Roasted Cauliflower Steaks with Romesco Sauce

Roasted Cauliflower Steaks with Romesco Sauce

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.

Vegan, Gluten-free

Serves 3-4
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)
    Apple Orchard


    1. Preheat the oven to 425 degrees F.
    2. 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.
    3. 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.
    4. Bake in the oven until the cauliflower steaks are fork tender, about 35 minutes.
    5. 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.  
    6. 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.
    7. 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.

    Kristina Shane

    This recipe is from of Home Chef and OPL Community member Kristina Shane.


    OPL Plant-rich Recipes

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    Chinese-Inspired Orange Cauliflower

    Chinese-Inspired Orange Cauliflower

    This is a dish you will crave!  Take a lovely orange cauliflower (I love trying vegetables of all colors) and combine with orange sauce and rice!  Voila! A combination of savory and sweet. Recipe is one by Nora Taylor. Below is her recipe with my adaptations for a quick dinner recently. 

    Serves: 3-4



    For Cooking Cauliflower:

     1 head orange cauliflower

    1 cup water

    ¾ cup flour

    1 tablespoon garlic powder (or fresh minced garlic)

    ¼ teaspoon salt

    2 cups panko breadcrumbs


    For Orange Sauce:

    1 cup orange juice

    ½ cup granulated sugar

    2-3 tablespoons low sodium soy sauce

    2 garlic cloves minced

    2-3 drops of hot sauce or ¼ teaspoons of dried pepper flakes

    2 tablespoons cornstarch

    ¼ cup water


    For Serving:

    White rice

    Green onion or chives chopped 

    Orange Cauliflower

    To Crisp the Cauliflower

    • Preheat the oven to 400 degrees fahrenheit.
    • Line a baking sheet with parchment paper.
    • Wash and cut the cauliflower into bite-sized pieces.
    • In a medium bowl, combine the water, flour, garlic powder, and salt. Whisk together.
    • Place panko bread crumbs in a medium bowl and set next to wet batter.
    • Dip the cauliflower into the wet mixture, then toss in panko breadcrumbs and place on the baking sheet. Make sure the cauliflower pieces are not touching each other so they crisp up nicely.
    • Bake for about 25 minutes until golden brown and crispy. Remove from the oven.


    • In a large pan (that will fit all the cauliflower and sauce), add the orange juice, sugar, soy sauce, garlic, and hot sauce.  Bring to a boil and cook for 2 minutes.
    • Mix the cornstarch and water together in a small bowl.  Add to the orange sauce.  Stir over medium heat constantly for a couple of minutes until it thickens.
    • Turn off heat and then add the cauliflower to the sauce and stir to coat.

    To Serve

    • Cook white rice as per package instructions.
    • Serve over rice and top with green onions.
    Lorie Buckingham Home Chef

    OPL Founder & Wayfinder Lorie Buckingham shares a favorite recipe.

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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