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    Home » Main Courses » Vegetarian

    Roasted Cauliflower Steaks with Homemade Romesco

    Published: Apr 15, 2025 by Angela and Mark · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    We love cauliflower because it is one of the most versatile and beautiful vegetables and takes on flavors very well. Making “steaks” from cauliflower can serve as a beautiful vegan or vegetarian main dish, or an equally stunning side dish for your favorite proteins. A simple preparation of cauliflower is elevated with a classic Spanish romesco sauce made from a base of tomatoes and red peppers. Roasted cauliflower steaks with a beautiful homemade salsa romesco (romesco sauce) is one of the best cauliflower recipes and is a great recipe for any time of the year. This is easy to make and absolutely delicious!

    Roasted Cauliflower Steaks with Homemade Romesco

    Looking for more dishes like this? Try out our Spicy Charred Calabrian Chili Broccolini or Sautéed Italian White Beans with Kale and Tomatoes.

    Jump to:
    • Why You’ll Love this Recipe
    • What is Romesco Sauce?
    • Ingredients
    • Substitutions
    • How to Make Roasted Cauliflower Steaks with Homemade Romesco
    • Equipment
    • Step-by-Step Instructions
    • Variations
    • Storage
    • Top Tip
    • Troubleshooting
    • What to serve with Roasted Cauliflower Steaks
    • What Wines To Drink with Roasted Cauliflower Steaks
    • FAQ
    • Related
    • Pairing
    • 📖 Recipe

    Why You’ll Love this Recipe

    • Very easy preparation
    • Flavorful and delicious romesco sauce really wakes up the cauliflower.
    • Romesco sauce goes well with many vegetables and proteins, so leftovers will be used!
    • A great vegetarian option for a full meal.
    • The romesco sauce can be made in advance for a great way to have an even easier and quicker meal on busy weekdays.

    What is Romesco Sauce?

    Salsa romesco is a versatile, flavorful Spanish sauce that can be used for dipping, on bread, or with a main course as we did here. It originates from Catalan in the northeast of Spain. We tasted several versions of this great sauce when we were in Spain and have since tailored ours to what we like the best.

    Romesco sauce varies widely depending on the chef, cook, home, or precise location, but all versions are delicious. The basic ingredients of a romesco sauce are tomatoes, garlic, almonds, red peppers, vinegar, bread, and a good amount of olive oil and salt to taste.

    Homemade Romesco Sauce

    Ingredients

    Here is what you need to make this recipe:

    For the Homemade Romesco Sauce:

    • Red Bell Pepper: A red bell pepper added to the romesco gives it a nice flavor when roasted with the other vegetables.
    • Tomatoes: Plum tomatoes work well here.
    • Garlic: The recipe uses a good amount of fresh garlic cloves. But don't worry, this sauce isn’t garlicky, even though quite a bit of garlic is used.
    • Onion: Just a small onion is used here for added flavor.
    • Olive Oil: Good extra virgin olive oil is used in this recipe.
    • Bread: We like to use french bread or a baguette. The bread is toasted then blended with the other ingredients to give the sauce some body.
    • Almonds: Marcona almonds are a great Spanish indgredient and work perfectly here. Opt for unsalted if you want to control the salt content.
    • Chili Powder: Because it is easy to find and gives a great flavor, we use 100% pasilla chili powder
    • Vinegar: Sherry vinegar is the secret ingredient here as it really makes the sauce complete.
    • Paprika: Sweet Spanish paprika is our favorite here.
    • Kosher Salt: Sea salt works here as well.

    For the Cauliflower

    • Cauliflower: You should be able to get two intact steaks from a whole head of fresh cauliflower. The remaining cauliflower florets can be saved and used for another meal (try out THIS recipe).
    • White vinegar: ​This is added to cold water to soak the raw cauliflower steaks before cooking to ensure that there are no little critters or dirt hiding in the florets.
    • Kosher Salt and Black Pepper
    • Olive Oil: Used to sauté the cauliflower steaks.

    See recipe card below for quantities.

