Grilled Cauliflower Steaks with Romesco Sauce
Thick cut, hearty, grilled cauliflower steak is served on top of a Spanish Romesco sauce enlivened with organic paprika and cayenne. The smoky notes of Romesco pair wonderfully with the char on the grilled cauliflower for a simple vegetarian meal.
PREP TIME:
TOTAL TIME:
MAKES: 4 servings
Ingredients
Use organic ingredients where possible.
For the grilled cauliflower:
- 2 large heads cauliflower, cut into 4, 1 inch thick slices/steaks (each head will provide about 2 slices, reserve extra florets for another use)
- 2 tablespoons grapeseed oil (or other high-heat oil)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground Simply Organic® Daily Grind (black pepper)
- 1 teaspoon Simply Organic® Paprika
For the Romesco sauce:
- 1⁄2 cup almonds, toasted
- 3 ripe Roma tomatoes, quartered
- 1⁄4 cup toasted plain bread crumbs
- 2 tablespoons sherry vinegar
- 1 teaspoon dried parsley
- 1 large roasted red bell pepper (from a jar)
- 2 cloves garlic, minced
- 11⁄2 teaspoons Simply Organic® Paprika
- 1 teaspoon Simply Organic® Cayenne
- 3 tablespoons extra virgin olive oil
- Kosher salt to taste
- Simply Organic® Daily Grind, ground to taste
Directions
For the grilled cauliflower:
- Preheat an outdoor grill or stove-top grill pan to high.
- Lay cauliflower steaks on a large baking sheet and brush both sides with grapeseed oil.
- Season each side with salt, Daily Grind black pepper and paprika.
- Grill for about 5 to 7 minutes per side, until cooked through and charred.
For the Romesco sauce:
- In a food processor, add toasted almonds and pulse until roughly chopped.
- Add tomatoes, toasted bread crumbs, sherry vinegar, parsley, roasted red pepper, garlic, paprika and cayenne and pulse until finely chopped.
- With food processor running, slowly drizzle in olive oil and process until smooth.
- Season to taste with salt and black pepper.
To serve:
- Preheat oven to 400 degrees.
Recipe Tip
- Divide Romesco sauce evenly onto four dinner plates and spread across plate.
- Place grilled cauliflower on top of Romesco sauce and garnish with freshly chopped green onions.
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