Perfectly Roasted Cauliflower Steaks with Vibrant Homemade Romesco

Why You’ll Fall in Love with This Recipe

• Effortless Preparation: Despite its gourmet appearance and rich flavor, this dish is surprisingly simple to put together. The steps are straightforward, making it perfect for both seasoned cooks and kitchen novices alike. You’ll be amazed at how easily you can create something so impressive.
• Explosion of Flavor from Romesco: The star of this dish, the homemade romesco sauce, is truly a game-changer. Its vibrant, smoky, and slightly tangy profile, derived from roasted peppers, tomatoes, and nuts, beautifully complements the mild, earthy flavor of the roasted cauliflower. This combination transforms a simple vegetable into an extraordinary culinary experience that’s both comforting and exciting.
• Versatile Romesco Sauce: Beyond these delectable cauliflower steaks, our romesco sauce is incredibly versatile. It pairs wonderfully with a myriad of other roasted or grilled vegetables, grilled seafood, poultry, or even as a robust spread for artisanal crusty bread. You’ll quickly discover countless ways to use up any delicious leftovers, making it a fantastic staple to have on hand.
• A Wholesome Vegetarian Meal: This recipe offers a satisfying and complete vegetarian meal option that feels substantial and gourmet. The thick-cut cauliflower steaks provide a hearty texture and satisfying “bite,” while the rich romesco sauce adds depth, healthy fats, and nutrition, making it a fulfilling and balanced choice for any dinner. It’s a dish that truly satisfies both vegetarians and meat-eaters alike.
• Convenient Make-Ahead Option: For those busy weekdays, the romesco sauce can be prepared days in advance and stored in the refrigerator. This incredible convenience allows for an even quicker assembly and cooking time when you’re ready to serve, making gourmet vegetarian dining accessible any night of the week without the last-minute rush.

Unveiling the Delights of Romesco Sauce

Salsa Romesco is not just a sauce; it’s a culinary journey to the heart of Catalonia, Spain. This incredibly versatile and intensely flavorful Spanish sauce hails from the northeastern region of Catalonia, where it’s traditionally served with fish, seafood, or calçots (a type of green onion). Its rich, savory profile makes it suitable for countless applications: as a robust dipping sauce for vegetables, a vibrant spread for artisanal bread, or a magnificent accompaniment to a main course, as we’ve showcased here with our roasted cauliflower steaks. During our travels through Spain, we savored numerous versions of this iconic sauce, from rustic family recipes to refined restaurant interpretations, meticulously refining our own recipe to capture the authentic essence and balance of flavors we loved most. The experience of tasting different romescos deeply informed our approach, helping us perfect a version that is both traditional and uniquely delicious.

While the core components of romesco sauce remain consistent across the region, it boasts wonderful variations, reflecting the unique touches of different chefs, home cooks, and local traditions. This beautiful diversity means no two romescos are exactly alike, yet all share a common thread of deliciousness and authentic Spanish character. The fundamental ingredients typically include ripe tomatoes (often roasted), aromatic garlic (also roasted to mellow its pungency), a selection of toasted nuts like almonds or hazelnuts, sweet red peppers (usually bell peppers, roasted for smoky depth), a touch of tangy vinegar (sherry vinegar is traditional), crusty stale bread (to thicken and add body), and a generous drizzle of high-quality extra virgin olive oil, all seasoned perfectly with salt to taste. These simple, wholesome ingredients come together through roasting and blending to create a sauce that is both rustic and refined, offering a complex flavor profile that tantalizes the palate with its smoky, sweet, and nutty notes.

Essential Ingredients for Perfect Roasted Cauliflower Steaks with Romesco

Crafting this remarkable dish requires a thoughtful selection of fresh, high-quality ingredients for both the robust romesco sauce and the tender, flavorful cauliflower steaks. Each component plays a vital role in building the layers of taste and texture that make this recipe truly special. Here’s a detailed look at what you’ll need to create this culinary masterpiece:

For the Homemade Romesco Sauce:

