Cauliflower Steaks with Romesco Sauce
Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish.
- Total Time:
- Servings: 4
Photography: Marcus Nilsson
Source: Martha Stewart Living, May 2015
- 1 large head cauliflower
- 2 tablespoons extra-virgin olive oil, for brushing
- Coarse salt and freshly ground pepper
- Romesco Sauce, for serving
- Fresh herbs, such as flat-leaf parsley, basil, or chives, or microgreens, for serving
Preheat oven to 425 degrees. Trim bottom of stem from cauliflower and stand head upright on a cutting board. Cut into 4 vertical slices, each 1 to 1 1/2 inches thick. Arrange in a single layer on a rimmed baking sheet and brush both sides with oil. Season with salt and pepper.
Roast, flipping once, until cauliflower is tender and golden, about 35 minutes. Serve with romesco sauce and topped with herbs or microgreens.