Cauliflower Steaks with Romesco Sauce
Cauliflower Steaks with Romesco Sauce requires approximately 45 minutes from start to finish. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 779 calories, 21g of protein, and 61g of fat per serving. This recipe serves 2. For $5.03 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. If you have sweet pickle juice from the jar, garlic cloves, chickpeas, and a few other ingredients on hand, you can make it. valentin day will be even more special with this recipe. Plenty of people made this recipe, and 213 would say it hit the spot. It works well as an expensive main course. It is brought to you by Love & Lemons. This recipe is typical of European cuisine. Overall, this recipe earns an outstanding spoonacular score of 99%. Users who liked this recipe also liked Cauliflower Steaks With Romesco Sauce, Cauliflower Steaks with Romesco Sauce, and Herb Crusted Cauliflower Steaks with Romesco Sauce.
Servings: 2
Ingredients:
¼ cup blanched almonds
2 1-inch thick cauliflower “steaks” from 1 medium cauliflower
¼ cup cooked chickpeas (or 1 slice ciabatta bread, for thickening)
2 garlic cloves
1 tablespoon golden raisins
¼ cup toasted hazelnuts
½ teaspoon lemon zest
¼ cup extra-virgin olive oil, more to taste
2 tablespoons chopped parsley
2 tablespoons pine nuts, toasted
2 tablespoons red wine vinegar
Sea salt and freshly ground black pepper
1 tablespoon sunflower oil (or other high-heat oil)
1 teaspoon sweet paprika
2 roasted red bells peppers, fresh or from a jar
2 tablespoons tomato paste
3 tablespoons water
Equipment:
blender
oven
frying pan
Cooking instruction summary:
Make the Romesco Sauce: In a blender, combine the red peppers, tomato paste, water, vinegar, chickpeas, hazelnuts, almonds, garlic, paprika, olive oil, and a pinch of salt and pepper. Blend until smooth. Season to taste.Preheat the oven to 400F. Cut two 1-inch thick slices from the cauliflower, keeping the core intact. Heat the oil in a large cast iron pan. Place the cauliflower steaks into the pan and gently press them down. Lightly brush the top of the steaks with a little more oil, and season with salt and pepper. Sear for 2 minutes per side, or until golden brown, then transfer to the oven and roast for 15 minutes or until the cauliflower is tender but firm.Spread two plates with romesco sauce and top each with a cauliflower steak. Sprinkle with the chopped parsley, pine nuts, golden raisins, and lemon zest. Season with salt and pepper to taste.Store extra romesco sauce in the fridge for up to 4 days. Slather it on sandwiches or use as a veggie dip.
Step by step:
1. Make the Romesco Sauce: In a blender, combine the red peppers, tomato paste, water, vinegar, chickpeas, hazelnuts, almonds, garlic, paprika, olive oil, and a pinch of salt and pepper. Blend until smooth. Season to taste.Preheat the oven to 400F.
2. Cut two 1-inch thick slices from the cauliflower, keeping the core intact.
3. Heat the oil in a large cast iron pan.
4. Place the cauliflower steaks into the pan and gently press them down. Lightly brush the top of the steaks with a little more oil, and season with salt and pepper. Sear for 2 minutes per side, or until golden brown, then transfer to the oven and roast for 15 minutes or until the cauliflower is tender but firm.
5. Spread two plates with romesco sauce and top each with a cauliflower steak. Sprinkle with the chopped parsley, pine nuts, golden raisins, and lemon zest. Season with salt and pepper to taste.Store extra romesco sauce in the fridge for up to 4 days. Slather it on sandwiches or use as a veggie dip.
Nutrition Information:
covered percent of daily need