• Red Bell Pepper: A foundational ingredient, roasting the red bell pepper before blending is crucial. This step imparts a beautiful smoky sweetness and depth of flavor, contributing significantly to the sauce’s characteristic vibrant color and rich, complex taste.
• Tomatoes: We highly recommend using ripe plum tomatoes (also known as Roma tomatoes) for their firm flesh and intense flavor. These tomatoes concentrate their sweetness and tang beautifully when roasted, forming the essential sweet and savory backbone of the romesco. Other succulent varieties like Campari or even sweet cherry tomatoes can also yield excellent results if plum tomatoes are unavailable.
• Garlic: Do not hesitate with the garlic! This recipe calls for a generous amount of fresh garlic cloves, typically 15 medium-sized ones. However, don’t worry about an overpowering garlic flavor; the roasting process mellows and sweetens the garlic significantly. The result is a wonderfully aromatic sauce that is deeply flavorful but never overtly “garlicky.”
• Onion: A small yellow onion, peeled and halved, is roasted alongside the other vegetables. This addition provides an essential layer of savory sweetness and complexity, enhancing the overall depth and body of the sauce without overpowering the other delicate flavors.
• Olive Oil: The quality of your extra virgin olive oil truly shines in romesco sauce, as it’s a primary component. Use a good quality, flavorful, and often fruity extra virgin olive oil. It’s used not only for roasting the vegetables but also to emulsify the sauce, lending it a luxurious, velvety texture and a rich, satisfying mouthfeel.
• Bread: A small piece of sturdy French bread or a baguette, lightly toasted, is crucial for giving the romesco its signature body and thickness. The toasted bread acts as a natural emulsifier and helps bind all the wonderful flavors together, creating a satisfying texture that coats the palate.
• Almonds: For an authentic Spanish touch and superior flavor, Marcona almonds are highly recommended. Their distinct buttery, less bitter flavor and tender texture are perfect for romesco. If Marcona almonds are unavailable, blanched regular almonds will work as a good substitute, but always opt for unsalted almonds to precisely control the salt content of your finished sauce.
• Chili Powder: To introduce a subtle warmth and an earthy, fruity undertone, we favor 100% pasilla chili powder. It’s easily accessible and provides fantastic depth without overwhelming heat. Feel free to adjust the amount or use your preferred type of mild chili powder to suit your preferred spice level.
• Vinegar: The “secret ingredient” that truly completes and brightens the romesco is sherry vinegar. Its distinctive tangy, slightly nutty, and complex flavor cuts through the richness, balancing the roasted vegetables and olive oil. While red wine vinegar or champagne vinegar can be used in a pinch, sherry vinegar imparts that authentic, irreplaceable Spanish character.
• Paprika: Sweet Spanish paprika is our top choice here, contributing a gorgeous red hue and a mild, sweet, peppery flavor that is quintessential to Spanish cuisine. For a twist and a deeper aromatic profile, you could experiment with smoked paprika, or if you desire more heat, hot paprika is an excellent option.
• Kosher Salt: Essential for seasoning and bringing out all the flavors. Fine sea salt can be used as an alternative. Remember to adjust to taste, especially if you opted for salted almonds earlier in the process.

For the Cauliflower Steaks:

• Cauliflower: A fresh, firm, and dense whole head of cauliflower is paramount for cutting beautiful, intact “steaks.” You should be able to yield two impressive slices from the center of the head. Importantly, do not discard the remaining florets and smaller pieces; they are perfect for other delicious recipes, such as this comforting Creamy Roasted Cauliflower and Asiago Soup.
• White Vinegar: A small amount of white vinegar added to cold water is used to soak the raw cauliflower steaks before cooking. This simple yet effective step helps to thoroughly cleanse the cauliflower, dislodging any hidden dirt, small insects, or impurities that might be nestled within the intricate florets, ensuring a clean and hygienic preparation.
• Kosher Salt and Black Pepper: These pantry staples are all that’s needed for seasoning. A generous application of kosher salt and freshly ground black pepper enhances the natural, delicate flavor of the cauliflower as it roasts, helping to create a savory and slightly crispy crust on the exterior.
• Olive Oil: Used generously for sautéing the cauliflower steaks. This initial pan-searing step is crucial as it develops a beautiful golden-brown crust and imparts a rich, nutty, and slightly caramelized flavor to the exterior before the steaks finish roasting to tender perfection in the oven.

Refer to the comprehensive recipe card below for precise quantities and additional details to ensure your dish comes out perfectly every time.

