These Parmesan Cauliflower Steaks are tender and layered with bold Mediterranean flavor. Slowly griddled until perfectly caramelized, the cauliflower is served over a smoky, velvety Romesco Sauce and finished with shaved Parmesan, toasted almonds, and fresh thyme for a rich yet elegant vegetable-forward dish that’s both hearty and refined.
Recipe
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Servings: 2
Ingredients
- 2 cauliflower steaks
- Olive oil, for drizzling
- Salt, to taste
- Freshly cracked black pepper, to taste
- Romesco Sauce (see recipe below)
- Slivered almonds, for garnish
- Parmesan cheese, shaved, for garnish
- Fresh thyme, for garnish
Instructions
Preheat the Wildfire Griddle
- Set to low heatand preheat for 20 minutes.
Season the Cauliflower
- Drizzle a generous amount of olive oil over the cauliflower steaks.
- Season with salt and freshly cracked black pepper.
Cook the Cauliflower
- Drizzle olive oil onto the griddle.
- Place the cauliflower steaks on the griddle and cook on low for 15 to 20 minutes, until the bottom is browning and the top is softening.
- Flip and cook for another 15 to 20 minutes.
- Season the second side with salt and pepper.
Plate and Serve
- Spread Romesco Sauce onto a plate.
- Place the griddled cauliflower steak on top.
- Add slivered almonds and shave a generous amount of Parmesan over the top.
- Sprinkle with fresh thyme and serve immediately.
Romesco Sauce Recipe
Prep Time: 10 minutes
Yield: 2 cups
Ingredients
- One 16-ounce jar of roasted red peppers, drained
- 1/2 cup raw or roasted almonds, unsalted
- 1/4 cup oil-packed sun-dried tomatoes, rinsed and drained
- 2 medium-to-large garlic cloves, peeled and quartered
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt, to taste
- 1/4 teaspoon cayenne pepper
- 1/2 cup extra-virgin olive oil
Instructions
Combine
- Add roasted red peppers, almonds, sun-dried tomatoes, garlic, vinegar, smoked paprika, salt, and cayenne to a blender.
Blend
- Fasten the lid and blend starting on low, increasing speed as the ingredients break down.
- Once mostly blended, drizzle in the olive oil while the blender is running.
- Blend until you reach your desired consistency.
Taste and Use
- Taste and adjust salt as needed.
- Refrigerate until needed, up to 1 week.
