Cauliflower Steaks with Romesco Sauce
Roasted Cauliflower Steaks with Romesco Sauce seen here served with black rice is a vibrant dish that is packed full of flavour.
Servings: 4 people
Calories: 428.35kcal
Ingredients
For the romesco sauce
- 450 grams roasted red peppers from a jar and drained
- 1 inch slice of crusty bread torn into pieces
- 100 grams blanched almonds
- 3 cloves garlic chopped
- 75 ml extra virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 tablespoon smoked paprika preferred or sweet paprika
- salt and pepper to taste
For the cauliflower steaks
- 1 cauliflower
- 2 tablespoon olive oil
- salt and pepper to taste
Instructions
To make the romesco sauce
- Toast the bread in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan regularly so they don't burn on one side the place them to one side.
- Drain the red peppers and add them to a food processor along with the bread, almonds, garlic, oil, vinegar and smoked paprika then blitz on high.
- Add the sauce to a pan and warm through gently.
To make the cauliflower steaks
- Pre-heat your oven to 220 C / 428 F /gas 7.
- Cut the cauliflower into 4 steaks roughly 2cm (1 inch) thick. (If you can't get 4 steaks roast the florets as they are.)
- Rub both sides of the steaks with the olive oil and season well.
- Place them on to a baking tray and roast for 10 minutes or until the edges start to turn brown, flip them over and roast for another 20 minutes.
Nutrition
Calories: 428.35kcal | Carbohydrates: 18.21g | Protein: 9.47g | Fat: 38.25g | Saturated Fat: 4.6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26.07g | Trans Fat: 0.01g | Sodium: 1593.66mg | Potassium: 811.79mg | Fiber: 7.38g | Sugar: 4.14g | Vitamin A: 1448.91IU | Vitamin C: 122.36mg | Calcium: 146.31mg | Iron: 2.92mg