Roasted Cauliflower Steaks with Romesco
Thick slabs of cauliflower roasted until caramelized and tender, set on a smoky roasted red pepper and almond romesco and finished with creamy goat cheese.
Nutrition per serving
1 cauliflower steak with florets and sauce- Net carbs
- 9.1g
- Calories
- 372kcal
- Protein
- 12g
- Fat
- 31g
- Total carbs
- 16 g
- Fiber
- 6.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (sunflower romesco): Toasted sunflower seeds replace the almonds in the romesco for a nut-free sauce with the same body.
- Toast the sunflower seeds in a dry skillet for 3–4 minutes, shaking the pan, until golden, then blend them into the romesco in place of the almonds.
Vegan (toasted pepitas): Skip the goat cheese and scatter toasted pumpkin seeds over the top for crunch and a little extra protein.
- Toast the pepitas in a dry skillet for 2–3 minutes, until they start to pop, and sprinkle them over the plated steaks instead of the cheese.
- Cauliflower
- Romesco
- To serve
- Nice to have (optional)
- Cauliflower
- Romesco
- To serve
- Nice to have (optional)
- Cauliflower
- Romesco
- To serve
-
4 oz soft goat cheeseleave out - Also add
- Nice to have (optional)
Estimated cost $13.36 for 4 servings ($3.34 each) · how we estimate
Instructions
-
Heat the oven to 425°F (220°C) with a rack in the lower third and line a large sheet pan with parchment.
-
Remove the leaves and trim the stem of each cauliflower flush, leaving the core intact. Stand each head on its stem and cut two 1-inch (2.5 cm) slabs from the center; the core holds them together. Break the remaining ends into florets.
-
Brush the steaks and florets all over with 3 tablespoons olive oil and season with the salt, pepper and ½ teaspoon smoked paprika. Arrange on the pan in a single layer.
-
Roast 20 minutes, until browned underneath. Carefully flip the steaks with a wide spatula and roast 10–15 minutes more, until a knife slides easily into the core and both sides are caramelized.
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Meanwhile, make the romesco: pulse the roasted pepper, almonds, garlic, vinegar, 1 teaspoon smoked paprika, pepper flakes and salt in a food processor until finely chopped, then stream in the extra-virgin olive oil until thick and slightly coarse.
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Spread a generous spoonful of romesco on each plate, top with a cauliflower steak and some florets, and finish with the goat cheese and parsley.
Tips for success
-
Two small heads give four good steaks, and the trimmed ends roast alongside as florets so nothing goes to waste. - Toast the almonds in a dry skillet for 3–4 minutes, until fragrant — it makes the romesco taste much deeper.
- Leftover romesco is excellent with eggs, grilled meat or crispy chicken thighs.
Nice to have, not needed
- A wide fish spatula makes flipping the steaks without breaking them much easier — a regular spatula and a steady hand work too.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Re-crisp the cauliflower at 400°F (200°C) for 8–10 minutes; serve the romesco at room temperature.
Prep tip: Romesco keeps up to a week, so make a double batch for eggs, grilled meat or dipping.
Best fresh. Refrigerate leftover cauliflower up to 3 days (re-crisp it in a hot oven) and romesco up to 1 week.
Variations
2 variations, each with its own ingredients and macrosNut-free (sunflower romesco)
DietToasted sunflower seeds replace the almonds in the romesco for a nut-free sauce with the same body.
- almonds → hulled sunflower seeds
9.3 g net · 373 kcal · 12 g protein · 32 g fat · ≈$3.28 per serving (+0.2 g net carbs vs the original)
Vegan (toasted pepitas)
DietSkip the goat cheese and scatter toasted pumpkin seeds over the top for crunch and a little extra protein.
- + ¼ cup pumpkin seeds (pepitas)
- no soft goat cheese
9.5 g net · 337 kcal · 8.8 g protein · 29 g fat · ≈$2.48 per serving (+0.4 g net carbs vs the original)
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