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If you’re cooking to impress someone special but don’t want to stress out over a complicated recipe, Cauliflower Steaks with Romesco Sauce is the move. It’s simple, cozy, and just fancy enough to feel like you really put thought into the evening.
The cauliflower gets beautifully golden and crisp at the edges, the romesco sauce brings this deep, smoky flavor, and the parsley drizzle adds a fresh little zing that ties it all together. It’s the kind of dish that feels warm and inviting, perfect for those nights when you want to keep things intimate, laid-back, and just a little bit flirty.
Why Cauliflower Steak with Romesco Sauce Is Ideal for Date Night
What I really love about making Cauliflower Steaks with Romesco Sauce for a date night is how it feels warm, thoughtful, and a little unexpected, in the best way. It’s one of those dishes that looks impressive on the plate but doesn’t take a ton of effort, so I can actually spend time with the person I’m cooking for (and not just stuck at the stove). The cauliflower gets beautifully caramelized, the romesco sauce is smoky and rich, and that little parsley-lemon drizzle brightens everything up.
It’s also one of my go-to recipes when I want to make something vegetarian that still feels totally satisfying. Whether your date’s vegetarian or just prefers to keep things light, this meal shows that you can skip the meat and still bring the flavor. To me, it’s a perfect mix of cozy and special, a dish that makes someone feel cared for, without overcomplicating things. And honestly? When the food is this good, the rest of the evening just flows.
The Story Behind Cauliflower Steak with Romesco Sauce
This dish came about because I wanted to make something my mom would truly enjoy. She’s vegetarian, but not really into the usual cheesy or creamy dishes you often see in veggie recipes. She finds a lot of them too rich or just hard to digest, plus, let’s be honest, some cheeses are a little too funky for her taste.
So I wanted to try something different. Something light, flavorful, and a little unexpected. That’s how this Cauliflower Steak with Romesco Sauce came to be smoky, vibrant, and comforting without being heavy. And when she actually asked for seconds (which never happens)? That’s when I knew I’d nailed it.
What’s Romesco Sauce?
Romesco is a bold, smoky Spanish sauce that originally comes from Catalonia. It’s traditionally made with roasted red peppers, garlic, almonds, olive oil, and a touch of tomato, blended into a thick, flavorful puree.
Sometimes you’ll find variations with hazelnuts or stale bread to add body, but the real magic is in the balance: smoky from the peppers, nutty from the almonds, and just a little tangy from vinegar or tomato. It’s rich without being heavy, and it pairs beautifully with roasted veggies, especially cauliflower. Think of it as the Mediterranean cousin of pesto, but moodier and a bit flirtier.
Ingredients You’ll Need for Cauliflower Steak with Romesco Sauce
- 1 large cauliflower
- Olive oil (for drizzling and cooking)
- Salt and pepper, to taste
- 1 garlic clove, peeled and thinly sliced
- 180 grams roasted red peppers (from a jar, rinsed)
- 35 grams blanched almonds
- 1 tablespoon tomato purée
- Juice of 1 lemon
- 1 large handful fresh parsley, finely chopped
- 1/4 red onion, finely chopped
- Crusty bread (optional, for serving)
The Role of Each Ingredient
- Cauliflower: The hearty, tender base of the dish with a mild flavor that perfectly complements the sauce and dressing.
- Olive Oil: Adds richness and helps caramelize the cauliflower while making the romesco sauce and parsley dressing silky smooth.
- Garlic & Red Onion: Garlic infuses the cauliflower with a subtle savory depth; red onion adds a fresh, zesty crunch to balance the richness.
- Romesco Sauce (Roasted Red Peppers, Almonds, Tomato Purée): This smoky and creamy sauce is the star flavor, bringing warmth and complexity to the dish.
- Parsley & Lemon: The parsley dressing brightens the plate with fresh herbal notes, and lemon juice adds acidity, cutting through the richness of the sauce.
- Crusty Bread: Optional but highly recommended for scooping up every last bit of romesco sauce and adding a satisfying crunch.
How to Make Cauliflower Steak with Romesco Sauce: Step-by-Step
- Prepare and Roast the Cauliflower
Preheat your oven to 180°C fan (400°F). Remove the outer leaves from the cauliflower and slice it down the middle. From each half, cut two thick steaks about 2 cm (0.8 inches) thick. Reserve any leftover cauliflower for another use.
Place the cauliflower steaks on a baking tray. Drizzle both sides generously with olive oil and season with salt and pepper. Roast for 15 minutes.