    Roasted Cauliflower Steaks with Homemade Romesco

    Substitutions

    Here are a couple of common substitutions for the ingredients in this recipe:

    • Tomatoes: You could use other types of tomatoes with equally good results in the romesco, such as Campari tomatoes, Roma tomatoes, or even cherry tomatoes.
    • Chili Powder: Although we like using pasilla chili powder, you can use a variety of other chili powders in this recipe.
    • Paprika: You could use smoked paprika or hot paprika for a different flavor profile.
    • Vinegar: ​Red wine vinegar or champagne vinegar can work here too, but sherry vinegar is preferred (and Spanish).
    • Parsley: ​For garnish.

    How to Make Roasted Cauliflower Steaks with Homemade Romesco

    The romesco can be made in advance and requires roasting the vegetables and toasting the bread and almonds. Then everything but the remaining olive oil is added to a blender and finished by drizzling the oil into the running blender.

    The steaks are cut from the head of the cauliflower with the stem keeping them intact. The cauliflower is pan sautéed on one side, flipped and into the oven to finish! Easy peasy!

    Equipment

    Here is what you need to make this dish

    • Blender for the romesco sauce
    • Roasting tray for the vegetables
    • Oven safe nonstick skillet for the cauliflower steaks
    Roasted Cauliflower Steaks with Homemade Romesco

    Step-by-Step Instructions

    Roast the vegetables for the romesco

    • Preheat the oven to 350°F. Coat the red bell pepper (whole), whole plum tomatoes, garlic cloves, and onion (halved) with 1 ounce of the olive oil. Place the vegetables on a roasting tray, but pile the garlic up together so it doesn’t brown too much. Roast in the preheated oven for 30 minutes, remove and set aside to cool.

    Prep the remaining ingredients for the sauce

    • Toast the bread until it just barely starts to brown. If the almonds are not already roasted, using a little olive oil in a skillet, toast the almonds for about 30 seconds on medium heat to just brown them slightly. Once the vegetables are cool, peel and seed the bell pepper and tomatoes. 

    Make the sauce

    • Place all of the roasted vegetables into the blender along with the toasted bread, the almonds and the oil they cooked in, the chili powder, sherry vinegar, sweet paprika and salt (if using salted almonds, wait until the end then add salt to taste). Blend on medium while slowly pouring in the remaining extra virgin olive oil. Taste and add more salt or vinegar if needed. Set aside until the cauliflower is done. You will have plenty of leftover romesco, which can be used for different dishes.

    Make the cauliflower steaks

    • Preheat the oven to 350°F. Rinse the head of the cauliflower under running water. Trim the stem and cut the cauliflower directly down the center of the stem. Then cut ¾ - 1 inch steaks from each of the cauliflower halves on the cut stem side. The stem will keep the steak intact. You can use the remaining cauliflower for another time.
    • In a large bowl, add some cold water and about a teaspoon of white vinegar. Add the cauliflower steaks for just a few minutes. Remove, rinse, and dry the cauliflower steaks. Season both sides of the cauliflower with salt and pepper.
    • In a large oven-safe skillet (preferably nonstick) add the olive oil over medium-high heat. Place the steaks in the pan for about 4 minutes on one side - you should have a nice golden brown crust on them. Flip the steaks and place in the oven immediately. They should take between 15 and 20 minutes to roast, depending on how soft you like your cauliflower. Test with a wooden skewer or toothpick on the stem and remove when they are cooked to your liking. Plate the steaks on a serving plate on top of a good amount of romesco and serve with some chopped parsley. 
    Roasted Cauliflower Steaks with Homemade Romesco Sauce

    Variations

    Here are a couple ways to change up this recipe:

    • Spice it up by using some hotter peppers in the romesco or make it a bit smoky by using smoked Spanish paprika.
    • If you don’t want a whole cauliflower steak, you can use florets as well or even use broccoli instead or alongside the cauliflower!
    • Use a yellow/orange bell pepper and yellow tomatoes for a golden romesco.
    • If you prefer a sauce with a bit of texture, then place the sauce ingredients in the bowl of a food processor and process to your desired texture instead of using a blender.

    Storage

    How to store leftover romesco sauce:

    • Keep the romesco sauce in the refrigerator for 7 days in a covered airtight container.

    How to reheat leftover cauliflower:

    • Simply reheat in an oven on 325°F until warmed through.

    Can you freeze leftover romesco?

    • Yes! It will keep for about 3-4 months without losing much flavor in a freezer-safe storage container.

