Cauliflower Steak with Romesco Sauce
A Hearty main dish that everyone will love. Simple to prepare and really enjoyable.
Servings: 4 people
Ingredients for the Cauliflower Steak
- 1 cauliflower
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper
- Fresh coriander
Ingredients for the Romesco Sauce
- 1 plum tomato
- 1 red pepper
- 1 garlic clove
- 4 tablespoon extra virgin olive oil
- ½ tablespoon vinegar
- 15 g almonds
- 15 g hazelnuts
- ½ teaspoon smoked paprika
- Salt and pepper
Instructions for the Romesco Sauce
Preheat the oven to 220C. Place the plum tomato, the red pepper and the garlic clove on a baking tray. Bake for around 20 minutes the tomato and garlic or until the skin has partially blackened and leave the red pepper for a bit longer, 30-40 minutes. Take the red pepper out and leave aside to cool.
Turn the heat of the oven down to 180C and on another baking tray, add the hazelnuts and almonds and roast for around 10 minutes.
Take the skin off the red pepper and tomato, remove the extra water and add them to a blender jug. Add the roasted almonds and hazelnuts, the olive oil, vinegar, smoked paprika and salt and pepper to taste. Blend all the ingredients until desired consistency. If the sauce is too liquidy, you can add a little bit of bread.
Instructions for the Cauliflower Steak
Remove the outer leave and cut the cauliflower starting from the middle of the head slicing it until the core. You will need around one-inch-thick cauliflower steak.
Place the cauliflower steaks into a baking tray. Drizzle some extra virgin olive oil, season with turmeric, cumin, salt and pepper and bake for around 20 minutes at 200C, flipping them halfway through.
Add the romesco sauce on a plate and place the roasted cauliflower steak on the top. Sprinkle some fresh chopped coriander on the top.