Cauliflower Steaks With Romesco Sauce Food

CAULIFLOWER STEAKS WITH ROMESCO SAUCE

Cauliflower Steaks with Romesco Sauce image

Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 40m

Number Of Ingredients 5

Ingredients

1 large head cauliflower
2 tablespoons extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
Homemade Romesco Sauce
Fresh herbs, such as flat-leaf parsley, basil, or chives, or microgreens, for serving

Steps:

Preheat oven to 425 degrees. Trim bottom of stem from cauliflower and stand head upright on a cutting board. Cut into 4 vertical slices, each 1 to 1 1/2 inches thick. Arrange in a single layer on a rimmed baking sheet and brush both sides with oil. Season with salt and pepper.
Roast, flipping once, until cauliflower is tender and golden, about 35 minutes. Serve with romesco sauce and topped with herbs or microgreens.

WHOLE ROASTED CAULIFLOWER WITH ROMESCO

Whole Roasted Cauliflower With Romesco image

In this recipe, a whole head of cauliflower is boiled and then roasted until gloriously browned. It is served with a rich romesco sauce, resulting in a dish that is meaty and filling. It could even command center stage, but it also makes a nice accompaniment.

Provided by Mark Bittman

Categories brunch, dinner, lunch, weekday, side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 red bell peppers
1 medium-to-large head cauliflower
Olive oil
Salt and pepper
1/2 cup Marcona almonds
1 small garlic clove, peeled
1 tablespoon sherry vinegar

Steps:

Fill a large pot 2/3 of the way with water, and set to boil; turn on the broiler, and put the rack about 4 inches from the heat source. Put the peppers on a foil-lined baking sheet, and broil, turning as each side browns, until they have darkened and collapsed, 15 to 20 minutes. Wrap the peppers in the same foil that lined the pan; when they are cool enough to handle, remove the skins, seeds and stems (this is easiest under running water). Set aside.
Move oven rack to the lowest setting. Heat the oven to 450. Remove the leaves from the cauliflower. When the water boils, salt it generously. Submerge the head of cauliflower in the water, reduce the heat to a simmer and cook until you can easily insert a knife into the center, 15 minutes or more. Don't overcook.
Using two spoons or a shallow strainer, transfer the cauliflower to a rimmed baking sheet, and pat dry with paper towels. Drizzle all over with olive oil, sprinkle with salt and roast until it's nicely browned all over, 40 to 50 minutes.
Meanwhile, combine the roasted red peppers, almonds, garlic, vinegar and a sprinkle of salt and pepper in a food processor. Turn the machine on and stream in 1/4 cup olive oil; purée into a thick paste. Taste, and adjust the seasoning.
When the cauliflower is browned, transfer it to a serving platter. Cut it into slices or wedges, and serve the romesco on the side for dipping.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 611 milligrams, Sugar 7 grams, TransFat 0 grams

QUICK ROMESCO SAUCE

Quick Romesco Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories condiment

Time 5m

Yield 3 cups

Number Of Ingredients 9

Ingredients

1/4 cup toasted almonds
1 clove garlic
1/2 cup seasoned breadcrumbs
One 12-ounce jar roasted red peppers, drained
1 tomato, seeded and diced
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

Steps:

Process almonds, garlic and 1/4 cup breadcrumbs in a food processor until nuts are nearly ground, 10 to 15 seconds. Add red peppers, tomato, oil, vinegar, cayenne and 1/2 teaspoon salt. Pulse, scraping down sides of the bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds more. Add additional 1/4 cup breadcrumbs as needed to achieve desired consistency. Adjust seasoning with salt and pepper. Serve with roasted vegetables.

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