    Top Tip

    Use a wooden skewer or toothpick to test the cauliflower when it is roasting. When cooked, it should have very little resistance unless you prefer your cauliflower to have a bite to it.

    Troubleshooting

    It can be somewhat difficult to remove the seeds from the hot tomatoes after they roast. It is best to let everything cool before trying to remove the seeds from the tomatoes and pepper.

    What to serve with Roasted Cauliflower Steaks

    This is a nice vegetarian or vegan meal on its own, but serving some good rustic bread alongside so all the romesco sauce can be sopped up is a great idea too! We also like to serve this as a side dish with a variety of proteins. Romesco sauce is great with seafood, especially scallops and shrimp. It is also fantastic on chicken or pork.

    What Wines To Drink with Roasted Cauliflower Steaks

    Red, white, and rosé all work with the romesco and cauliflower. Think Spanish and go for a rioja, an albariño or a Spanish rosé.

    Roasted Cauliflower Steaks with Homemade Romesco Sauce

    FAQ

    How do you cut cauliflower steaks so they don’t fall apart?

    Make sure you trim the stem first but leave enough intact so that there is enough to hold the steak together. Then cut the cauliflower perfectly in half through the stem. You should be able to get a steak from each side (about ¾-1 inch thick). The leftover cauliflower can be saved to use later in a different dish.

    How long to roast cauliflower?

    The steaks in this recipe are sautéed first, then 15-20 minutes in the oven is all they need. It will depend on how soft you like your cauliflower, but using a toothpick or wooden skewer is the best way to tell how done the steaks are. Generally cauliflower florets or roasted cauliflower steaks will take this amount of time in a 350°F oven, but the cooking time will vary depending on the thickness of your cauliflower steaks, or if you are roasting bite-sized florets, so use a wooden skewer or toothpick to test for doneness along the way.

    How to wash cauliflower before cooking?

    Since cauliflower has so many places for little bugs to hide, it is best to clean the cauliflower by rinsing then soaking. Rinse the head, and then once the steaks are cut, put them in a bowl of water with a teaspoon of white vinegar for a few minutes. Rinse again, pat dry and you are ready to cook it!

    Related

    Looking for other recipes like this? Try these:

    • White Wine Garlic Butter Sautéed Oyster Mushrooms
      White Wine Garlic Butter Sautéed Oyster Mushrooms
    • Italian Herb Sautéed Zucchini Squash Recipe
      Italian Herb Sautéed Zucchini Squash Recipe
    • Garlic Parmesan Potato Pave with Creme Fraiche
      Garlic Parmesan Potato Pave Recipe with Crème Fraîche
    • Pan Fried Risotto Cakes
      Pan Fried Risotto Cakes - Easy Leftover Risotto Recipe

    Pairing

    These are my favorite meat dishes to serve with this recipe:

    • Dry-Rubbed Pork Tenderloin
      Dry-Rubbed Roasted Pork Tenderloin Recipe
    • Grilled Marinated Tri Tip
      Grilled Marinated Tri Tip Steak - Ultimate Marinade Recipe
    • Crispy Sous Vide Pork Belly Bites with Ginger Soy Glaze
      Crispy Sous Vide Pork Belly Bites with Ginger Soy Glaze
    • Parmesan Crusted Filet Mignon with Truffle Cream Sauce
      Parmesan Crusted Filet Mignon with Truffle Cream Sauce

    📖 Recipe

    Roasted Cauliflower Steaks with Homemade Romesco

    Roasted Cauliflower Steaks with Homemade Romesco

    A stunning and extra delicious recipe featuring roasted cauliflower steaks and a homemade romesco sauce! A great main course or side dish!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 25 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Main Course, Side Dish
    Cuisine Spanish
    Servings 2
    Calories 311 kcal

    Equipment

    • Roasting tray
    • Blender
    • oven-safe nonstick skillet

    Ingredients
      

    For the Romesco:

    • 1 medium red bell pepper
    • 1 lb plum tomatoes about 3 large or 4-5 smaller
    • 15 medium garlic cloves peeled
    • 1 small yellow onion peeled and halved
    • 5 ounces extra virgin olive oil divided
    • 1 ounce French bread
    • 1 ounce marcona almonds
    • 2 teaspoons pasilla chili powder
    • ½ ounce sherry vinegar
    • 2 teaspoons sweet paprika
    • 2 teaspoons kosher salt

