Cauliflower Steaks With Spicy Romesco Sauce

Cauliflower Steaks With Spicy Romesco Sauce

Introduction: Whether you're vegan or a full on carnivore, this dish is great. Thick cauliflower steaks griddled and served on herby couscous with a smoky chipotle romesco sauce. The spicy red pepper and almond sauce would work on a whole host of vegetables and meats, so don't be afraid to experiment with it.

Be sure to check out all of our vegan and vegetarian recipe ideas.


For the Romesco

  • 1tsp Gran Luchito Smoked Chilli Paste
  • 2 Red peppers
  • 100g Almonds
  • 4 Garlic cloves
  • 1tbsp Tomato puree
  • 1tbsp White/Red wine vinegar
  • 100ml Olive oil
  • Salt
  • Pepper

For the rest

  • 1 Large or 2 small cauliflower(s)
  • 1½ cups of Cous cous
  • 1½ cups water
  • Handful parsley


  1. Pre-heat the oven to 125C.
  2. Slice the peppers in half length ways and remove the seeds.
  3. Place in a roasting tray with a crushed (but not peeled) garlic clove in each half.
  4. Drizzle with olive oil, salt & pepper and place in oven and roast for 45 mins.
  5. Meanwhile, toast the almonds on a dry pan (be careful not to burn them) and leave aside.
  6. Cut the cauliflower(s) into 4 steaks as best you can. You can't make steaks with the whole head as it is the stalk that holds it together.
  7. Place a frying pan onto a medium heat (a cast iron pan works well for this). Add a large knob of butter and a drizzle of olive oil.
  8. Once butter is melted, add the cauliflower steaks and cook until golden. Flip and cook other side.
  9. Once ready, leave aside.
  10. Boil the kettle. Place the cous cous into a bowl and pour over the same volume of water as cous cous (this can differ between brands, so you might need a little more).
  11. Add a knob of butter, a sprinkle of salt & pepper then stir well. Place a plate over bowl and leave to steam for 5-10mins.
  12. Remove peppers from oven and allow to cool slightly.
  13. In a food processor, add the peppers, the garlic cloves (skin removed), Gran Luchito Smoked Chilli Paste, almonds, tomato puree, vinegar, salt and pepper.
  14. Blitz to a paste and gradually add the olive oil until a smooth paste is formed.
  15. Taste and adjust seasoning.
  16. remove plate from cous cous and use a fork to separate grains. Stir through roughly chopped parsley.
  17. Serve cauliflower steaks over the cous cous and pour over the romesco sauce.

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