Cauliflower Steaks with Romesco Sauce — Dean Sheremet

Cauliflower Steaks with Romesco Sauce

February 8, 2016

This is my version of a vegetarian steak night. I love taking large cuts of vegetables and cooking them with meat-type preparations and big robust avors. The Romesco freezes well and makes a meal out of any vegetable or meat in a ash.

  • Yields: 2 Servings


Olive oil

1 1 inch thick slice cauliflower


3 scallions - ends trimmed

Romesco Sauce


1Preheat the oven to 400°F.Heat 1 tablespoon of oil in a medium-size cast-iron skilletover medium-high heat until shimmering. Add the cauli ower and season with salt. Place another pan on top to help keep the cauli ower pressed down in the pan. Cook for about 3 minutes per side, until slightly charred at the edges. Pop the pan into the oven and cook for about 8 more minutes, or until tender, ipping the steak halfway through.

2Remove the steak from the pan and set aside. Toss the scallions in just enough olive oil to coat. Carefully set the iron skillet on the range over medium-high heat and char the scallions for about 3 minutes per side.

3To serve, place a good amount of Romesco Sauce on a plate. Top with the scallions, then set the steak on top.

Canned plum tomatoes work in a pinch, but skip the roasting step if using them. To prep a cauli ower “steak,” simply trim o and discard the base leaves, then carefully cut the cauli ower vertically from the top to the stem into 1-inch-thick slices. Depending on the size, you can get two or three steaks from the center of the cauli ower. Reserve the remainder for a separate use, such as Cauli ower Fried Rice