Roasted Cauliflower Steaks with Homemade Romesco Sauce

Why You’ll Love this Recipe

• Simple preparation: straightforward steps and mostly hands-off roasting.
• Bold romesco flavor: the sauce brightens and complements the mild cauliflower.
• Multi-use sauce: leftover romesco pairs well with many vegetables, seafood, chicken, or pork.
• Great vegetarian main: hearty enough to serve as a complete meal.
• Make-ahead friendly: the romesco can be prepared in advance for quick weeknight meals.

What is Romesco Sauce?

Romesco is a versatile Spanish sauce from Catalonia, typically made from roasted tomatoes and red peppers with garlic, almonds, bread, vinegar and olive oil. It can be used as a dip, spread, or accompaniment to roasted vegetables, seafood, and meats. Regional and family recipes vary widely; this version reflects flavors we prefer after tasting many variations in Spain.

Ingredients

What you’ll need:

For the Romesco Sauce:

• Red bell pepper: roasted with the other vegetables for sweetness and depth.
• Tomatoes: plum (Roma) tomatoes work well.
• Garlic: several cloves roast down and mellow the flavor.
• Onion: a small yellow onion, halved for roasting.
• Extra-virgin olive oil: divided between roasting and finishing the sauce.
• Bread: a bit of toasted French bread or baguette gives body to the sauce.
• Almonds: Marcona or blanched almonds, toasted if not pre-roasted.
• Pasilla chili powder: or another mild chili powder for flavor.
• Sherry vinegar: adds the bright, tangy Spanish touch.
• Sweet Spanish paprika: or substitute smoked or hot paprika to vary the flavor.
• Kosher salt: to taste.

For the Cauliflower Steaks:

• One head of cauliflower: you should be able to slice two intact steaks (¾–1″ thick) from a single head; reserve the remaining florets for another use.
• White vinegar: a splash in the soaking water helps remove any hidden dirt or insects.
• Kosher salt and black pepper: for seasoning.
• Olive oil: for sautéing and roasting the steaks.

See the recipe card below for quantities and timing.

Substitutions

Easy swaps if needed:

• Tomatoes: Campari, cherry, or other ripe tomatoes work well.
• Chili powder: substitute another mild chile powder or smoked variety.
• Paprika: smoked or hot paprika for a different profile.
• Vinegar: red wine or champagne vinegar can replace sherry vinegar in a pinch.
• Garnish: chopped parsley or cilantro.

How to Make Roasted Cauliflower Steaks with Homemade Romesco

The romesco is prepared by roasting the vegetables, toasting the bread and almonds, then blending everything into a smooth sauce while slowly adding olive oil to emulsify. The cauliflower steaks are cut from the head, briefly soaked, seasoned, seared in a skillet to develop color, then finished in the oven until tender.

Equipment

Helpful tools:

• Blender for the romesco sauce.
• Roasting tray for the vegetables.
• Oven-safe nonstick skillet for searing the steaks.

Step-by-Step Instructions

Roast the vegetables for the romesco

• Preheat the oven to 350°F. Toss the whole red bell pepper, whole plum tomatoes, peeled garlic cloves and halved onion with about 1 ounce of olive oil. Arrange on a roasting tray and keep the garlic clustered so it doesn’t overbrown. Roast 30 minutes, then remove and cool before peeling and seeding the pepper and tomatoes.

Prep the remaining ingredients for the sauce

• Toast the bread until it just begins to brown. If your almonds are raw, toast them briefly in a skillet with a little olive oil until lightly golden. Once the roasted vegetables are cool, peel and seed the pepper and tomatoes.

Make the sauce

• Combine the roasted vegetables, toasted bread, almonds, the oil they roasted in, chili powder, sherry vinegar, paprika and salt in a blender. Blend on medium while slowly pouring in the remaining extra-virgin olive oil to achieve a silky texture. Adjust salt or vinegar to taste. Set aside—there will be leftovers that keep well refrigerated.

Make the cauliflower steaks

• Preheat the oven to 350°F. Rinse the cauliflower and trim the base of the stem, leaving enough to hold the steaks. Cut the cauliflower through the stem into halves, then slice ¾–1 inch steaks from each half. Reserve extra florets.
• Soak the steaks briefly in cold water with a teaspoon of white vinegar, then rinse and pat dry. Season both sides with salt and pepper.
• Heat olive oil in an oven-safe skillet over medium-high heat. Sear the steaks about 4 minutes per side until golden; after flipping, transfer the skillet to the oven and roast 15–20 minutes, depending on desired tenderness. Test the stem with a skewer. Serve the steaks over a generous spoonful of romesco and garnish with chopped parsley.

Variations

Ways to change the recipe:

• Make it spicy: use hotter chiles in the romesco or add a pinch of cayenne.
• Go smoky: swap sweet paprika for smoked Spanish paprika.
• Use florets or broccoli: if you prefer bite-sized pieces, roast florets or substitute broccoli.
• Golden romesco: use yellow/orange pepper and tomatoes for a lighter, golden sauce.
• Chunkier texture: process the ingredients in a food processor instead of blending for a more rustic sauce.

Storage

Storing romesco: refrigerate in an airtight container for up to 7 days. You can also freeze romesco for 3–4 months in a freezer-safe container with minimal flavor loss.

Reheating cauliflower: warm leftover steaks in a 325°F oven until heated through.

Top Tip

Use a wooden skewer to test doneness while roasting; the steak should offer little resistance when cooked through unless you prefer it with some bite.

Troubleshooting

Allow roasted tomatoes and peppers to cool before removing skins and seeds; they come away much more easily when cool.

What to serve with Roasted Cauliflower Steaks

This dish works beautifully as a vegetarian main or a side. Serve with rustic bread to soak up the romesco, or pair the steaks with seafood (scallops or shrimp), chicken, pork, or a grain salad for a complete meal.

What Wines To Drink with Roasted Cauliflower Steaks

Spanish wines complement these flavors well. Try a Rioja, an Albariño, or a Spanish rosé to pair with the romesco and roasted cauliflower.

Trim the stem but leave enough to hold the head together. Cut the cauliflower through the center of the stem, then slice steaks about ¾–1 inch thick. The intact stem keeps each steak intact; reserve leftover florets for another use.

After searing, roast steaks at 350°F for 15–20 minutes. Time varies with steak thickness and desired tenderness; test with a skewer to check doneness.

Rinse the head under running water, then soak cut steaks briefly in cold water with a teaspoon of white vinegar to dislodge any dirt or insects. Rinse again and pat dry before cooking.

Roasted Cauliflower Steaks with Homemade Romesco