- Hot & Bold
- Mains
- Vegan
- Prep 20 min
- Cook 35 min
- Serves 4
Slice a cauliflower into thick steaks, roast them hard and they turn nutty, sweet and deeply browned. The romesco is a Spanish sauce of roasted peppers, almonds and smoked paprika, and it makes this a dinner that needs nothing else but bread.
Ingredients
- 2 large cauliflowers
- 3 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper
Romesco
- 2 roasted red peppers from a jar, drained
- 50 g blanched almonds, toasted
- 1 clove garlic
- 1 slice of bread, toasted
- 1 tbsp sherry vinegar or red wine vinegar
- 1 tsp smoked paprika
- 4 tbsp olive oil
- Chopped parsley and toasted almonds, to serve
Method
- Heat the oven to 220 C. Trim the cauliflowers and slice each into two or three thick steaks through the core. Keep the loose florets.
- Brush both sides of the steaks and the florets with oil and season with paprika, salt and pepper. Roast on a large tray for 30 to 35 minutes, turning once, until deep golden and tender.
- Blend all the romesco ingredients until nearly smooth. Add a splash of water if too thick and season to taste.
- Spread romesco on plates, lay the steaks on top and finish with parsley and almonds.
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