Parmesan Cauliflower Steaks with Romesco Sauce
I truly love the versatility of cauliflower. If you haven’t noticed by now, I always try and find ways of incorporating brassica and cruciferous vegetables into a lot of my recipes. Not only because they taste good, but they’re good for you. So what I’ve done with this Parmesan Cauliflower Steaks with Romesco Sauce recipe is roasted some cauliflower steaks (thick slices of cauliflower) and sprinkled on some dried herbs and parmesan cheese on top. And then I’ve paired it with a yummy Romesco sauce, which in my opinion is such a great accompaniment. You can use it with so many other vegetables, pasta dishes or your favorite protein dishes.
For me, it’s similar to a thick tomato or marinara sauce, but without the tomatoes and very flavorful. If you prefer to not cut the cauliflower into steaks and rather go with florets to make it easier, then that’s fine as well. Just put the sauce on the side, like a dipping sauce and make it fun. 🙂
Get the Recipe: Parmesan Cauliflower Steaks with Romesco Sauce
Ingredients
For the cauliflower:
- 1 large head of cauliflower, sliced into 4 (1/2 - 3/4 inch) slabs or steaks. You can use the loose pieces as well if you'd like or store them for another recipe for later
- A good drizzle of olive oil, plus more if needed
- 1 teaspoon dried Italian herbs
- salt and pepper, to taste
- 2 to 3 tablespoons Parmigiano Reggiano, grated
- 1 tablespoon freshly herbs, roughly chopped (If you have them on hand such as parsley, basil, or oregano)
For the Romesco Sauce:
- 12 ounce jar fire roasted red bell peppers, roughly 2 roasted bell peppers
- 2 tablespoons almonds, about 20 whole raw almonds (feel free to sub with other nuts such as walnuts, pecans, or pine nuts)
- 2 cloves garlic
- 1 teaspoon olive oil
- ⅛ teaspoon smoked paprika
- 1 pinch red chili flakes
- salt and pepper, to taste
Equipment
- sheet pan
Instructions
Bake the cauliflower:
- Preheat oven to 400 degrees.
- Add the cauliflower to a large sheet pan lined with parchment paper. Drizzle a little olive oil onto each steak. Sprinkle with the dried Italian herbs and season with salt and pepper. Bake for 25 to 30 minutes, then sprinkle with Parmigiano Reggiano and place back into the oven for another 10 to 15 minutes or until the cheese is melted and bubbly and your steaks are tender and golden in color.
Meanwhile, make the Romesco sauce:
- In a food processor or blender, add all of the ingredients for your Romesco sauce in and blend until you have the smooth consistency that you like. The sauce can be served at room temperature, however if you'd like to warm it, pour the sauce into a small sauce pan and simmer on low heat for about 5 minutes while your cauliflower is cooking.
Assemble the dish:
- Add a good spear of your sauce to a plate and add your cauliflower on top, sprinkle with some fresh herbs if you have them and a tiny drizzle of olive oil and enjoy!
This looks delicious! I’m making your mushroom kale soup right now without the rice though, looking good so far… Can I use walnuts instead of almonds for the sauce for this recipe?
Hi Christina! Oh awesome! I haven’t sub’d the almonds with walnuts before in that recipe…but it should work… 🙂