There’s something truly satisfying about transforming humble ingredients into a dish that feels just a bit special—and that’s exactly what this Cauliflower “Steak” with Romesco Sauce and Toasted Almonds delivers. Crispy on the outside, tender on the inside, these cauliflower steaks soak up the bold, smoky flavors of the vibrant romesco sauce, while the crunchy toasted almonds add a delightful contrast. Whether you’re looking to impress guests or just crave a comforting homemade meal that’s anything but ordinary, this recipe is a game-changer. Plus, it’s surprisingly simple to make, proving that plant-based cooking can be both elegant and effortless. Let me show you how to turn this versatile veggie into the star of your next dinner!
Why choose Cauliflower “Steak” with Romesco Sauce?
Bold flavors: The smoky, tangy romesco sauce elevates the naturally mild cauliflower into a taste sensation. Easy to prepare: Simple steps make it perfect for weeknight dinners or impressive gatherings. Texture delight: Crispy edges with a tender center, balanced by crunchy toasted almonds. Plant-based elegance: A vegan-friendly dish that doesn’t compromise on sophistication or flavor. Versatile appeal: Great as a main or side, satisfying both veggie lovers and curious foodies alike.
Cauliflower “Steak” with Romesco Sauce Ingredients
For the Cauliflower Steaks
- Cauliflower head – Choose a firm, fresh head to slice into perfect “steaks” that hold their shape during cooking.
- Olive oil – Use extra virgin for roasting, which helps develop those irresistible crispy edges.
- Smoked paprika – Adds a subtle smoky warmth that complements the romesco sauce beautifully.
- Sea salt and black pepper – Season simply to highlight the natural flavors of the cauliflower.
For the Romesco Sauce
- Roasted red peppers – The base of the sauce; they bring vibrant color and sweetness.
- Tomatoes – Fresh or canned, they add body and balancing acidity.
- Garlic cloves – Roasted or raw, they deepen the flavor profile.
- Toasted almonds – Essential for the sauce’s nutty undertone and a crunchy garnish that elevates the Cauliflower “Steak” with Romesco Sauce.
- Red wine vinegar – Gives the sauce a sharp tang that brightens every bite.
- Smoked paprika and cayenne – Kick up the warmth and add layers of smoky heat.
- Olive oil – To emulsify the sauce and give it a silky finish.
For Garnish and Serving
- Extra toasted almonds – Sprinkle on top for added texture and nutty crunch.
- Fresh parsley or basil – Adds a fresh, herbal note to balance the richness.
- Lemon wedges – A squeeze of lemon brightens the dish just before serving.
How to Make Cauliflower “Steak” with Romesco Sauce
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Preheat the oven. Set oven to 425°F, allowing it to reach optimal heat. A hot oven guarantees those beautiful golden-brown edges on your cauliflower steaks, enhancing both flavor and texture in every bite.
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Slice the cauliflower. Carefully trim outer leaves, slice core-adjacent cauliflower into ¾-inch thick steaks. Maintain the central florets together so each steak stays intact during roasting for a perfect presentation.
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Season the steaks. Brush both sides of each cauliflower steak with extra virgin olive oil, then sprinkle evenly with smoked paprika, sea salt, and black pepper to enhance smoky, savory flavors.
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Roast the steaks. Arrange steaks on a parchment-lined baking sheet, leaving space between them. Roast for 20–25 minutes, flipping halfway, until edges turn deep golden and tender.
For the Romesco Sauce:
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Combine sauce ingredients. Combine jarred roasted red peppers, tomatoes, garlic, toasted almonds, red wine vinegar, smoked paprika, and cayenne in a food processor. Pulse until chunky-smooth, preserving a bit of texture.
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Emulsify the sauce. With the food processor running, slowly drizzle in olive oil until the sauce emulsifies into a silky, vibrant spread. Taste and adjust seasoning with salt or vinegar as needed.
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Plate and garnish. To assemble, spoon generous swirls of Romesco sauce onto warmed plates, top with roasted cauliflower steaks, then finish with extra toasted almonds, fresh parsley, and a bright lemon squeeze.
Optional: sprinkle crushed red pepper flakes for extra heat.
Exact quantities are listed in the recipe card below.
Expert Tips for Cauliflower “Steak” with Romesco Sauce
- Choose a firm cauliflower: Select a dense head with tightly packed florets to ensure sturdy steaks that hold their shape during roasting.
- Slice steaks evenly: Keep steaks about ¾-inch thick for even cooking and optimal tenderness with crisp edges.
- Don’t overcrowd the pan: Give each steak space on the baking sheet to roast properly and develop a golden crust.
- Toast almonds carefully: Watch almonds closely while toasting to avoid burning, which can turn them bitter and overpower the dish.
- Emulsify sauce slowly: Drizzle olive oil gradually into the romesco sauce for that perfect silky texture and balanced flavor.
- Adjust seasoning last: Taste the romesco sauce after blending and add salt or vinegar carefully to avoid over-seasoning your cauliflower “steak” with romesco sauce.
How to Store and Freeze Cauliflower “Steak” with Romesco Sauce
Fridge: Store leftover cauliflower “steak” in an airtight container for up to 3 days. Reheat in the oven to retain that crispy texture.
Freezer: For longer storage, freeze the cooked steaks in a single layer on a baking sheet, then transfer to an airtight container for up to 2 months.
Romesco Sauce: Keep the romesco sauce in a sealed jar in the fridge for up to a week, or freeze in small portions for up to 3 months.
Reheating: To reheat, warm the steaks in the oven at 375°F until heated through and serve with warmed romesco sauce for that fresh, vibrant flavor.
