Grilled cauliflower steak is an easy, healthy and naturally gluten free and vegan Summer meal that everyone will love! The romesco sauce is addicting!
PIN Grilled Cauliflower Steak
I actually tested BOTH of those recipes in the same week, and we ate them for dinner together multiple nights in a row. It was pretty much the week of steak here in the FFF HQ.
Insider Tip: this is how I also learned that this romesco sauce is RLY RLY good on ACTUAL grilled steak. Also good on chicken, roasted veggies, eggs and pretty much anything on planet Earth because it is just THAT YUMMY.
But, we’ll get to that. First, we gotta talk about the vegetal version of the steak situation that we find ourselves in.
You’ve probably seen roasted cauliflower steaks popping up all over your Pinterest feeds because they are SUPER trendy right now. They’re essentially just large slabs of cauliflower that are cooked, instead of cutting them up into littles bites.
BUT “Large slab of cauliflower” just doesn’t have the same ring to it as “cauliflower steak” ya know?
How to Cut Cauliflower Steaks
- Chose a BIG head of cauliflower as this makes them much easier to slice!
- Remove the outer leaves and trim the stem end so the cauliflower sits flat
- Hold the cauliflower with it’s base on the cutting board and use a VERY sharp knife to cut though the center of the cauliflower length-wise.
- Cut each half into two 1-inch thick slices!
Because it’s the Summer I thought it would be fun and tasty and magical to add a little smoky, charry flavor because there are few things in life that do not get better grilled and cauliflower steaks are not one of them.
How to Grill Cauliflower Steaks
- Once you’ve sliced them into steaks, brush them with olive oil, lemon juice and salt and heat your grill to medium heat.
- Cook them for about 8-10 minutes per side. You want deep grill marks and they should be fork tender!
Now you’re left with slabby pieces of cauliflower that our trendy selves are calling grilled cauliflower steaks, but they need a little pizzazz and flavor MAGIC.
Enter: romesco sauce.
Aka: the best dang sauce in all the land that you will want to eat with a spoon and put on all the things I listed earlier PLUS SOME. <–Spoiler alert: VERY tasty on Mediterranean grilled stuffed peppers!
It’s just this perfect combination of toasty almonds, ripe, juicy tomatoes, vinegary roasted peppers and tangy lemon juice with spicy bursts of cumin that dance across your tongue and I am INTO IT. <– Which tells me that you will be falling into a romesco romance too.
It’s bright and vibrant and adds this layer of flavor to otherwise not-so-exciting cauliflower and is actually giving us the right to be fancy and call these “steaks” instead of the “slabs of cauliflower” that we know they truly are.
Seriously. Make a double batch.
Then let it get all up in cauliflowers BUSINESS and they’ll dance right on down into your actually-loving-veggies-right-now-belly.
Other Recipes You Might Like:
Grilled cauliflower steak
- 1 Large head of cauliflower, sliced lengthwise through the core into 4 'steaks'
- 2 Tbsp Fresh lemon juice
- 1 Tbsp Olive oil
- Sea salt
For the Romesco Sauce:
- 1/4 Cup Slivered Almonds
- 1/2 A large tomato on the vine, chopped
- 1/2 Cup Thinly sliced roasted red peppers, packed
- 1/2 Tbsp Fresh lemon juice
- 1 tsp Garlic, minced
- 1/4 tsp Sea salt
- 1/4 tsp Ground cumin
- Sliced parsley, for garnish
- Pre heat your oven to 350 degrees. Spread the almonds onto a small baking sheet and bake until lightly golden brown, about 3-5 minutes. Watch them closely as they burn fast. Set aside. Pre heat your grill to medium heat.
- Place the cauliflower steaks on a cutting board and mix the lemon juice and oil together in a small bowl. Rub half of the oil mixture all over the tops of the cauliflower and sprinkle with salt.
- Place the cauliflower "steaks" on the grill, oil side down and cook until they are charred and begin to soften, about 8-9 minutes. Then, rub the rest of the oil mixture on top of the "steaks" and flip. Cook until soft and fork tender, about another 8-10 minutes.
- While the cauliflower cooks, place the 1/2 tomato into a SMALL food processor (mine is 3 cups) and process until broken down and smooth*.
- Add all the other sauce ingredients in, including the toasted almonds, and process until smooth and creamy.
- Serve the sauce over the cauliflower and garnish with parsley.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 2 POINTS+: 3. OLD POINTS: 2
(Per 1 steak with 1/4 of the sauce)
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