Food Recipes Grilled Cauliflower Steaks With Romesco and Manchego 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. By Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines Published on June 18, 2019 Print Rate It Share Share Tweet Pin Email 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. Rate it Print