while quinoa provides a complete protein source, making this dish both filling and nutritious.

Origin of Roasted Cauliflower Steak with Romesco Sauce & Quinoa

The concept of a cauliflower steak comes from the growing trend of using vegetables as the star of the meal, rather than just a side dish. Roasting cauliflower gives it a satisfying, meaty texture, making it an ideal vegetarian alternative to traditional steak. Romesco sauce, a staple of Catalan cuisine in Spain, adds a smoky, tangy flavor that pairs perfectly with roasted vegetables. The addition of quinoa, an ancient grain native to the Andes, brings a light but satisfying base to the dish.

While this specific combination is modern, drawing influences from Mediterranean and South American cuisines, it offers a contemporary twist on traditional plant-based recipes.

Ingredients for Roasted Cauliflower Steak with Romesco Sauce & Quinoa (Serves 2–3)

For the Cauliflower Steaks:

• 1 large cauliflower
• 2–3 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp ground cumin (optional)
• Salt & freshly ground black pepper

Romesco Sauce:

• 1 large roasted red bell pepper (from a jar, or roasted yourself)
• ¼ cup (30g) toasted almonds (or hazelnuts)
• 1 garlic clove, roasted or lightly sautéed
• 1 tbsp tomato paste (or 2 sun-dried tomatoes)
• 1–2 tbsp red wine vinegar (to taste)
• ¼ tsp smoked paprika
• ¼ cup (60ml) olive oil
• Salt & pepper, to taste

For the Quinoa:

• 1 cup (180g) quinoa, rinsed
• 2 cups (480ml) vegetable stock or water
• Zest of ½ lemon
• 2 tbsp fresh parsley, chopped

Step-by-Step Directions and Preparation Method

1. Prepare the Cauliflower Steaks

• Preheat your oven to 425°F (220°C).
• Remove the outer leaves from the cauliflower and trim the stem, but keep the core intact.
• Slice the cauliflower into thick “steaks,” about 1 ½ inch (4cm) wide. You should get 2–3 good-sized steaks. If any loose florets fall off, roast them alongside the steaks for an extra crispy treat.
• Place the cauliflower steaks on a baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, ground cumin (optional), salt, and pepper.
• Roast the cauliflower for 25–30 minutes, flipping once, until golden brown and tender with crispy edges.

2. Make the Romesco Sauce

• In a food processor, combine the roasted red bell pepper, toasted almonds, garlic, tomato paste, red wine vinegar, and smoked paprika.
• Pulse the mixture until smooth but still slightly textured.
• With the motor running, slowly drizzle in the olive oil until the sauce is fully emulsified.
• Season with salt and pepper to taste. If needed, adjust the red wine vinegar to suit your preference for tanginess.

3. Cook the Quinoa

• In a saucepan, combine the quinoa and vegetable stock (or water).
• Bring to a boil, then cover and reduce the heat to a simmer. Cook for about 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed.
• Once done, remove from heat and stir in the lemon zest and chopped parsley. Lightly season with salt.

4. Assemble the Dish

• Spoon the cooked quinoa onto plates, creating a base for the cauliflower steaks.
• Top each plate with a roasted cauliflower steak.
• Generously drizzle the Romesco sauce over the cauliflower.
• Garnish with extra parsley, toasted almonds, and a wedge of lemon.

Chef’s Tip: To enhance the meal, pair it with a side of sautéed greens like spinach or kale for added flavor and nutrition. A crisp fennel and orange salad would also add brightness to the dish.

Variations of Roasted Cauliflower Steak with Romesco Sauce & Quinoa

While the core ingredients and preparation method remain the same, you can experiment with a few variations to suit your taste:

1. Add Grilled Vegetables

For a more colorful and nutrient-dense dish, consider adding grilled vegetables such as zucchini, eggplant, or bell peppers. These vegetables complement the roasted cauliflower and add an extra layer of flavor.

2. Use Different Nuts

Instead of toasted almonds, try hazelnuts, walnuts, or pine nuts in the Romesco sauce. Each nut variety will give the sauce a slightly different texture and taste.

3. Try Different Grains

If quinoa isn’t your preference, you can swap it out with other grains like farro, bulgur wheat, or brown rice. Each grain has a distinct texture and flavor, allowing you to customize the dish to your liking.

4. Add Protein

For an extra protein boost, consider topping the dish with chickpeas, lentils, or even a plant-based protein like tempeh or tofu. These additions can make the meal more filling and satisfying, especially for those looking for additional protein sources.

Frequently Asked Questions (FAQs)

1. Can I make this dish ahead of time?
Yes, you can prepare the components of this dish in advance. Roast the cauliflower and make the Romesco sauce a day before serving, then reheat them when ready to assemble. The quinoa can also be cooked ahead and stored in the fridge for up to 3 days.

2. Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Be sure to check the labels on your ingredients, especially the vegetable stock, to ensure they are free from gluten.

