Cauliflower Steaks with Romesco Sauce and Lemon Caper Butter

5 from 3 votes

Cauliflower Steaks with Romesco Sauce and Lemon Caper Butter

These Cauliflower Steaks with Romesco Sauce and Lemon Caper Butter transform a humble vegetable into a symphony of flavours, colours and textures in every bite.

Prep Time15

Cook Time50

Total Time1 5

Course: Dinner, Lunch, Side Dish

Cuisine: Mediterranean, Spanish

Keyword: Cauliflower Steaks, Cauliflower Steaks with Romesco Sauce, Lemon Caper Butter, Pan-Roasted Cauliflower, Romesco Sauce

Servings: servings

Ingredients

For the Romesco Sauce:

2 red bell peppers roughly chopped and seeds removed
1 red onion roughly chopped
4 cloves garlic
4 tablespoons extra-virgin olive oil divided
1 teaspoon dry oregano
1 teaspoon smoked paprika
¼ teaspoon kosher salt plus more to taste
¼ teaspoon freshly-cracked black pepper plus more to taste
¼ cup raw unsalted almonds
2 tablespoons sherry vinegar substitute red wine vinegar

For the Pan-Roasted Cauliflower:

1 tablespoon kosher salt
1 head cauliflower bottom core trimmed
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons capers packed in brine
2 tablespoons finely chopped fresh parsley
2 tablespoons fresh lemon juice

Instructions

For the Romesco Sauce:

Preheat your Traeger Grill or oven to 425F.
In a roasting pan, combine the red pepper, onion, garlic, 2 tablespoons olive oil, oregano, smoked paprika, salt and pepper. Toss everything to coat and transfer to your Traeger grill or oven. Roast the vegetables until they’re tender and just starting to char a bit, around 30 minutes.
Meanwhile, add the almonds to a dry skillet and place over medium-low heat. Toast the almonds, stirring occasionally, until they’re warmed through and fragrant, around 8 minutes. Transfer the almonds to a bowl and set aside.
Transfer the roasted vegetables to a high-speed blender. Add the almonds and vinegar and blend until just combined. With the blender running on a medium-high speed, slowly pour in 2 tablespoons of olive oil until fully emulsified and the sauce can coat the back of a spoon. If the sauce is too thick, add 1 or 2 tablespoons of water and blend to combine. If the sauce is too thin, add more almonds. Taste the Romesco sauce for seasoning and adjust with salt, pepper or vinegar as desired.
Transfer the Romesco to a sealable jar and set aside in a warm spot on your counter if using the same day. Leftovers can be refrigerated for up to 5 days.

For the Pan-Roasted Cauliflower:

Bring a large pot of water to a rolling boil. Season the water with 1 tablespoon of salt and add the cauliflower, stem side-up. Cook the cauliflower until the florets are slightly tender, around 7 minutes. Transfer the cauliflower, stem side-down, to a wire rack set over a tray and let it dry at least 15 minutes before slicing it into four equal-sized wedges.
Preheat a large skillet over medium-high heat. Add the olive oil and heat until shimmering. Carefully add the cauliflower wedges, cut side-down, and cook, undisturbed, until deeply browned, around 6 minutes. Flip each cauliflower wedge and cook the other cut-side until deeply browned, around 6 more minutes. If the pan dries out, add more olive oil as needed. Transfer the browned cauliflower to a plate, cover with foil to keep warm and set aside.
Return the pan to a medium heat. Add the butter and heat until melted. Add the capers, parsley and lemon juice and cook, stirring, until the capers have warmed through, around 2 minutes.
Spread 1 cup of the Romesco sauce onto a serving platter. Arrange the cauliflower wedges, browned sides-up, and spoon the Lemon Caper Butter overtop. Serve immediately.

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