Updated: Jan 12, 2021
This flavorful healthy dish is bound to have you forget that you're eating healthy. I used OMG! D'Anjou Pear White Balsamic to kick up the flavor to my romesco sauce. I love OMG! oils, vinegars and marinades because they're packed full of flavor and enhances any dish you're preparing. The sweet acidity added to the romesco sauce really brings out the flavors and will have you licking the plate clean.
4 Servings, Approx. 45 mins
What You'll Need
1 head of cauliflower
3 Tbsp extra virgin oilve oil
1 tsp salt
½ tsp pepper
1 tsp garlic powder
1 tsp paprika
1 Tbsp parsley, chopped (optional)
2 Tbsp crispy shallots (optional)
6 oz of roasted red peppers, drained
3 oz of oil-packed sundried tomatoes, drained and rinsed
¼ cup of raw almonds
2 tbsp pine nuts
2 garlic cloves, minced
½ tsp paprika
Salt, to taste
¼ tsp cayenne pepper
¼ cup extra virgin olive oil
All You Need To Do
Prepare your cauliflower
Preheat your oven 425° F.
Wash your cauliflower heads and remove the outer leaves (make sure to keep the core in tact, this will keep your 'steaks' together.). Slice from the middle first, and then work from the middle out. slicing four 1-inch steaks. The outer florets you can roast along with your steaks on the side of your can save them later for another dish.
Pat the cauliflower dry and baste each side with your olive oil.
In a small, combine your salt, pepper, garlic powder and paprika.
Place the steaks on a foil or parchment paper lined baking sheet. Sprinkle half of your seasoning mix on the top of your cauliflower and bake for 15 mins.
Turn your cauliflower over, sprinkle the remaining seasoning mix and bake for another 15 mins or until browned and tender.
Prepare your romesco sauce
Place all of your ingredients, except olive oil and salt, into a blender or food process and blend on low speed until it's mostly blended.
Add your olive oil in parts and continue to blend until it reaches the texture you prefer. I like mine with a little more chunky texture so I only blend long enough for everything to be blended. Add salt to taste.
Serve your steaks
Spoon a quarter of the romesco sauce onto a plate.
Place the cauliflower on top of the sauce.
Sprinkle with parsley and fried shallots (optional).
I drizzle a little of the OMG! D'anjou pear white balsamic vinegar on top of each steak because I love the aroma and flavor but this is optional depending on your taste.
Have some extra sauce? The romesco sauce also goes great with fish or just as a dip with some flatbread or chips!
Did you make this recipe?
Let me know what you think!