Grilled Cauliflower Steaks With Romesco and Manchego


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.

Grilled Cauliflower Steaks With Romesco and Manchego Recipe
Photo: Victor Protasio
Hands On Time:
25 mins
Total Time:
30 mins
4 serves


  • 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)

  • cup chopped roasted almonds


  1. 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.

  2. 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.

  3. 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.

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