    For the Cauliflower Steaks:

    • 1 head of cauliflower
    • 1 teaspoon white vinegar
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper
    • 3 Tablespoons olive oil
    • Chopped parsley for garnish
    Get Recipe Ingredients

    Instructions
     

    Make the Romesco Sauce

    • Preheat the oven to 350°F. Coat the red bell pepper (whole), whole plum tomatoes, garlic cloves and onion (halved) with 1 ounce of the olive oil. Place the vegetables on a roasting tray, but pile the garlic up together so it doesn’t burn. Roast for 30 minutes, remove and set aside to cool.
      1 medium red bell pepper, 1 lb plum tomatoes, 15 medium garlic cloves, 1 small yellow onion, 5 ounces extra virgin olive oil
    • Toast the bread until it just barely starts to brown. If the almonds are not already roasted, using ½ ounce of the olive oil in a skillet, toast the almonds for about 30 seconds on medium heat to just brown them slightly. Once the vegetables are cool, peel and seed the bell pepper and tomatoes.
      1 ounce French bread, 1 ounce marcona almonds
    • Place all of the roasted vegetables into the blender along with the toasted bread, the almonds and the oil they cooked in, the chili powder, sherry vinegar, sweet paprika and salt (if using salted almonds, wait until the end then add salt to taste). Blend on medium while slowly pouring in the remaining extra virgin olive oil. Taste and add more salt or vinegar if needed. Set aside until the cauliflower is done. You will have plenty of leftover romesco, which can be used for different dishes.
      2 teaspoons pasilla chili powder, ½ ounce sherry vinegar, 2 teaspoons sweet paprika, 2 teaspoons kosher salt, 5 ounces extra virgin olive oil

    Make the cauliflower steaks

    • Preheat the oven to 350°F. Rinse the head of the cauliflower under running water. Trim the stem and cut the cauliflower directly down the center of the stem. Then cut ¾ - 1 inch steaks from each of the cauliflower halves on the cut stem side. The stem will keep the steak intact. You can use the remaining cauliflower for another time.
      1 head of cauliflower
    • In a large bowl, add some cold water and about a teaspoon of white vinegar. Add the cauliflower steaks for just a few minutes. Remove, rinse, and dry the cauliflower steaks. Season both sides of the cauliflower with salt and pepper.
      1 teaspoon white vinegar, 2 teaspoons kosher salt, 1 teaspoon black pepper
    • In a large oven-safe skillet (preferably nonstick) add the olive oil over medium-high heat. Place the steaks in the pan for about 4 minutes on one side - you should have a nice golden brown crust on them. Flip the steaks and place in the oven immediately. They should take between 15 and 20 minutes to roast, depending on how soft you like your cauliflower. Test with a wooden skewer or toothpick on the stem and remove when they are cooked to your liking. Plate the steaks on top of a good amount of romesco and serve with some chopped parsley.
      3 Tablespoons olive oil, Chopped parsley for garnish

    Nutrition

    Calories: 311kcalCarbohydrates: 11gProtein: 5gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.01gSodium: 2414mgPotassium: 126mgFiber: 2gSugar: 1gVitamin A: 6IUVitamin C: 0.2mgCalcium: 47mgIron: 1mg
    Keyword Cauliflower, pepper sauce, roasted vegetables, Romesco, vegetarian
    Tried this recipe?Let us know how it was!
    Roasted Cauliflower Steaks with Homemade Romesco

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    Comments

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      Recipe Rating




    1. Charlie says

      May 02, 2025 at 7:58 am

      5 stars
      What a fabulous recipe! it's a brilliant and unique way to cook cauliflower and ideal for entertaining both vegetarian and non-vegetarian guests.

      The sauce has layers of delicious smokey flavours and is easy to recreate.

      I will definitely make this again.. its perfect as a sauce and dip and just so delicious 😋

      Reply
      • Angela and Mark says

        May 02, 2025 at 8:25 am

        Thank you for giving our recipe a try! We are so happy that you loved it!

        Reply

    Classically trained chef, Mark, and wife and food photographer, Angela, are the cooking duo behind Cooking with Wine! Our goal is to create delicious and approachable recipes that you can make at home. We strive to make every meal special!

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