Ingredients
- 1 large head of cauliflower sliced lengthwise through the core into 4 "steaks"
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- Sea salt
For The Romesco Sauce:
- 1/4 cup slivered almonds
- 1/2 large tomato chopped
- 1/2 cup thinly sliced roasted red peppers packed
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon garlic minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cumin
- Sliced parsley for garnish
Instructions
- Preheat your oven to 350°F. 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. Preheat 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. Brush half of the oil mixture over the tops of the cauliflower and sprinkle with sea 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 brush the rest of the oil mixture on top of the "steaks" and flip. Cook until soft and fork tender, another 8-9 minutes.
- While the cauliflower cooks, place 1/2 tomato into a small food processor (mine is 3 cups) and process until broken down and smooth.
- Add the remaining sauce ingredients, including the toasted almonds, and process until smooth and creamy.
- Serve the sauce over the cauliflower steaks and garnish with parsley.