Romesco Sauce with Cauliflower Steaks
Cauliflower SteaksRecipe Blog Post
1 large cauliflower
2 tablespoons Garlic Olive oil*
Salt & pepper to taste
1 teaspoon Garlic powder
Chopped parsley, or a spicy/lemony blend of microgreens
1 jar of roasted red peppers (16oz)
½ cup blanched almonds, toasted
¼ cup sun-dried tomatoes, drained and rinsed (or 1 tablespoon tomato paste)
1 tablespoon Sherry vinegar
1 teaspoon Smoked Paprika*
¼ teaspoon cayenne pepper (or more to taste)
1/3 cup Single estate EVOO
Pre-Heat the oven to 425 F
Trim the bottom of the stem so the cauliflower stands upright. Cut the head into vertical slices about 1 ½ inches thick.
Arrange in a single layer on a parchment-covered baking sheet. Brush with oil and season with salt, pepper, and garlic powder. Roast, flipping once halfway until cauliflower is tender and golden (about 35 minutes).
Meanwhile, make the sauce
Process all the ingredients (except the EVOO) in a food processor until well blended. Start to drizzle in the EVOO while the blender is running until you reach the desired consistency of the sauce.
Taste, and add salt and pepper as needed.
Plate by spreading about 1/8th cup of sauce on a plate, carefully place the cauliflower steaks on top of the sauce and garnish with herbs or microgreens
*The Smoked Paprika from Oil & Vinegar has a particularly intense smokiness that I love because of the specific way it is smoked. The Garlic Oil, adds another layer of flavor to the cauliflower, but you can use a plain EVOO and add a little more garlic powder.