Helpful Ingredient Substitutions and Enhancements

While our recipe for Roasted Cauliflower Steaks with Homemade Romesco is meticulously crafted for optimal flavor and authenticity, we understand that sometimes you might need to make a few adjustments based on ingredient availability, dietary needs, or simply personal preference. Don’t hesitate to get creative with these common and effective substitutions and enhancements:

• Tomatoes: If ripe plum tomatoes aren’t readily on hand, don’t worry! Other succulent and flavorful varieties such as Campari tomatoes, larger Roma tomatoes, or even sweet cherry tomatoes can be used in the romesco sauce with equally delicious results. Remember, roasting them will always bring out their best natural sweetness and depth of flavor, regardless of the specific type.
• Chili Powder: Our preference for pasilla chili powder is due to its mild, complex flavor profile that adds warmth without excessive heat. However, feel free to experiment with other chili powders you enjoy. Ancho chili powder offers a slightly sweeter, fruitier, and smoky note, while a small pinch of cayenne pepper can be added if you desire a more pronounced spicy kick. Adjust to your heat tolerance!
• Paprika: While sweet Spanish paprika provides the authentic flavor and a beautiful deep red color to the romesco, you can easily shift the sauce’s flavor profile. Smoked paprika will infuse your romesco with a wonderful, deep, and robust smoky aroma, perfect for those who enjoy a richer, more rustic taste. For those who crave more heat, hot paprika is an excellent choice to add a fiery punch.
• Vinegar: Sherry vinegar is the traditional and preferred choice for its unique depth of flavor, which is tangy, slightly nutty, and complex. However, good quality red wine vinegar or even crisp champagne vinegar can serve as suitable alternatives, offering a pleasant and necessary acidity to balance the richness of the romesco sauce.
• Parsley: Fresh chopped parsley is primarily used for garnish, adding a vibrant touch of color and a fresh, herbaceous note to the finished dish. If you don’t have parsley, other fresh herbs like finely chopped chives, a sprinkle of fresh oregano, or even cilantro could work as alternative garnishes, though parsley is the classic choice for Spanish cuisine.

Mastering Roasted Cauliflower Steaks with Homemade Romesco

Creating this impressive dish is a rewarding culinary experience, broken down into two main, easily manageable components: preparing the vibrant romesco sauce and perfectly roasting the cauliflower steaks. The beauty of this recipe lies in its simplicity and the ability to prepare the romesco sauce in advance, making mealtime stress-free and allowing the flavors to deepen even further.

The journey to the perfect romesco sauce begins by transforming fresh, ripe red bell peppers, succulent plum tomatoes, aromatic garlic cloves, and a small yellow onion through roasting. This crucial step softens the vegetables and brings out their natural sweetness, imparting a delicious depth and subtle caramelization that forms the foundation of the sauce. Simultaneously, crusty bread is lightly toasted, and Marcona almonds are gently browned to enhance their nutty flavor and provide essential texture for the sauce. Once these flavorful components are cooled, they are all brought together in a blender. A blend of authentic Spanish spices, including pasilla chili powder and sweet paprika, along with a bright touch of sherry vinegar, are added. The remaining extra virgin olive oil is then slowly drizzled in as the blender runs, creating a beautifully emulsified, smooth, and rich sauce with a luxurious consistency. This sauce can be made days ahead, allowing its complex flavors to meld even further and saving you precious time on cooking day, making it an ideal candidate for efficient meal prep.

For the star of the dish, the cauliflower, the key is to select a firm, dense head and carefully cut thick, robust “steaks” directly through its core stem. This stem acts as a natural binder, holding the florets together and ensuring the “steak” maintains its integrity during the cooking process. These robust cauliflower steaks are then initially pan-seared in a large, oven-safe skillet over medium-high heat. This initial searing step is vital as it creates a desirable golden-brown crust on the exterior, developing a rich, nutty, and slightly caramelized flavor. After achieving that perfect sear, the steaks are flipped and transferred directly to the oven to finish roasting until they are tender-crisp on the inside. This dual cooking method – searing followed by roasting – ensures a fantastic textural contrast: a wonderfully crispy, flavorful exterior and a soft, yielding interior. It’s a simple, two-step process that yields incredibly delicious and visually impressive results, making this dish both elegant and approachable for any cook.

