How to Make Roasted Cauliflower Steak with Smoky Romesco Sauce
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Preheat oven to 425°F (218°C). Brush cauliflower steak with olive oil and sprinkle with salt and smoked paprika.
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Place on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender.
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Meanwhile, blend roasted bell pepper, almonds, garlic, tomato paste, vinegar, olive oil, smoked paprika, and salt in a food processor until mostly smooth.
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Transfer the roasted cauliflower steak to a plate and spoon romesco sauce over top.
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Serve immediately, garnished with fresh parsley if desired.
Pro Tips for Perfect Roasted Cauliflower Steak with Smoky Romesco Sauce
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large cauliflower steak, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Roasted Cauliflower Steak with Smoky Romesco Sauce?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Roasted Cauliflower Steak with Smoky Romesco Sauce?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large cauliflower steak?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.