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  • Liz Hoobchaak

Cauliflower Steaks with Romesco Sauce

Updated: Nov 8, 2022

Romesco is a rich tasting sauce originating from the Catalonia region of Spain. This sauce was created by Spanish fishermen to be eaten with their fish but I have enjoyed it with chicken or pork as well. It also makes a great addition to any tapas or charcuterie board as a great dipping sauce for any vegetable. It is often times is made with flour or stale bread, but this version uses nuts as a thickener which makes it grain and gluten-free. It has a slightly sweet and tangy flavor with hints of garlic and a touch of paprika spice. It adds the perfect amount of flavor to any dish!


4 red peppers, cut and deseeded

2 roma tomatoes, halved

1 head of garlic, top cut off

1/2 cup pine nuts

3/4 cup almonds

2 tbsp sherry vinegar

2 tbsp olive oil

1 tsp paprika

1 tsp salt

2 cauliflower, cut into steaks


1. Preheat your oven to 425ºF.

2. Place the red peppers, tomatoes, garlic and cauliflower on baking trays. Drizzle with olive oil and salt and roast in the oven for 30-40 minutes until lightly charred. Be sure to watch the garlic so it does not burn.

3. Once cooled, place the peppers, tomatoes and garlic in a food processor along with the nuts, vinegar, olive oil, paprika and salt and process until it becomes a smooth sauce.

4. If you desire a thicker sauce, you can slowly add more nuts while the processor is running until you reach the desired consistency.

5. Place a big spoonful of romesco sauce on your plate and top with the roasted cauliflower and a sprinkle of parsley. Enjoy!

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