Cauliflower Steak with Romesco
INGREDIENTS
- 1 large cauliflower
- 3 roasted red peppers (jarred)
- 60g almonds, toasted
- 1 garlic clove
- 1 tsp smoked paprika
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- Fresh parsley
NUTRITION
Per serving
340
Calories
10g
Protein
28g
Carbs
20g
Fats
METHOD
1
Cut the steaks
Slice the cauliflower into four thick steaks through the core. Trim only the very end of the stem so the steaks hold together.
2
Roast
Brush with oil, salt and roast at 220C on a tray for twenty-five minutes, turning halfway, until browned.
3
Make the romesco
Pulse peppers, almonds, garlic, paprika, vinegar, oil and salt to a coarse rust-red sauce.
4
Plate
Spoon a thick layer of romesco onto each plate, top with a steak and shower with parsley.
VEG.ARMY TIP
Toast a slice of crustless bread and blend it into the romesco for extra body.
