With cauliflower being like a blank canvas, whatever you add to it will really shine. In this case, romesco sauce which is made with ground nuts and roasted red peppers among other things, is absolutely delicious when paired with this veggie.
After removing some of the cauliflowers core, slice the entire head into 1-1 1/2″ slices, trying to keep all the florets intact. Brush with olive oil and sprinkle with salt and pepper. Roast in oven until tender.
Prepare the sauce, pulsing until everything is finely chopped (but not pureed, you still want texture) and warm slightly to serve.
|Grilled Cauliflower Steaks with Romesco Sauce|| || |
- 1 large head cauliflower
- 2 Tbsp olive oil
- Salt & pepper
- Romesco Sauce, warmed
- Fresh chopped parsley for garnish
- Trim stem from cauliflower and slice entire head into 1 ½” slices, taking care to keep florets intact. Place on a greased baking sheet and brush each slice with oil. Season with salt and pepper and bake at 425°F for 30 minutes, flipping once, or until tender.
- Top with herbs and serve with (warmed) romesco sauce on the side.