Grilled Romesco Cauliflower Steak Recipe

Name: Grilled Romesco Cauliflower Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head (large) Cauliflower, Sliced Lengthwise Through The Core Into 4 Steaks; 2 Tablespoons Fresh Lemon Juice; 1 Tablespoon Olive Oil; Sea Salt; Sliced Parsley, For Garnish; FOR THE SAUCE:; 1/2 Large Tomato On The Vine, Chopped; 1/4 cups Slivered Almonds; 1/2 cups Thinly Sliced Roasted Red Peppers, Packed; 1/2 Tablespoons Fresh Lemon Juice; 1 teaspoon Garlic, Minced; 1/4 teaspoons Sea Salt; 1/4 teaspoons Ground Cumin

Servings: persons

1 head (large) Cauliflower, Sliced Lengthwise Through The Core Into 4 Steaks
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Olive Oil
Sea Salt
Sliced Parsley, For Garnish
FOR THE SAUCE:
1/2 Large Tomato On The Vine, Chopped
1/4 cups Slivered Almonds
1/2 cups Thinly Sliced Roasted Red Peppers, Packed
1/2 Tablespoons Fresh Lemon Juice
1 teaspoon Garlic, Minced
1/4 teaspoons Sea Salt
1/4 teaspoons Ground Cumin

1
Preheat oven to 350u00b0F. Spread almonds onto a small baking sheet and bake until lightly golden brown, about 3-5 minutes. Watch them closely as they burn fast. Set aside. Preheat grill to medium heat.
2
Place cauliflower steaks on a cutting board and mix lemon juice and oil together in a small bowl. Rub half of the oil mixture all over the tops of the cauliflower and sprinkle with salt.
3
Place cauliflower steaks on the grill, oil side down, and cook until charred and begin to soften, about 8-9 minutes. Rub the rest of the oil mixture on top of the steaks and flip. Cook until soft and fork-tender, about another 8-10 minutes.
4
While cauliflower cooks, place tomato into a small food processor (mine is 3 cups) and process until broken down and smooth. Add all the other sauce ingredients, including toasted almonds, and process until smooth and creamy.
5
Serve the sauce over the cauliflower and garnish with parsley. Devour!
6
Note: Don't try to mix everything without breaking down the tomato first-it doesn't work well and you will have chunky tomato.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 head (large) Cauliflower, Sliced Lengthwise Through The Core Into 4 Steaks, 2 Tablespoons Fresh Lemon Juice, 1 Tablespoon Olive Oil, Sea Salt, and more.

Yes, Grilled Romesco Cauliflower Steak falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Romesco Cauliflower Steak

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