RomanecoCauliflower 012

Grilled Cauliflower Steaks with Romesco Sauce

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.

RomanecoCauliflower 012

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. RomanecoCauliflower2

Prepare the sauce, pulsing until everything is finely chopped (but not pureed, you still want texture) and warm slightly to serve.RomescoSauce2

RomanecoCauliflower 012

Grilled Cauliflower Steaks with Romesco Sauce

Marla Hingley
1 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 6


  • 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.
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See also
Buckwheat Tabouli


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  1. All oils have a temperature at which they start to break down (smoke point) and are no longer considered healthful or tasty, olive oil included.
    However the compounds that make up olive oil make it very stable at its higher temperatures and actually have less overall degradation in comparison to many other ‘high-heat’ oils like sunflower, corn, canola or peanut oil.

    The smoke point for extra virgin olive oil can be quite variable due to its manufacturing process, so ranges between 350⁰ F – 410⁰ F, which is more than suitable for all types of cooking, including shallow frying, sautéing, grilling, and roasting. Regular olive oil (which is refined and then blended with some EVOO) has a higher smoke point range of 390⁰ F – 460⁰ F, which again is good for all types of cooking.

    For me, it comes down taste. I prefer the taste of olive oil, and have no bad experiences when using olive oil (be it regular or EVOO) in my cooking experiences. Although I do not use it for deep frying as it would impart too strong a flavor to the foods being fried, and it’s too expensive to use in the quantities needed for deep frying.

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