Essential Kitchen Tools for This Recipe

Having the right kitchen tools at hand will make the preparation of these roasted cauliflower steaks with homemade romesco smooth, efficient, and enjoyable. Here are the key pieces of equipment you’ll need to successfully create this impressive dish:

• Blender: An indispensable tool for achieving that perfectly smooth and creamy consistency for your romesco sauce. A high-speed blender will make quick work of emulsifying all the roasted vegetables, nuts, and olive oil into a luscious, vibrant sauce. If you prefer a chunkier texture, a food processor can also be used.
• Roasting Tray: Essential for roasting your bell peppers, tomatoes, garlic, and onion. A sturdy, heavy-bottomed roasting tray ensures even cooking and allows the vegetables to caramelize beautifully, which is crucial for developing the deep, rich flavors that are the hallmark of an authentic romesco.
• Oven-Safe Nonstick Skillet: This is a dual-purpose hero for cooking your cauliflower steaks. An oven-safe skillet (preferably nonstick to prevent sticking and ensure easy flipping) allows you to achieve a beautiful golden-brown sear on the stovetop. After the initial searing, you can then transfer the steaks directly to the oven to finish cooking, all in the same pan, which minimizes cleanup and streamlines the cooking process.

Detailed Step-by-Step Instructions

Follow these instructions carefully to create your perfect roasted cauliflower steaks with rich homemade romesco sauce, ensuring each step contributes to the exquisite final flavor and texture of this gourmet dish:

1. Roast the Vegetables for the Romesco Sauce

• Preheat your oven to a moderate 350°F (175°C). On a sturdy roasting tray, arrange the whole red bell pepper, whole plum tomatoes, peeled garlic cloves, and the halved yellow onion. Drizzle these vegetables generously with 1 ounce of extra virgin olive oil, ensuring they are well coated for even roasting. It’s a good practice to pile the garlic cloves together slightly to prevent them from browning too quickly and becoming bitter, which can affect the sauce’s flavor. Roast the vegetables in the preheated oven for approximately 30 minutes, or until they are tender, softened, and slightly charred in spots, which deepens their natural sweetness and introduces a lovely smoky note. Once roasted, remove the tray from the oven and set the vegetables aside to cool completely before proceeding to the next step. This cooling step is crucial for easy peeling and seeding.

2. Prepare the Remaining Romesco Sauce Ingredients

• While the roasted vegetables are cooling down, prepare the other essential components for your romesco sauce. Lightly toast the French bread or baguette slices until they are just barely golden brown and slightly crisp. This adds texture and helps thicken the sauce. If your Marcona almonds are not already roasted, heat about ½ ounce of olive oil in a small skillet over medium heat. Add the almonds and toast them for about 30 seconds, stirring frequently, until they are lightly browned and fragrant. Be very careful not to burn the almonds, as they can turn bitter quickly. Once the roasted vegetables are cool enough to handle comfortably, carefully peel the thin skin from the bell pepper and remove its core and seeds. Similarly, core and seed the roasted plum tomatoes. This ensures a smoother sauce free from any fibrous bits or tough skins.

3. Blend the Romesco Sauce to Perfection

• Transfer all of the prepared roasted vegetables (the peeled and seeded bell pepper and tomatoes, roasted garlic, and onion) into your blender. Add the toasted bread, the toasted almonds (along with any olive oil used for toasting them), pasilla chili powder, sherry vinegar, sweet paprika, and an initial amount of kosher salt (if using unsalted almonds; if using salted almonds, it’s best to wait until the end and add salt to taste). Blend these ingredients on medium speed. As the mixture begins to emulsify and come together, slowly drizzle in the remaining extra virgin olive oil through the blender’s lid opening. Continue blending until the sauce reaches your desired consistency – a smooth and creamy texture is traditional for romesco, but a slightly chunkier, rustic texture can also be delightful if you prefer. Taste the romesco and adjust the seasoning as needed, adding more salt or sherry vinegar to achieve a perfect balance of savory, sweet, and tangy notes. Set this flavorful sauce aside. You will likely have plenty of delicious leftover romesco, which can be stored and used to elevate various other dishes throughout the week.

