This recipe is a celebration of simple, fresh ingredients elevated to a new level of deliciousness. Sautéed cauliflower steaks provide a hearty base, while the vibrant, nutty romesco sauce adds a layer of complexity and flavor that will leave you wanting more. I first discovered this recipe during a cooking class; now it's a go-to for weeknight dinners and special occasions. It's become a staple at family get togethers.
Imagine this: The beautiful caramelized color of the cauliflower steaks, the rich red hues of the romesco sauce, all beautifully arranged on a plate. The aroma alone is enough to make your mouth water! It's more than just a meal; it's an experience, a culinary journey that tantalizes your taste buds and leaves you feeling wonderfully satisfied. What more could you want on a rainy Tuesday night?
Required Equipments
- Large skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Blender or food processor
Sauteed-Cauliflower-Steaks-with-Romesco-Sauce
This recipe for sautéed cauliflower steaks with romesco sauce is a flavor explosion! The tender cauliflower is perfectly complemented by the rich, nutty sauce, creating a dish that’s both satisfying and elegant.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prep your cauliflower: Carefully trim the cauliflower, removing any tough outer leaves. Cut the cauliflower into thick steaks, about 1-inch thick. A sharp knife is key here; you want nice, even slices. If you're having trouble getting even slices, ask a friend for help!
- Next, make the romesco sauce: Combine roasted red peppers (about 1 cup, jarred is fine!), 1/4 cup raw almonds, 2 cloves garlic, 2 tablespoons of olive oil, 1 tablespoon sherry vinegar, and a pinch of smoked paprika in a blender or food processor. Blend until completely smooth. If it's too thick, add a little water to adjust the consistency. Taste and season with salt and pepper to your liking.
- Now, let's sauté the cauliflower: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the cauliflower steaks. Sauté for about 3-4 minutes per side, until they are nicely browned and tender. Don't overcrowd the pan; work in batches if necessary.
- Finish and serve: Once all the cauliflower steaks are cooked, place them on a plate. Drizzle generously with the romesco sauce. Garnish with chopped fresh parsley or toasted almonds, if desired. Serve immediately and enjoy! My personal fave is to serve it with a side of quinoa; trust me, its a winner!
- Oops! Forgot to mention...Season generously with salt and pepper throughout the cooking process. It really makes all the difference!
📝 Notes
- For extra flavor, try adding a pinch of cayenne pepper to the romesco sauce.
- If you don't have sherry vinegar, red wine vinegar works well too.
- Feel free to add other nuts to the romesco sauce, such as walnuts or pine nuts.
- For an extra special touch, top with some toasted sesame seeds
🍎 Nutrition
Calories: 350kcal
Protein: 10g
Fat: 20g
Carbohydrates: 30g
Fiber: 5g
Calcium: 30mg
