Cauliflower Steaks with Red Pepper Romesco Sauce & Crispy Breadcrumbs

Cauliflower Steaks with Red Pepper Romesco Sauce & Crispy Breadcrumbs

My wife and I hosted her parents this past weekend, and I was jonesing to make a new recipe while they were here. I had recently received the book The Vegetable Butcher from some friends for Christmas, and was eager to dive in and make some of the recipes. So after a bit of perusing through the book, I landed on this recipe for Cauliflower Steaks, and decided it was a winner for first recipe to make from the book. I had previously seen recipes for cauliflower steaks, but had never actually made them yet, so this was a perfect chance to do so. The end result was nothing short of phenemonal — a recipe I’m sure to make again.

Cauliflower Steaks

  1. 1 large head of cauliflower
  2. 4-5 tbsp. olive oil
  3. Sea salt
  4. Fresh ground black pepper
  5. 1 c. coarse fresh breadcrumbs
  6. Red Pepper Romesco Sauce (for topping; see below)


  1. Preheat oven to 450° F. Line a baking sheet with aluminum foil or parchment paper.
  2. Cut the cauliflower into 1″ steaks and carefully transfer them to the baking sheet. Brush each side with olive oil, and season with salt and pepper. Roast, turning halfway through cooking, until the steaks are browned on both sides and tender, about 20-25 minutes.
  3. Meanwhile, heat 2 tbsp. olive oil in a skillet over medium heat. Add the breadcrumbs and cook, stirring often, until they are golden brown and toasted, about 6 minutes. Sprinkle with salt and pepper, to taste, and transfer to a bowl or plate to cool.
  4. Divide the steaks among plates and top each with a dollop of Red Pepper Romesco Sauce, and sprinkle with toasted breadcrumbs. Serve immediately with extra sauce for the table.

Red Pepper Romesco Sauce

  1. 2 medium red bell peppers
  2. 2-3 small to medium tomatoes, halved
  3. 1 clove garlic, minced
  4. 1/4 c. toasted almonds
  5. 1/4 c. toasted hazelnuts
  6. 2 tbsp. sherry or red wine vinegar
  7. 1/8 tsp. cayenne (or black) pepper
  8. 1/8 tsp. paprika
  9. 1 tsp. sea salt
  10. 1/2 c. olive oil


  1. Preheat oven to 450° F. Line a rimmed baking sheet with parchment paper.
  2. Place peppers on their side on one end of the baking sheet, and the tomatoes, cut side down, on the other. Roast until the tomatoes are soft and the skin has just started to brown, about 15 minutes. Carefully remove the tomatoes from the baking sheet and transfer to a plate to cool.
  3. Continue roasting the peppers until the skin blackens and blisters in place, about 20-30 minutes more (35-45 min total). Transfer the peppers to a bowl, cover immediately with plastic wrap, and let cool.
  4. Meanwhile, add the garlic, almonds, and hazelnuts to a food processor and blend until finely chopped.
  5. Peel the skins off of the tomatoes and peppers, and discard the skins. Pull out the stems of the peppers and scrape out and discard the seeds.
  6. Place tomatoes and peppers in the food processor, add the vinegar, black/cayenne pepper, paprika, and salt, and blend until smooth, adding olive oil while blending.
  7. Depending on your preference, heat the sauce or serve at room temperature. Thin with water as desired.

Wrapping Up

The only change I made to this recipe was to substitute regular black pepper for the red pepper in the sauce, just to appease the tastes of everyone for whom I made the dish. Other than that, it’s a pretty straightforward recipe that’s simple to make, albeit a bit long in duration with the sauce and cooling time.

Bon Appétit!


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