Cauliflower Steak With Romesco Sauce

Whether you‘re vegan or a full-on carnivore, you’re really going to enjoy this cauliflower steak recipe. After all, what’s there not to like about thick cut cauliflower steaks griddled and served on herby couscous with a Chipotle Paste romesco sauce. The spicy red pepper and almond sauce would work on a whole host of vegetables and meats, so don’t be afraid to experiment with it.

If you’re rushed for time you could use our red pepper salsa as a substitute to the romesco sauce. Be sure to check out these healthy Mexican recipes.

Prep time

50 mins
Cook time

15 mins
Total time

1 hour 5 mins
Ideal for

Dinner
Make it

Mexican
Serves

2

This recipe uses

Chipotle Paste

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Mexican Section

Ingredients

FOR THE ROMESCO SAUCE

2 red peppers, halved and deseeded
4 garlic cloves, skin on
100g (3½oz) almonds
1 tsp Chipotle Paste
1 tbsp. tomato purée
1 tbsp. red wine vinegar
100ml (3½fl oz.) olive oil
salt and freshly ground black pepper

FOR THE CAULIFLOWER

1 large or 2 small cauliflower(s)
1 tbsp. butter
olive oil

FOR THE COUSCOUS

200g (7oz) couscous
250ml (9fl oz.) boiling water
1 tbsp. butter
a handful of parsley leaves, roughly chopped

How to make it

TO MAKE THE ROMESCO

Preheat the oven to 120°C (260°F, Gas ½).
Put the pepper halves in a roasting pam with a garlic clove in each half. Top with olive oil, salt and pepper and roast for 45 minutes. Leave to cool slightly.
Meanwhile, toast the almonds in a dry pan and leave aside.
Purée the peppers, skinned garlic cloves, chipotle chilli paste, almonds, tomato purée, vinegar, salt and pepper. Slowly add the olive oil to make a smooth paste.

TO MAKE THE CAULIFLOWER

Cut the cauliflower(s) into 4 steaks. Heat the butter and a splash of olive oil in a frying pan over a medium heat. Add the cauliflower steaks and cook for a few minutes until golden. Flip and cook other side. Leave aside.

TO MAKE THE COUSCOUS

Meanwhile, put the couscous into a bowl and pour over the boiling water. Add the butter, some salt and pepper and stir well. Cover and leave to steam for 5–10 minutes.
Use a fork to separate the grains. Stir in half the parsley.
Pile the couscous on plates, top with the cauliflower, smother with the sauce and sprinkle with the remaining parsley to serve.