Roasted Cauliflower Steaks with Romesco Sauce

Transform humble cauliflower into a show-stopping centerpiece with these golden-roasted cauliflower steaks draped in vibrant Spanish romesco sauce. This Mediterranean-inspired dish celebrates the beauty of plant-based eating, where thick-cut cauliflower slabs develop crispy, caramelized edges while maintaining a tender, almost meaty interior. The high-heat roasting brings out the vegetable's natural sweetness and creates a satisfying texture that rivals any protein. The star of this dish is the romesco sauce, a classic Catalan condiment that originated in the fishing villages along Spain's northeastern coast. This luscious, brick-red sauce combines roasted red peppers, toasted almonds, garlic, and smoked paprika into a smoky, nutty, slightly sweet accompaniment that transforms the cauliflower into something truly extraordinary. The sauce's complex layers of flavor—from the char on the peppers to the richness of the nuts—perfectly complement the cauliflower's mild, earthy taste. This recipe embodies the principles of the Mediterranean Diet with its focus on vegetables, healthy fats from olive oil and nuts, and bold, satisfying flavors that prove plant-based meals can be both nourishing and indulgent. Whether you're serving this as a vegetarian main course or an impressive side dish, these cauliflower steaks deliver restaurant-quality results with simple, wholesome ingredients. The romesco sauce can be made ahead, making this an elegant yet practical weeknight dinner option.

Ingredients

• 1 wholelarge cauliflower head, leaves removed
• 1/4 cupextra virgin olive oil, divided
• 1 tspsalt
• 1/2 tspblack pepper, freshly ground
• 1 cuproasted red peppers, jarred, drained
• 1/3 cupwhole almonds, toasted
• 2 wholegarlic cloves, peeled
• 1 tbsptomato paste
• 2 tbspsherry vinegar
• 1 tspsmoked paprika
• 1/4 tspcayenne pepper
• 2 tbspfresh parsley, chopped optional
• 4 wholelemon wedges, for serving optional

Method

1. Preheat oven to 425°F. Line a baking sheet with parchment paper. 0:04
2. Place the cauliflower head stem-side down on a cutting board. Using a large, sharp knife, slice down through the center to create two halves, then cut each half into 1-inch thick steaks, starting from the center. You should get 4 good steaks from the center; reserve the florets that fall off for another use. 0:06
3. Arrange the cauliflower steaks on the prepared baking sheet. Brush both sides generously with 3 tablespoons of olive oil, then season with salt and black pepper. 0:05
4. Roast the cauliflower steaks in the preheated oven for 20 minutes, then carefully flip each steak and continue roasting for another 15 minutes, until golden brown and tender when pierced with a fork. 0:05
5. While the cauliflower roasts, make the romesco sauce. In a food processor, combine the roasted red peppers, toasted almonds, garlic cloves, tomato paste, sherry vinegar, smoked paprika, and cayenne pepper. 0:05
6. Pulse the mixture several times to break down the ingredients, then with the processor running, slowly drizzle in the remaining 1 tablespoon of olive oil until the sauce is smooth but still has some texture. Taste and adjust seasoning with salt if needed. 0:06
7. Transfer the romesco sauce to a serving bowl or spread it on a large platter as a base for the cauliflower steaks. 0:04
8. Once the cauliflower steaks are done roasting, carefully transfer them to the platter with the romesco sauce or onto individual plates with sauce spooned over the top. 0:05
9. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing over the top. 0:04