Grilled Cauliflower Steaks with Romesco Sauce

Cooking Steps

1. 1

   For the cauliflower steaks, preheat grill to high heat.

2. 2

   Trim stems and outer leaves from cauliflower, but keep big center stems intact. Carefully slice cauliflower down middle, then slice again to create 1-inch slabs. Reserve any florets that fall off in large bowl.

3. 3

   Combine garlic powder, salt, pepper and paprika in small bowl. Brush both sides of steaks with olive oil, sprinkle with seasonings (reserve a bit for florets), then grill 5 minutes on each side, or until slightly charred and tender.

4. 4

   Toss loose cauliflower florets with a teaspoon of olive oil and remaining spices. Wrap in foil packet and grill alongside cauliflower steaks.

5. 5

   Transfer grilled steaks to serving board; place florets in serving bowl. Garnish both with chopped parsley and serve warm.

6. 6

   For the Romesco sauce, preheat oven to 400 degrees.

7. 7

   Line baking sheet with parchment paper. Place red bell peppers cut side down on paper, then brush with 2 teaspoons olive oil. Bake 35-40 minutes, until skin is blistered. Set aside to cool.

8. 8

   When cool enough to handle, peel skin off peppers and discard. In food processor bowl, add peppers, tomatoes, parsley, almonds, paprika, vinegar, salt and 1 tablespoon olive oil. Process until creamy and smooth, scraping down sides as needed.

9. 9

   Transfer romesco sauce to bowl and serve with grilled cauliflower steaks.