Cauliflower Steak With Romesco Sauce and Charred Scallions
This steak dinner alternate from Dean Sheremet is drizzled with a homemade Romesco sauce. For similar recipes, get his new cookbook Eat Your Heart Out.
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See also Cauliflower “Rice” Risotto with Mushrooms & Truffle Oil.
- Olive Oil
- 1 (1-inch think) slice cauliflower
- 3 Scallions, ends trimmed
- Romesco Sauce (see below)
- Preheat the oven to 400˚F. Heat 1 tablespoon of oil in a medium-size cast iron skillet over medium-high heat until shimmering. Add the cauliflower and season with salt. Place another pan on top to help keep the cauliflower pressed down in the pan. Cook for about 3 minutes per side, until slightly charred at the edges. Pop the pan into the oven and cook for about 8 more minutes, or until tender, flipping the steak halfway through.
- Remove the steak from the pan and set aside. Toss the scallions in just enough olive oil to coat. Carefully set the iron skillet on the range over medium-high heat and char the scallions for about 3 minutes per side.
- To serve, place a good amount of Romesco Sauce on a plate. Top with the scallions, then set the steak on top.
Note: Canned plum tomatoes work in a pinch, but skip the roasting step if using them. To prep a cauliflower “steak,” simply trim off and discard the base leaves, then carefully cut the cauliflower vertically from the top to the stem into about 1-inch-thick slices. Depending on the size, you can get two or three steaks from the center of the cauliflower. Reserve the remainder for a separate use, such as cauliflower rice.
- 4 large plum tomatoes
- Olive oil
- 5 garlic cloves, unpeeled
- 1/2 cup Marcona almonds
- 2 jarred roasted red bell peppers, drained and roughly chopped
- 2 tablespoons sherry vinegar
- 1 teaspoon smoked Spanish paprika or pimentón
- Adjust an oven rack to middle position and preheat the oven to 400 degrees.
- Arrange the tomatoes in an ovenproof pan (I like to use a pie tin) and rub them with oil. Place the garlic cloves on a piece of foil, drizzle them with oil, wrap them with the foil, and set them in the pan with the tomatoes. Roast the tomatoes for about 45 minutes, or until the tomatoes are nicely charred.
- Transfer the pan to a cooling rack, and when cool enough to handle, carefully peel and discard the skins from the tomatoes. Unwrap the garlic and pop the cloves out of their skins.
- Place the tomatoes, garlic, almonds, peppers, vinegar, paprika, and a good pinch of salt in a blender and puree until almost smooth, scraping down the sides as necessary (I like mine a little chunky).