Make Ahead Options
Preparing this Easy Cauliflower “Steak” with Romesco Sauce ahead of time can make busy weeknights a breeze! You can slice the cauliflower steaks and season them up to 24 hours in advance; simply keep them covered in the refrigerator to maintain their freshness. The romesco sauce can also be made ahead; just store it in an airtight container in the fridge for up to 3 days. For the best results, give the sauce a good stir before serving. When you’re ready to enjoy this delicious dish, roast the cauliflower steaks directly from the fridge and plate them with the romesco sauce—your family will be thrilled to dig into a homemade meal that feels special, without the last-minute rush!
Cauliflower “Steak” Variations
Feel free to unleash your creativity and customize this dish to suit your taste preferences and dietary needs!
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Grilled Flavor: For a smoky twist, grill the cauliflower steaks instead of roasting for an added depth of flavor.
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Spicy Kick: Toss a pinch of red pepper flakes into the romesco sauce for a lively heat that balances beautifully with the creamy almonds.
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Nut-Free: Substitute sunflower seeds for the almonds in the romesco for a delicious, nut-free sauce option that still packs a crunch!
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Herb-Infused: Blend fresh herbs like basil or cilantro into the romesco sauce for a refreshing twist that brightens up the flavor profile.
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Add Extra Veggies: Serve the cauliflower steaks on a bed of sautéed spinach or roasted zucchini for an extra layer of savory goodness.
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Smoky Chipotle: Swap out the smoked paprika for chipotle powder for a bold, spicy smokiness that brings an exciting kick to your dish.
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Creamy Vegan Option: Add a spoonful of tahini to the romesco sauce for creaminess and a nutty twist that enhances the dish’s overall texture.
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Sweetened Sauce: Mix a touch of honey or maple syrup into the romesco for a subtle sweetness that complements the smoky flavors beautifully.
What to Serve with Cauliflower “Steak” with Romesco Sauce?
Elevate your dining experience by pairing this delightful dish with accompaniments that harmonize beautifully.
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Quinoa Salad: A light, fluffy bowl of quinoa mixed with fresh vegetables offers a nutty flavor and a refreshing contrast to the hearty cauliflower.
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Garlic Roasted Potatoes: Crispy, golden potatoes are the perfect sidekick for soaking up any remaining romesco sauce, adding a comforting, savory element to your meal.
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Grilled Asparagus: This vibrant green side not only adds a pop of color but also boasts a subtle char that complements the smoky flavors of the dish.
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Creamy Hummus with Veggies: A rich, smooth hummus serves as a delightful dip for fresh veggie sticks, enhancing the meal’s textural variety while echoing the romesco’s nuttiness.
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Herbaceous Couscous: Fluffy couscous infused with fresh herbs adds a delightful hint of brightness and a light, chewy texture that plays well with the cauliflower.
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Savory Mushroom Medley: A sautéed mix of mushrooms drizzled with balsamic glaze provides an earthy richness, balancing the dish’s vibrant flavors nicely.
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Chilled White Wine: A crisp, chilled Sauvignon Blanc or a bright Pinot Grigio will cleanse your palate and elevate the meal’s lightness, making for a refreshing drink choice.
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Lemon Sorbet: End on a sweet, refreshing note with lemon sorbet that cleanses the palate and provides a delightful citrus finish after the hearty meal.
Easy Cauliflower “Steak” with Romesco Sauce and Crunchy Almonds Recipe FAQs
How do I select the perfect cauliflower for making “steaks”?
Choose a firm, dense cauliflower head with tightly packed florets and no dark spots. Freshness matters for sturdy steaks that hold their shape during roasting and deliver the best texture.
What’s the best way to store leftover cauliflower steaks and romesco sauce?
Store cauliflower steaks in an airtight container in the fridge for up to 3 days. Keep the romesco sauce in a sealed jar in the fridge for up to a week. For crispier steaks, reheat in the oven rather than the microwave.
Can I freeze the cauliflower steaks and romesco sauce? How?
Absolutely! Freeze cooked cauliflower steaks in a single layer on a baking sheet so they don’t stick. Once frozen solid, transfer them to an airtight container or freezer bag for up to 2 months. Freeze romesco sauce in small portions using ice cube trays or airtight containers for up to 3 months. Thaw sauce overnight in the fridge and warm gently before serving.
My cauliflower steaks sometimes turn mushy instead of crispy—what am I doing wrong?
To get that perfect crispy edge, slice your steaks evenly about ¾-inch thick and avoid overcrowding the baking sheet. Roast at a high temperature (425°F) and flip halfway to promote even browning. Brushing both sides with olive oil before roasting is key to achieving that delightful crunch.
Are toasted almonds safe for people with nut allergies or pets?
Toasted almonds are delicious here but not safe for those with tree nut allergies. If you have pets, never feed them almonds or romesco sauce ingredients, as some can be harmful. Always keep nuts and sauces out of reach and consider nut-free garnishes when serving guests with allergies.
Easy Cauliflower “Steak” with Romesco Sauce and Crunchy Almonds
Ingredients
Equipment
Method
- Preheat the oven to 425°F.
- Slice the cauliflower into ¾-inch thick steaks.
- Brush both sides with olive oil and season with smoked paprika, sea salt, and black pepper.
- Arrange on a parchment-lined baking sheet and roast for 20-25 minutes, flipping halfway.
- Combine roasted red peppers, tomatoes, garlic, toasted almonds, red wine vinegar, smoked paprika, and cayenne in a food processor.
- Slowly drizzle in olive oil until emulsified.
- Spoon Romesco sauce onto plates, top with cauliflower steaks, and garnish with toasted almonds and fresh herbs.
