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Roasted Cauliflower Steaks With Romesco Sauce
Easy
First course
Ingredients
- 1 (1.5 kg) cauliflower, medium head
- 3 tablespoons Monini Classico Extra Virgin Olive Oil
- Salt and pepper
- 1 large red pepper (capsicum)
- 1 large truss tomato
- 4 garlic cloves
- 1/2 cup toasted almonds (85g)
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon red chilli flakes
- 1 teaspoon flaky salt
- 1 slice of white or wholemeal bread
- 1/4cup (60ml) Monini Classico Extra Virgin Olive Oil
- Pomegranate seeds, chopped parsley, grated parmesan, extra olive oil (to serve)
Preparation
Method
- Preheat oven to 160°C. Drizzle a large metal baking tray with a tablespoon of olive oil.
- Place the cauliflower on a chopping board, resting on the stalk. Holding the head gently, slice the cauliflower into 5-6 thick slices (each about 1 inch wide).
- Place the cauliflower slices gently on the prepared tray. Sprinkle with salt and pepper. Drizzle the top with remaining olive oil. Roast in the pre-heated oven for 30 minutes.
- Increase oven temperature to 200°C (if your oven has a grill setting, turn it on). Roast for a further 15-20 minutes at this higher temperature till the cauliflower is starting to char and brown nicely. Remove from the oven and set aside.
- Add ingredients for the Romesco sauce (red pepper down to Monini Classico in ingredient list) to the bowl of a small food processor and process to a chunky sauce consistency.
- Spread Romesco Sauce on the base a large, shallow serving plate. Place the cauliflower steaks on top of the sauce. Sprinkle pomegranate seeds, parsley and parmesan. Drizzle with extra olive oil and serve immediately.
Recipe by @cookrepublic.
Add an extra touch
CLASSICO