4. Prepare and Cook the Cauliflower Steaks

• Ensure your oven is preheated to 350°F (175°C). Begin by rinsing the entire head of cauliflower under cold running water to remove any surface impurities. Carefully trim the tough outer leaves and the very bottom of the stem, but make sure to leave enough of the sturdy central core intact, as it will act as a binder to hold your “steaks” together during cooking. Place the cauliflower on a cutting board, stem-side down, and slice it directly down the center of the stem, effectively halving the head. From each of these halves, carefully cut ¾ to 1-inch thick “steaks” from the cut stem side. The central stem piece is crucial for keeping the florets of each steak intact. Any remaining cauliflower florets or smaller pieces that don’t form full steaks can be reserved for another delicious meal.
• In a large bowl, combine some cold water with about a teaspoon of white vinegar. Submerge the cut cauliflower steaks in this mixture for just a few minutes. This simple soak helps to thoroughly cleanse the cauliflower, ensuring no hidden critters or dirt remain nestled within the florets. After soaking, remove the steaks, rinse them again thoroughly under fresh cold water, and then pat them completely dry with paper towels. Drying is crucial to ensure a good sear and proper roasting, preventing the cauliflower from steaming rather than caramelizing. Season both sides of each cauliflower steak generously with kosher salt and freshly ground black pepper.
• Heat 3 tablespoons of olive oil in a large, oven-safe skillet (preferably nonstick for easy release) over medium-high heat. Once the oil is shimmering and hot, carefully place the seasoned cauliflower steaks into the pan in a single layer, ensuring not to overcrowd the pan. Sear them for approximately 4 minutes on one side, or until a beautiful, deep golden-brown crust forms. This crucial initial searing step develops a rich, nutty, and slightly caramelized flavor. Immediately after searing the first side, flip the steaks to the other side in the pan and transfer the entire skillet directly into the preheated oven.
• Roast the cauliflower steaks for an additional 15 to 20 minutes. The exact cooking time will vary depending on the thickness of your steaks and your personal preference for tenderness. To check for doneness, gently insert a wooden skewer or a toothpick into the thickest part of the stem of a cauliflower steak; it should meet with very little resistance when cooked to your liking. Once perfectly roasted and tender, remove the skillet from the oven.
• To serve, elegantly plate the roasted cauliflower steaks over a generous dollop or bed of your homemade romesco sauce. Garnish with a sprinkle of fresh chopped parsley for a touch of vibrant color and a burst of fresh herbaceousness. Serve immediately and savor every exquisite bite!

Creative Variations to Customize Your Dish

This roasted cauliflower and romesco recipe is fantastic as is, offering a rich and satisfying culinary experience. However, it also serves as a wonderful base for culinary experimentation and personalization. Don’t be afraid to get creative and tailor this dish to your specific tastes, dietary needs, or what you have on hand. Here are a few exciting ways to personalize and elevate this dish:

• Add a Spicy Kick or Smoky Depth: If you enjoy a bit of heat and a more intense flavor profile, consider incorporating a hotter pepper into your romesco sauce. You could add a small dried arbol chili (rehydrated and seeded) to the roasting vegetables, or simply stir in a pinch of cayenne pepper with the other spices. For an irresistible smoky flavor that adds a rustic dimension, swap out the sweet Spanish paprika for rich smoked Spanish paprika. This simple change will transport your taste buds to a whole new dimension, offering a deeper, more robust aroma and taste.
• Embrace Florets or Other Vegetables: While cauliflower steaks offer an impressive, hearty presentation, you can absolutely opt for individual cauliflower florets instead. Simply toss the florets with olive oil, salt, and pepper, then roast them until tender and beautifully caramelized. For a delightful and colorful medley, consider using other cruciferous vegetables like broccoli or broccolini either alongside or even as a complete substitute for cauliflower. The versatile romesco sauce pairs beautifully with almost any roasted vegetable, so feel free to experiment with what’s in season or your personal favorites.
• Create a Golden Romesco: For a visually stunning twist and a slightly different flavor profile, create a vibrant golden romesco. Achieve this by using yellow or orange bell peppers and yellow heirloom tomatoes instead of their red counterparts. This simple color change will yield a beautiful, bright golden sauce, often offering a slightly milder and sweeter flavor profile that is equally delicious and aesthetically pleasing on the plate.
• Achieve a Textured Sauce: If you prefer your romesco with a rustic, chunkier texture rather than perfectly smooth, simply prepare the sauce ingredients in the bowl of a food processor instead of a high-speed blender. Process the ingredients using short pulses until you reach your desired texture. This allows for delightful small bits of roasted vegetables and nuts to remain, adding a lovely chew and a more homemade feel to the sauce.

