This easy meal of roasted cauliflower steaks with romesco sauce checks all the boxes: warm, comforting, plant-powered, and delicious. My husband’s favorite part of this meal is the romesco sauce, which brings a flavorful, smokey brightness to the dish. Serve it with a salad of lentils, warm kale, and brussels sprouts to complete the meal. Adapted from Feasting From Home.
Prep Time: 20 min
Cook Time: 35 min
Total Time: 55 min
For the lentils:
- 1 cup of dried lentils
- 6 cups of water
- 1 teaspoon of salt
- ½ of a small onion, quartered
- 2 bay leaves
- 2 garlic cloves
For the sheet pan:
- 1 cauliflower, sliced vertically about ¾” thick
- 1 bell pepper (any color), halved with seeds removed
- ½ onion, sliced in ½” rings
- 4 garlic cloves
For the marinade:
- 3 Tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp coriander
- ¾ tsp salt
- ¼ tsp cayenne pepper, or to taste
For the romesco sauce:
- ½ cup slivered almonds (or another nut of your choice), toasted
- 2 tsp smoked paprika
- 1 tsp cumin
- ½ tsp each of salt and pepper
- ½ tsp cayenne pepper
- 1 Tbsp tomato paste
- 1 Tbsp white wine vinegar (can substitute red wine vinegar)
- ¼ cup extra virgin olive oil
For the salad:
- 1 cup of brussels sprouts, thinly sliced
- 2 bunches of kale, leafy pieces removed from stems and roughly chopped
- 1 Tbsp olive oil
- 1 small onion, sliced thinly
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 1 Tbsp balsamic glaze, for garnish (optional)
- Preheat the oven to 425 degrees F.
- Place the lentils, water, salt, and aromatics (onion, bay leaves, garlic) into a medium-sized pot and bring to a boil. Once boiling, lower the heat and simmer gently until lentils are tender about 20 minutes.
- Take a whole cauliflower without removing the leaves, and make vertical cuts about ¾” apart. Trim the leaves, leaving the stems – doing it this way helps the steaks stay together. Place sliced steaks (and any extra florets) on a large-rimmed roasting pan, along with the sliced onions and quartered bell pepper. Take garlic cloves, add a touch of olive oil, and wrap them in aluminum foil; place on the sheet pan as well. In a small bowl, combine the marinade ingredients and brush liberally on both sides of the cauliflower, as well as on the onions and peppers.
- Bake in the oven until the cauliflower steaks are fork tender, about 35 minutes.
- While the steaks are roasting, add 1 tablespoon of olive oil to a large lidded skillet or wok. Add sliced onions and saute until translucent, then add garlic, cooking another minute longer. Add the shaved brussels sprouts and saute for 3 minutes. Add the chopped kale, then add 3 tablespoons of water and cover. Cook undisturbed for 5-6 minutes, allowing the kale to wilt, then saute another minute until the salad is fully combined. Set aside.
- Place the toasted almonds in a food processor, along with the roasted peppers, onions, and garlic from the sheet pan. Pulse until well chopped. Add paprika, cumin, salt and pepper, cayenne, tomato paste, vinegar, and olive oil, and about a tablespoon or two of water. Pulse again until smooth. You may add a couple more tablespoons of water if you prefer a thinner consistency. Taste and adjust salt and heat levels to your liking.
- Assemble the lentils and kale in a plate or bowl, then top with the cauliflower and romesco sauce. Garnish with fresh parsley and any additional toasted almonds, and enjoy!
This recipe is adaptable to whatever pantry staples you have. Get creative and experiment with different sides to accompany your cauliflower steaks: quinoa, purple rice, roasted broccoli, carrots, or whatever roasting veggies you have on hand.
Short on time and looking to avoid dirtying another pan? Skip the sauteed kale and serve the cauliflower steaks over a chopped salad of your choice instead! This recipe would play well with any vinaigrette or citrus-based salad dressing.
This recipe is from of Home Chef and OPL Community member Kristina Shane.