Tuesday, May 9, 2017

Pesto Cauliflower Steaks with Smoky Romesco Sauce


 With a background in vegan and vegetarian cooking, sometimes I find myself craving a meatless meal (and why not when it's this delicious?). Cauliflower is such a versatile vegetable - people are using it to substitute rice, to make pizza crust and bread and to substitute potatoes for a lower carb mash. I love it roasted and these "steaks" are incredibly filling and pack a huge flavor punch. To make it vegan, simply leave off the Parmesan cheese. 


1. Preheat oven to 425. 
2. Remove leaves from the cauliflower. Slice lengthwise through the core into 1-inch steaks (keep the remaining cauliflower to another use). Line a baking sheet with parchment paper and place cauliflower steaks on top. Spread pesto onto each one and sprinkle with Parmesan. Roast for 25 minutes. 


3. Meanwhile, combine the Romesco sauce ingredients in a food processor until smooth. Set aside. 


4. Sprinkle the roasted cauliflower with panko breadcrumbs and season with salt and pepper. Drizzle with olive oil and bake for 5 minutes longer, or until the breadcrumb topping is lightly browned and crisp. 



5. Spread the sauce onto 4 serving plates and top with cauliflower. Sprinkle with fresh basil and serve.





Pesto Cauliflower Steaks with Smoky Romesco Sauce
Serves 4

All you need:
2 heads cauliflower 
1/4 cup basil pesto
1/4 cup Parmesan cheese 
1/4 cup panko breadcrumbs
Olive oil, for drizzling 
Salt and pepper, to taste 

Sauce
2 jarred roasted red peppers, drained 
1/2 cup whole almonds 
2 tablespoons red wine vinegar
2 tablespoons chopped flat-leaf parsley 
2 tablespoons panko breadcrumbs 
1 garlic clove
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper 
1/2 cup olive oil
1 teaspoon salt 
1/4 teaspoon pepper
Pinch sugar 

Fresh chopped basil, for garnish 

All you do:
1. Preheat oven to 425. 
2. Remove leaves from the cauliflower. Slice lengthwise through the core into 1-inch steaks (keep the remaining cauliflower to another use). Line a baking sheet with parchment paper and place cauliflower steaks on top. Spread pesto onto each one and sprinkle with Parmesan. Roast for 25 minutes. 
3. Meanwhile, combine the Romesco sauce ingredients in a food processor until smooth. Set aside. 
4. Sprinkle the roasted cauliflower with panko breadcrumbs and season with salt and pepper. Drizzle with olive oil and bake for 5 minutes longer, or until the breadcrumb topping is lightly browned and crisp. 
5. Spread the sauce onto 4 serving plates and top with cauliflower. Sprinkle with fresh basil and serve. 
 

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