Storage and Reheating Tips for Leftovers

This recipe yields generous portions, and both the homemade romesco sauce and the roasted cauliflower steaks store beautifully, making them excellent candidates for meal prep or enjoying delicious leftovers. Proper storage ensures the flavors remain vibrant and the textures appealing. Here’s how to best store and reheat any delicious remnants:

How to Store Leftover Romesco Sauce:

• To maintain its freshness, vibrant color, and intense flavor, transfer any unused romesco sauce into a clean, covered airtight container. Store it promptly in the refrigerator, where it will remain fresh and delicious for up to 7 days. For best results and to prevent oxidation that can dull its bright color, press a piece of plastic wrap directly onto the surface of the sauce before sealing the container. This creates a barrier against air, keeping your romesco looking and tasting its best.

How to Reheat Leftover Cauliflower Steaks:

• To bring leftover cauliflower steaks back to their tender-crisp glory and avoid a soggy texture, the oven is your best friend. Simply preheat your oven to 325°F (160°C). Place the cauliflower steaks on a baking sheet in a single layer and reheat them for 10-15 minutes, or until they are warmed through and the edges have slightly re-crisped. Avoid reheating cauliflower in the microwave, as it tends to steam the vegetable, often resulting in a soft, watery, and less appealing texture.

Can You Freeze Leftover Romesco?

• Absolutely! Romesco sauce freezes exceptionally well, making it a fantastic component for future quick meals. To freeze, ensure the sauce has cooled completely, then transfer it into freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat for efficient storage. It will retain its excellent flavor and texture for approximately 3-4 months without significant degradation. When you’re ready to use it, thaw the frozen romesco overnight in the refrigerator, then stir it well to re-emulsify before serving. This ensures it’s ready to elevate your next meal with minimal effort.

Expert Tip for Perfect Cauliflower Doneness

Achieving the ideal tenderness for your roasted cauliflower steaks is key to a truly enjoyable and satisfying dish. Cauliflower can go from perfectly cooked to overly soft quite quickly, so knowing when it’s just right is essential. To accurately test for doneness, gently insert a wooden skewer or a thin toothpick into the thickest part of the cauliflower stem. When the cauliflower is cooked perfectly, the skewer should slide in with very little resistance, indicating that the vegetable is tender all the way through but still retains a slight structural integrity. If you prefer your cauliflower to have a bit more “bite” or an al dente texture, you can remove it from the oven a minute or two earlier than the suggested time, tailoring the cooking to your exact preference.

Troubleshooting Common Recipe Challenges

Even the most experienced cooks can encounter minor hurdles during the cooking process. Being prepared for potential challenges can make your culinary journey much smoother. Here’s a tip to navigate one common issue that can arise when making homemade romesco sauce:

A frequent minor issue can be the difficulty of peeling the skin from roasted bell peppers and removing the seeds from both the peppers and the tomatoes, especially if they are still very hot from the oven. Attempting to handle them immediately after roasting can be quite challenging and uncomfortable due to the retained heat. For the easiest and safest preparation, it is always best practice to allow all the roasted vegetables – the bell pepper, tomatoes, garlic, and onion – to cool down completely to room temperature before you attempt to peel the skin from the bell pepper and remove the seeds from the tomatoes and pepper. Cooling them not only prevents burns and makes handling much more comfortable, but it also causes the skins to loosen and the flesh to firm up slightly, making them significantly easier to peel and separate from the seeds. This ensures a smooth and pleasant process for your romesco sauce preparation, resulting in a beautifully smooth and vibrant sauce.

Serving Suggestions: What to Pair with Your Cauliflower Steaks

Roasted Cauliflower Steaks with Homemade Romesco Sauce are incredibly versatile and can be enjoyed in a multitude of ways, making them a fantastic addition to any meal plan. This dish stands beautifully on its own as a fulfilling vegetarian or vegan main course. The hearty, substantial texture of the cauliflower paired with the rich, flavorful romesco sauce provides a deeply satisfying meal that requires no additional protein. However, for those who love to complement their meals with a little something extra, a good rustic bread, such as a crusty baguette or sourdough, served alongside is highly recommended. It’s absolutely perfect for soaking up every last drop of the delectable romesco sauce, ensuring no flavor goes to waste!