3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the cauliflower steaks and Romesco sauce in the oven and the quinoa in the microwave or on the stovetop.

4. Can I substitute other vegetables for cauliflower?
Yes, you can use other hearty vegetables like portobello mushrooms, sweet potatoes, or butternut squash as a substitute for cauliflower. These vegetables will provide a similar texture when roasted.

5. Is this recipe suitable for vegans?
Absolutely! This recipe is 100% plant-based, making it perfect for vegans and vegetarians alike.

6. Can I make Romesco sauce without nuts?
If you have a nut allergy or prefer to avoid nuts, you can substitute the almonds with seeds, such as sunflower or pumpkin seeds, or omit them entirely.

7. How can I make the Romesco sauce spicier?
To add some heat to your Romesco sauce, include a small chili pepper or a pinch of cayenne pepper. Adjust to taste based on your spice preference.

8. Can I use store-bought Romesco sauce?
While making homemade Romesco sauce offers the best flavor, you can use store-bought sauce in a pinch. Just be sure to check the ingredients to ensure it’s vegan and doesn’t contain any unwanted additives.

Conclusion

The Roasted Cauliflower Steak with Romesco Sauce & Quinoa is a show-stopping, plant-based dish that combines bold flavors and vibrant colors. Whether you are a seasoned chef or a beginner in the kitchen, this recipe offers a straightforward yet sophisticated approach to preparing a healthy, hearty meal. With its crispy cauliflower steaks, smoky Romesco sauce, and fluffy quinoa, it’s a perfect addition to any dinner table. Give it a try, and you’re sure to enjoy a satisfying, nutrient-packed meal that will leave you feeling nourished and happy.

By incorporating simple ingredients with big flavors, this dish proves that plant-based meals can be just as satisfying and delicious as meat-based ones. Enjoy!

Roasted Cauliflower Steak with Romesco Sauce & Quinoa: A Hearty, Colorful Plant-Based Dish

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• Author: David Andersson
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Roasted cauliflower steak is a unique and delicious way to prepare cauliflower, treating it like a “steak” by cutting thick slices, then roasting until golden brown and tender. When paired with the smoky, tangy Romesco sauce and fluffy quinoa, it becomes a complete meal that is both visually appealing and bursting with flavor.

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Ingredients

Scale 1x2x3x

For the cauliflower steaks:

• 1 large cauliflower

• 2–3 tbsp olive oil

• ½ tsp smoked paprika

• ½ tsp ground cumin (optional)

• Salt & freshly ground black pepper

For the Romesco sauce:

• 1 large roasted red bell pepper (from a jar, or roasted yourself)

• ¼ cup (30g) toasted almonds (or hazelnuts)

• 1 garlic clove, roasted or lightly sautéed

• 1 tbsp tomato paste (or 2 sun-dried tomatoes)

• 1–2 tbsp red wine vinegar (to taste)

• ¼ tsp smoked paprika

• ¼ cup (60ml) olive oil

• Salt & pepper, to taste

For the quinoa:

• 1 cup (180g) quinoa, rinsed

• 2 cups (480ml) vegetable stock or water

• Zest of ½ lemon

• 2 tbsp fresh parsley, chopped

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Instructions

1. Prepare the cauliflower steaks

1. Preheat oven to 425°F (220°C).

2. Remove the outer leaves from the cauliflower, trim the stem but keep the core intact.

3. Slice the cauliflower into thick “steaks” about 1 ½ inch (4cm) wide. (You’ll get 2–3 good steaks; loose florets can be roasted alongside.)

4. Place on a baking sheet, drizzle with olive oil, and sprinkle with paprika, cumin, salt, and pepper.

5. Roast for 25–30 minutes, flipping once, until golden brown and tender with crispy edges.

2. Make the Romesco sauce

1. In a food processor, combine roasted red pepper, almonds, garlic, tomato paste, vinegar, and smoked paprika.

2. Pulse until smooth but still slightly textured.

3. With the motor running, slowly drizzle in olive oil until emulsified. Season with salt and pepper.

3. Cook the quinoa

1. In a saucepan, combine quinoa and vegetable stock.

2. Bring to a boil, then cover and simmer for 15 minutes, until fluffy and liquid is absorbed.

3. Remove from heat, stir in lemon zest and parsley. Season lightly with salt.

4. Assemble the dish

• Spoon quinoa onto plates.

• Top with a cauliflower steak.

• Drizzle generously with Romesco sauce.

• Garnish with extra parsley, toasted almonds, and a wedge of lemon.

Notes

write a small note what I can add after recipe

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting + Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 plate
• Calories: ~390
• Sugar: 7g
• Sodium: 450mg
• Fat: 17g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 9g
• Protein: 13g
• Cholesterol: None

Keywords: Cauliflower Steak with Romesco Sauce, Vegan Cauliflower Steak, Quinoa and Cauliflower Recipe, Romesco Sauce Cauliflower, Plant-Based Cauliflower Steak