Cauliflower Steaks with Romesco
Hearty cauliflower steaks smothered in romesco, a Catalonian red pepper sauce with a nutty texture.
Making this recipe is a snap using the 30” Smart Double Wall Oven with Steam Cook™ with Steam Cook™ with separately controlled cooking zones. Although almonds are the traditional ingredient used in romesco sauce, pine nuts, hazelnuts or cashews work well too. Steaming the cauliflower before roasting it gives you tender stems but nutty, golden florets.
Ingredients
· 1 medium cauliflower
· 2 tbsp olive oil
For the romesco sauce
· 2 red peppers
· 1.75 oz whole blanched almonds
· 3 tbsp olive oil
· 1 red chili pepper, deseeded and finely chopped
· 1 tbsp sherry vinegar
· ¼ tsp smoked paprika
· 1 garlic clove, crushed
· ½ small bunch of parsley, finely chopped
Nutrition
|
Cal |
Fat |
Saturated Fat |
Carb |
Sugars |
Fiber |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
507 |
43g |
5g |
14g |
11g |
7g |
11g |
0.05g |
Simplified prep results in complex, nutty flavor
Step 1. Prepare the cauliflower
Separate the leaves from the cauliflower. Save the thin-stemmed, smaller leaves for later and discard the thick-stemmed, damaged ones. Cut cauliflower in half along the center of its stalk. Cut a 1/2-inch thick cross section from each half to get two ‘steaks’ from the middle, still attached to the stalk. Break the remaining cauliflower into florets.
Step 2. Steam and set aside
Fill the water reservoir in the oven to max. Transfer the cauliflower steaks to the steam tray and put in the oven. Steam for 20 minutes, then add the florets and cook for another 5 minutes until tender and a sharp knife passes easily through the stem. Remove the lid from the steamer and set the cauliflower aside.
Step 3. Heat peppers and almonds
Heat the oven to 465°F on the Top Heat + Convection setting. Place the peppers on a tray and cook for 20 minutes, turning halfway through, until softened and the skins have blackened. Remove from the oven and leave to cool. Tip the almonds onto another tray and cook for 1 to 2 minutes, shaking the tin every 30 seconds until toasted and golden. Remove to a plate and leave to cool.
Step 4. Roast cauliflower steaks
Oil the cauliflower steaks and add to the tray used for the almonds. Add the florets and drizzle with more oil. Season well. Roast for 20 minutes, adding the reserved leaves halfway through, until golden and lightly charred.
Step 5. Make romesco sauce
Gently peel the cooled peppers. Halve, deseed and chop. Pour into a food processor with toasted nuts and remaining romesco ingredients and blend to a paste. Save some nuts and parsley to garnish.
Step 6. Season and serve
Season sauce with salt, pepper, vinegar or paprika, then spoon onto cauliflower. Garnish with nuts and parsley. Leftover sauce lasts 5 days in the fridge and pairs well with bread or pasta.
Make every day delicious
30” Smart Double Wall Oven with Steam Cook™
