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.
Ingredients
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
Instructions
1. Prepare the cauliflower steaks
Preheat oven to 425°F (220°C).
Remove the outer leaves from the cauliflower, trim the stem but keep the core intact.
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.)
Place on a baking sheet, drizzle with olive oil, and sprinkle with paprika, cumin, salt, and pepper.
Roast for 25–30 minutes, flipping once, until golden brown and tender with crispy edges.
2. Make the Romesco sauce
In a food processor, combine roasted red pepper, almonds, garlic, tomato paste, vinegar, and smoked paprika.
Pulse until smooth but still slightly textured.
With the motor running, slowly drizzle in olive oil until emulsified. Season with salt and pepper.
3. Cook the quinoa
In a saucepan, combine quinoa and vegetable stock.
Bring to a boil, then cover and simmer for 15 minutes, until fluffy and liquid is absorbed.
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