Grilled Cauliflower Steaks with Romesco

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · vegetarian, vegan, dairy-free, low-carb

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Ingredients

• 1 large cauliflower heads
• 1/2 cup jarred roasted red peppers, drained
• 1/4 cup raw almonds
• 1 thick slice rustic bread
• 2 garlic cloves
• 1 tbsp sherry vinegar
• 3/4 tsp smoked paprika
• 1/4 cup olive oil
• 1/4 cup chopped flat-leaf parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Trim the cauliflower leaves but leave the core intact — it is the only thing holding a steak together. Stand each head stem-down and cut two 1-inch slabs from the middle. The rounded outer sections will fall apart; roast them as florets alongside.
2. Toast the almonds and fry the bread slice in 2 tbsp of the oil until golden, about 3 minutes. Blend with the red peppers, garlic, sherry vinegar, 1 tsp smoked paprika, 1/4 cup oil and a teaspoon of salt into a coarse sauce. It should have texture, not be a puree.
3. Brush the cauliflower slabs on both sides with the remaining oil and season with salt, pepper and the last of the paprika.
4. Set up a two-zone grill: about 450F direct, 350F indirect. Char the steaks over direct heat 3 to 4 minutes per side until well marked.
5. Move them to the cool side, close the lid, and cook 12 to 15 minutes, turning once, until a knife goes through the stem with no resistance. Undercooked cauliflower steak is chalky at the core, and the char on the outside will not tell you.
6. Spoon the romesco onto warm plates, set the steaks on top, and finish with parsley and a last drizzle of olive oil.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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