Roasted cauliflower steaks with Romesco Sauce
Recipe type: vegetable
Cuisine: vegan, oil-free
Prep time: 
Cook time: 
Total time: 
Serves: 2
I love many brassicas but roasting cauliflower gives it a special flavour and makes it the centre piece of this dish. The sauce can work as a dip or sandwich filling or even thinned down as a salad dressing. Richness from the almonds, acidity from the vinegar and umami flavour from the tomatoes plus smokiness from the paprika. This makes about 2½ cups of sauce which stores for up to a week in the fridge or you can freeze it in portions.
  • 1 head of cauliflower, trimmed and cut into 1cm (1/2 inch) thick slices
  • Sauce
  • 80g raw almonds
  • 30g sun-dried tomatoes, roughly chopped (eight of the ones I used, dried not the ones in oil)
  • 1 cup (250ml) boiling water
  • 100g roasted red capsicums, drained (two from the jar I used - check for no-oil or roast your own)
  • 2 Tbsp tomato paste
  • 1 Tbsp red wine vinegar
  • 2 cloves garlic, peeled and roughly chopped
  • 1 red chilli, deseeded and roughly chopped (optional)
  • Basil or other fresh herbs (optional)
  • 1 tsp smoked paprika
  1. Preheat the oven to 220 degrees C.
  2. Put the almonds and sun-dried tomatoes in a heat proof jug and pour over the boiling water. Allow to stand for 30 minutes or longer
  3. Line a large baking tray with baking paper or a silicone mat
  4. Arrange the cauliflower on the tray,
  5. Roast for about 20-25 minutes, testing with a knife at the thickest part to check it's tender
  6. While the cauliflower is roasting put the soaked almonds and tomatoes in a blender with their soaking liquid
  7. Add the red capsicums, tomato paste, red wine vinegar, garlic, chilli and fresh herbs (if using) and smoked paprika to the blender
  8. Blend on high until smooth and creamy, adding more hot water until you get the consistency you want.
  9. Slide the cauliflower off the tray onto a serving dish with a spatula
  10. Serve warm with the sauce garnished with a few more fresh herbs, accompanied by baked potatoes or rice and salad or vegetables
Recipe by The Kitchen Garden at