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:
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1 large cauliflower
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2–3 tbsp olive oil
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½ tsp smoked paprika
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½ tsp ground cumin (optional)
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Salt & freshly ground black pepper
For the Romesco sauce:
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1 large roasted red bell pepper (from a jar, or roasted yourself)
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¼ cup (30g) toasted almonds (or hazelnuts)
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1 garlic clove, roasted or lightly sautéed
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1 tbsp tomato paste (or 2 sun-dried tomatoes)
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1–2 tbsp red wine vinegar (to taste)
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¼ tsp smoked paprika
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¼ cup (60ml) olive oil
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Salt & pepper, to taste
For the quinoa:
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1 cup (180g) quinoa, rinsed
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2 cups (480ml) vegetable stock or water
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Zest of ½ lemon
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2 tbsp fresh parsley, chopped
Instructions
1. Prepare the cauliflower steaks
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Preheat oven to 425°F (220°C).
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Remove the outer leaves from the cauliflower, trim the stem but keep the core intact.
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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.)
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Place on a baking sheet, drizzle with olive oil, and sprinkle with paprika, cumin, salt, and pepper.
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Roast for 25–30 minutes, flipping once, until golden brown and tender with crispy edges.
2. Make the Romesco sauce
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In a food processor, combine roasted red pepper, almonds, garlic, tomato paste, vinegar, and smoked paprika.
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Pulse until smooth but still slightly textured.
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With the motor running, slowly drizzle in olive oil until emulsified. Season with salt and pepper.
3. Cook the quinoa
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In a saucepan, combine quinoa and vegetable stock.
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Bring to a boil, then cover and simmer for 15 minutes, until fluffy and liquid is absorbed.
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Remove from heat, stir in lemon zest and parsley. Season lightly with salt.
4. Assemble the dish
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Spoon quinoa onto plates.
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Top with a cauliflower steak.
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Drizzle generously with Romesco sauce.
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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