vegan cauliflower steaks with romesco sauce

romesco sauce ingredients are pulsed in the food processor.

Romesco sauce is pureed until smooth.

Cauliflower steaks are cut 1 inch thick.

vegan cauliflower steaks with romesco sauce

Vegan Cauliflower Steaks with Romesco Sauce is a hearty, yet light. complete vegan entree that can be partially prepared in advance. Elegant and delicious and simple to make. Serve alongside a simple caesar or arugula salad for a beautiful presentation.


Vegan Cauliflower Steaks with Romesco Sauce
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Vegan
Serves: 4 servings
  • ⅓ Cup Olive Oil
  • 1 Clove Garlic, sliced
  • ½ teaspoon Red Pepper Flakes
  • ¼ Cup Blanched Almonds
  • 1 Slice Good Quality Bread, cubed
  • 1 Medium Tomato - roasted
  • 1 Medium Red Pepper, roasted and peeled
  • 1 Dried Ancho Chili - toasted and soaked
  • 1 Tablespoon Red Wine Vinegar
  • ¼ Cup Water
  • 1 Head of Cauliflower, cut into 4 1inch thick steaks
  1. Place the tomato and red pepper into the oven in a heavy baking dish and roast under the broiler until the skin is dark and blistering - about 10 minutes. When adequately toasted, remove both from the oven and peel and chop the tomato. Add to the bowl of your food processor.
  2. Sweat the roasted pepper in a paper bag or a covered bowl to loosen the skin and then peel and discard seeds and membranes. Add the roasted red pepper meat to the food processor.
  3. Simmer the dried ancho chili in the olive oil in a cast iron skillet on medium until tender and brightly colored. Remove from the oil with a slotted spoon and drain on a paper towel. Discard the seeds and stem. Add the bread cubes, almonds and garlic to the warm oil and simmer until bread is lightly colored.
  4. Add all ingredients to the food processor bowl and pulse together to form a slurry-like sauce. Add the water and red wine vinegar, salt and pepper to taste, continuing to process until the smooth consistency of the sauce is reached. It can be served slightly chunky or processed to very smooth.
  5. Slather the cauliflower steaks with olive oil and grill on a griddle or heavy bottomed cast iron type skillet - about 5 minutes on each side until tender and browned. Season with salt and white pepper as you remove from the pan and serve atop the romesco sauce. Cauliflower steaks can be held in a warm oven until it is time to serve your entree.
  6. Enjoy!
This recipe is low in saturated fats and offers a healthy portion of omega 3's and 6's AND it is delicious with no cholesterol! Simple to prepare with a smoky depth of flavor from the roasted peppers in the sauce. A fabulous seasonal meal for the cool months.
Nutrition Information
Serving size: 167 g Calories: 320 Fat: 26.2 g Saturated fat: 3.4 g Unsaturated fat: 21.9 g Trans fat: 0 g Carbohydrates: 18 g Sugar: 2 g Sodium: 449 mg Fiber: 4 g Protein: 6.3 g Cholesterol: 0 mg

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