Grilled Cauliflower Steaks With Romesco Sauce Recipe

Kaleigh McMordie, MCN, RDN, LD

Updated on September 20, 2019

(62 ratings)

Total Time: 75 min

Prep Time: 60 min

Cook Time: 15 min

Servings: 2 (2 steaks + 1/2 cup sauce)

Nutrition Highlights (per serving)

212 calories

12g fat

22g carbs

8g protein

Show Nutrition Label

Nutrition Facts
Servings: 2 (2 steaks + 1/2 cup sauce)
Amount per serving
Calories	212
% Daily Value*
Total Fat 12g	15%
Saturated Fat 2g	10%
Cholesterol 0mg	0%
Sodium 92mg	4%
Total Carbohydrate 22g	8%
Dietary Fiber 8g	29%
Total Sugars 10g
Includes 0g Added Sugars	0%
Protein 8g
Vitamin D 0mcg	0%
Calcium 102mg	8%
Iron 2mg	11%
Potassium 1158mg	25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

One of the components of a heart-healthy dietary pattern that helps lower blood pressure is consuming less meat. Poultry and fish are better than red meat and processed meat, but vegetables are even better.

One of the best ways to make vegetables feel hearty enough for the main dish is to cut them into “steaks” so that you still feel like you’re eating an entree-sized portion instead of just a bunch of side dishes. The other way is to add tons of flavor so that you feel satisfied.

Grilling the cauliflower instead of baking or sauteeing it adds some nice flavor, but the real punch comes from the bold Romesco sauce. Roasting the bell pepper, tomato, garlic, and almonds bring out natural sweetness that pairs beautifully with the smoky paprika. It packs such a huge burst of flavor that you would never guess there is no salt in it.

Ingredients

2 tablespoons raw almonds
2 cloves garlic
1/2 large red bell pepper
1 Roma tomato
1 teaspoon olive oil
1 teaspoon white balsamic vinegar
2 teaspoons smoked paprika
1/8 teaspoon cayenne pepper
1 small head cauliflower
2 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Fresh parsley, chopped for garnish

Preparation

To make the romesco sauce, heat oven to 400F. Line a baking sheet with foil. Place peppers, tomatoes, garlic, and almonds on the baking sheet and roast for 10 to 15 minutes, or until almonds are toasted.
Remove almonds, rotate peppers and tomatoes, and stir garlic. Return to the oven and continue roasting, another 10 minutes, or until garlic and tomatoes are soft.
Remove garlic and tomatoes and keep roasting peppers, rotating occasionally, until skins are blistered.
Remove peppers and place in a bowl with tomatoes. Cover and let sit for 10 minutes.
Gently peel skins away from peppers and tomatoes. Discard skins and pepper seeds and stem.
Place all ingredients for the sauce in a high powered blender or food processor and blend until smooth.
Cut cauliflower vertically into 1-inch steaks. Rub with olive oil and sprinkle with garlic powder and pepper.
Heat a grill or grill pan to medium heat. Grill cauliflower steaks for 4-5 minutes per side. You want them to be slightly charred on the outside but not mushy on the inside.
Spoon about 1/4 cup of Romesco over each cauliflower steak and sprinkle with parsley.