Beyond being a standout standalone meal, this dish also shines brightly as an impressive and flavorful side. Romesco sauce, in particular, has a remarkable affinity for various proteins, enhancing their flavors with its bold, complex notes. It’s especially fantastic with seafood, elevating dishes like perfectly seared scallops, succulent shrimp skewers, or flaky baked fish. The bright, tangy notes of the sauce cut through the richness of seafood beautifully, creating a harmonious balance. Moreover, it’s a superb accompaniment to grilled chicken or pan-seared pork, adding a vibrant burst of Mediterranean flavor to classic meat dishes. For a complete and balanced meal, consider serving it alongside a simple green salad dressed with a light vinaigrette or some roasted seasonal vegetables.

Wine Pairings: The Perfect Sips for Romesco and Cauliflower

Finding the ideal wine to complement the rich, smoky, nutty, and tangy flavors of romesco sauce and the earthy notes of roasted cauliflower is a delightful endeavor that can elevate your dining experience. The good news is that this versatile dish pairs beautifully with a surprisingly wide range of wines – reds, whites, and even rosés can all harmonize with its complex profile, making it easy to find a bottle you love. When considering pairings, let the Spanish origin of romesco guide your selection for an authentic and highly complementary experience.

For red wine enthusiasts, a light to medium-bodied Spanish Rioja is an excellent and traditional choice. Its notes of ripe red fruit, subtle spice, and often a hint of vanilla or oak can beautifully complement the roasted flavors of the dish without overpowering its delicate nuances. The balanced tannins in a young Rioja will stand up to the richness of the romesco sauce without clashing. If you prefer white wine, an Albariño is a superb option that offers a refreshing contrast. This crisp, aromatic white wine from Galicia, Spain, offers vibrant acidity, delightful citrus notes, and refreshing minerality that cuts through the richness of the romesco, leaving your palate clean and eager for the next bite. Finally, for a versatile and often overlooked refreshing option, a Spanish rosé (rosado) provides a fantastic balance. Its fruit-forward character, often with notes of strawberry and cherry, combined with a crisp, refreshing finish, makes it a delightful match, especially during warmer months or when you want a lighter, more vibrant pairing. Whichever you choose, ensure it’s a wine you genuinely enjoy, and it will undoubtedly enhance your delicious meal.

The secret to cutting perfect, intact cauliflower steaks lies in preserving the central stem, which acts as a natural binder. First, carefully trim the very bottom of the cauliflower stem and remove any tough outer leaves, but ensure enough of the sturdy core remains. Place the whole cauliflower head on a flat cutting surface, stem-side down, to stabilize it. Then, carefully slice it directly down the center of the stem, effectively creating two equal halves. From each of these halves, cut ¾ to 1-inch thick slices, starting from the cut stem side. This specific method ensures that the central stem runs through each slice, holding the individual florets together and preventing the “steak” from crumbling during preparation and cooking. Any leftover florets or smaller pieces that don’t form a full steak can be saved and easily used in other delicious dishes like soups, stir-fries, or roasted side dishes, minimizing food waste.

For this particular recipe, which involves an initial pan-searing step, the cauliflower steaks typically require an additional 15-20 minutes of roasting in a 350°F (175°C) oven to reach optimal tenderness. The total cooking time will ultimately depend on several crucial factors, including the precise thickness of your cauliflower steaks and your personal preference for texture (some prefer a firmer bite, others a very tender, melt-in-your-mouth consistency). To accurately gauge doneness without overcooking, the best method is to gently insert a thin wooden skewer or a toothpick into the thickest part of the stem of a cauliflower steak. When cooked to perfection, it should slide in with very little resistance. If you are roasting individual cauliflower florets instead of steaks, the cooking time will be similar, but it’s always wise to test for tenderness along the way to ensure they are cooked exactly to your liking – tender on the inside with slightly crispy, caramelized edges.

