Skip to main content

Roasted cauliflower steaks with Romesco sauce

This dish of roasted cauliflower is full of flavor and the sauce packs a punch. Thanks to Rachel for sharing this recipe.

Time 45 mins
Skill Level Intermediate

Ingredients List

Serves 2
  • 1 cauliflower trimmed and cut into 1cm thick slices
  • 80 g almonds
  • 30 g sun-dried tomatoes
  • 250 ml boiling water
  • 100 g roasted capsicums also known as red pepper
  • 2 tbsp tomato puree
  • 1 tbsp red wine vinegar
  • 2 garlic cloves roughly chopped
  • 1 chili deseeded and roughly chopped
  • 1 basil handful of,
  • 1 tsp smoked paprika or to taste


  1. Preheat the oven to 220 C / 425 F
  2. Put the almonds and sun-dried tomatoes in a heat proof jug and pour over the boiling water. Allow to stand for 30 minutes or longer
  3. Line a large baking tray with baking paper or a silicone mat
  4. Arrange the cauliflower on the tray,
  5. Roast for about 20-25 minutes, testing with a knife at the thickest part to check it’s tender
  6. While the cauliflower is roasting put the soaked almonds and tomatoes in a blender with their soaking liquid
  7. Add the red capsicums, tomato paste, red wine vinegar, garlic, chili and fresh herbs (if using) and smoked paprika to the blender
  8. Blend on high until smooth and creamy, adding more hot water until you get the consistency you want.
  9. Slide the cauliflower off the tray onto a serving dish with a spatula
  10. Serve warm with the sauce garnished with a few more fresh herbs, accompanied by baked potatoes or rice and salad or vegetables

The sauce can work as a dip or sandwich filling or even thinned down as a salad dressing. Richness from the almonds, acidity from the vinegar and umami flavor from the tomatoes plus smokiness from the paprika. This makes a good 2 ½ cups of sauce which stores for up to a week in the fridge or you can freeze it in portions.

Here is OMSer Gillian’s creation using this recipe, served with bulgur wheat: