Grilled Cauliflower Steaks With Romesco and Manchego

Name: Grilled Cauliflower Steaks With Romesco and Manchego
Total time: 30 min
Ingredients: 1 12-oz. jar roasted red peppers, drained; 0.25 cup almond butter; 2.5 tablespoons sherry vinegar; 7 tablespoons olive oil, divided; 1.5 teaspoon kosher salt, divided; 1 large head cauliflower; 0.5 teaspoon freshly ground black pepper; 1 15.5-oz. can chickpeas, drained and rinsed; 4 cups baby arugula; 3 radishes, thinly sliced; 1 tablespoon fresh lemon juice (from 1 lemon); 2 ounces Manchego cheese, shaved (about 1¼ cups); 0.33 cup chopped roasted almonds

4.8

(5)

1 Review

Cauliflower steaks are potentially one of the greatest vegetarian dinners of all time. They’re hearty, fork-and-knife numbers that even any meat-obsessed person can get behind. The sauce is a Spanish-inspired romesco sauce, made with almonds, roasted red peppers, and sherry vinegar. Here, almond butter is not only a shortcut to flavor but it also makes for a smoother sauce. And the arugula-radish salad is the peppery sidekick that brings it all together. Pro tip: Save the cauliflower trimmings to make cauliflower rice. Pulse them in the food processor or use a box grater to turn them into small pieces.

Robin Bashinsky

Published on June 18, 2019

Grilled Cauliflower Steaks With Romesco and Manchego Recipe — Photo: Victor Protasio

Hands On Time:

25 mins

Total Time:

30 mins

Yield:

4 serves

Ingredients

1 12-oz. jar roasted red peppers, drained
¼ cup almond butter
2 ½ tablespoons sherry vinegar
7 tablespoons olive oil, divided
1 ½ teaspoon kosher salt, divided
1 large head cauliflower
½ teaspoon freshly ground black pepper
1 15.5-oz. can chickpeas, drained and rinsed
4 cups baby arugula
3 radishes, thinly sliced
1 tablespoon fresh lemon juice (from 1 lemon)
2 ounces Manchego cheese, shaved (about 1¼ cups)
⅓ cup chopped roasted almonds

Directions

Process red peppers, almond butter, vinegar, 4 tablespoons oil, and ½ teaspoon salt in a blender, scraping down sides as needed, until smooth, about 1 minute.
Preheat grill to medium-high (400°F to 450°F). Cut cauliflower lengthwise into 4 “steaks” (¾ inch thick), leaving stem intact. Brush cauliflower with 2 tablespoons oil; season with black pepper and remaining 1 teaspoon salt. Grill cauliflower, covered, turning occasionally, until stem is tender when pierced with a knife, 12 to 14 minutes.
Meanwhile, toss chickpeas, arugula, radishes, lemon juice, and remaining 1 tablespoon oil in a bowl. Divide red pepper sauce among plates. Top with cauliflower steaks, salad, cheese, and almonds.