Cauliflower’s intricate structure with its many tightly packed florets can sometimes hide small insects, dirt, or pesticide residues. To ensure your cauliflower is perfectly clean and hygienic before cooking, a combination of rinsing and soaking is highly recommended. Start by thoroughly rinsing the entire head of cauliflower under cold running water to remove any loose surface dirt. Then, once you have carefully cut the cauliflower into steaks (or separated it into individual florets, if preferred), place them in a large bowl filled with cold water. Add about a teaspoon of white vinegar to the water. Let the cauliflower soak in this vinegar-water solution for just a few minutes; the vinegar helps to dislodge and kill any hidden impurities or small pests. After soaking, remove the cauliflower, rinse it again thoroughly under fresh cold running water, and then pat it completely dry with paper towels or a clean kitchen towel. Drying is crucial to ensure a good sear and proper roasting, preventing the cauliflower from steaming rather than caramelizing, which can result in a less flavorful and crisp texture. Once dry, your cauliflower is perfectly ready for seasoning and cooking!

Roasted Cauliflower Steaks with Homemade Romesco

For the Romesco:

• 1 medium red bell pepper
• 1 lb plum tomatoes about 3 large or 4-5 smaller
• 15 medium garlic cloves peeled
• 1 small yellow onion peeled and halved
• 5 ounces extra virgin olive oil divided
• 1 ounce French bread
• 1 ounce marcona almonds
• 2 teaspoons pasilla chili powder
• ½ ounce sherry vinegar
• 2 teaspoons sweet paprika
• 2 teaspoons kosher salt

For the Cauliflower Steaks:

• 1 head of cauliflower
• 1 teaspoon white vinegar
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 Tablespoons olive oil
• Chopped parsley for garnish

Make the Romesco Sauce

• Preheat the oven to 350°F. Coat the red bell pepper (whole), whole plum tomatoes, garlic cloves and onion (halved) with 1 ounce of the olive oil. Place the vegetables on a roasting tray, but pile the garlic up together so it doesn’t burn. Roast for 30 minutes, remove and set aside to cool.
  1 medium red bell pepper, 1 lb plum tomatoes, 15 medium garlic cloves, 1 small yellow onion, 5 ounces extra virgin olive oil
• Toast the bread until it just barely starts to brown. If the almonds are not already roasted, using ½ ounce of the olive oil in a skillet, toast the almonds for about 30 seconds on medium heat to just brown them slightly. Once the vegetables are cool, peel and seed the bell pepper and tomatoes.
  1 ounce French bread, 1 ounce marcona almonds
• Place all of the roasted vegetables into the blender along with the toasted bread, the almonds and the oil they cooked in, the chili powder, sherry vinegar, sweet paprika and salt (if using salted almonds, wait until the end then add salt to taste). Blend on medium while slowly pouring in the remaining extra virgin olive oil. Taste and add more salt or vinegar if needed. Set aside until the cauliflower is done. You will have plenty of leftover romesco, which can be used for different dishes.
  2 teaspoons pasilla chili powder, ½ ounce sherry vinegar, 2 teaspoons sweet paprika, 2 teaspoons kosher salt, 5 ounces extra virgin olive oil

Make the cauliflower steaks

• Preheat the oven to 350°F. Rinse the head of the cauliflower under running water. Trim the stem and cut the cauliflower directly down the center of the stem. Then cut ¾ – 1 inch steaks from each of the cauliflower halves on the cut stem side. The stem will keep the steak intact. You can use the remaining cauliflower for another time.
  1 head of cauliflower
• In a large bowl, add some cold water and about a teaspoon of white vinegar. Add the cauliflower steaks for just a few minutes. Remove, rinse, and dry the cauliflower steaks. Season both sides of the cauliflower with salt and pepper.
  1 teaspoon white vinegar, 2 teaspoons kosher salt, 1 teaspoon black pepper
• In a large oven-safe skillet (preferably nonstick) add the olive oil over medium-high heat. Place the steaks in the pan for about 4 minutes on one side – you should have a nice golden brown crust on them. Flip the steaks and place in the oven immediately. They should take between 15 and 20 minutes to roast, depending on how soft you like your cauliflower. Test with a wooden skewer or toothpick on the stem and remove when they are cooked to your liking. Plate the steaks on top of a good amount of romesco and serve with some chopped parsley.
  3 Tablespoons olive oil, Chopped parsley for garnish