- Add Garlic Flavor and Finish Roasting
While the cauliflower roasts, mix the thinly sliced garlic with a drizzle of olive oil in a small bowl.
After 15 minutes, flip the cauliflower steaks over. Spoon the garlic and olive oil mixture evenly over the top of each steak. Return to the oven for another 15 minutes, or until the cauliflower is tender and beautifully golden on both sides. - Make the Romesco Sauce
In a blender, combine the roasted red peppers, blanched almonds, tomato purée, lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy. Set aside. - Prepare the Parsley Dressing
In a small bowl, mix the finely chopped parsley, red onion, and the remaining lemon juice. Slowly whisk in olive oil until the dressing is smooth and easily drizzles off the spoon. Set aside. - Plate and Serve
Spread a generous layer of romesco sauce on each plate. Place the roasted cauliflower steaks on top, then drizzle with the parsley dressing. Serve immediately, ideally with crusty bread to mop up the delicious sauce.
Tips to Make Cauliflower Steak with Romesco Sauce Just Right
- Dry your cauliflower before roasting
After slicing, pat the steaks dry with a paper towel before oiling. Moisture on the surface creates steam, which can prevent browning. A dry surface = crisp, golden edges. - Use a metal baking tray, not glass
A metal tray conducts heat better and helps the cauliflower caramelize. Glass dishes tend to trap moisture, which can lead to steaming instead of roasting. - Toast your almonds for deeper flavour
Even if you’re using blanched almonds, toast them in a dry pan for 3 to 5 minutes until lightly golden. It brings out their natural nuttiness and makes the Romesco richer. - Taste and adjust each component separately
Before plating, taste the Romesco and the parsley dressing individually. Romesco should be slightly smoky and tangy; parsley dressing should be bright and citrusy. Adjust salt, lemon, or oil as needed so everything sings on the plate. - Let it rest before plating
Once roasted, let the cauliflower steaks sit for 2–3 minutes. This helps the moisture redistribute and makes them easier to handle. Meanwhile, plate your romesco and get your drizzle ready—this keeps things hot but clean when serving.
FAQS – Cauliflower Steaks with Romesco Sauce
- How do I cut cauliflower into “steaks” without it falling apart?
Start with a large, firm head of cauliflower. Trim the leaves, then slice directly through the center of the core into thick slices, about 1 to 1½ inches thick. The core helps hold the “steaks” together. - Can I use jarred roasted red peppers for the romesco sauce?
Yes, definitely. Jarred roasted red peppers save time and still give you great flavor. Just make sure to drain them well so your sauce isn’t watery. If you want a smokier kick, you can add a little smoked paprika or a pinch of cayenne. - How do I keep the cauliflower from drying out in the oven?
Coat the steaks generously with olive oil and roast at a high temperature,around 400°F (220°C). This gives you that beautiful caramelized edge without drying out the center. - Is this dish fully vegan?
Yes! There’s no dairy, no animal products, just roasted veggies, nuts, olive oil, and spices. It’s rich, flavorful, and completely plant-based. Perfect if you or your date are keeping things meat-free without sacrificing taste. - Can I make any parts of the dish ahead of time?
Absolutely. The romesco sauce and parsley-lemon drizzle can both be made up to 3 days in advance and stored in the fridge. Just let them come to room temperature before serving. For peak texture, roast the cauliflower steaks fresh right before serving.
Simple Activities to elevate your Cauliflower Steak with Romesco Sauce
Cook together with a playlist that sets the mood, like Jazz Vibes, Soul Coffee, or Feel Good Dinner on Spotify. Keep the lights warm and the energy relaxed—one person can roast the cauliflower while the other blends the Romesco and preps the parsley dressing.
Pick up a good loaf of bread and a bottle of wine earlier in the day to elevate the meal. A rustic sourdough or crusty baguette is perfect for scooping up extra sauce, and a light red wine or dry white helps set a cozy, unpretentious tone.
Plate the food together at the table or on the couch, keeping it casual and shared. Use low bowls or wide plates, spoon the Romesco on the bottom, and layer the Cauliflower Steak with Romesco Sauce on top. Add simple touches like cloth napkins, a candle, and soft lighting to make it feel more special.
Add a shared tasting element, like pairing two different wines or sampling a few types of chocolate after dinner. Keep it fun and informal—compare flavors, share bites, and stay present with each other.
Ingredients
- 1 large cauliflower
- Olive oil for drizzling
- Salt and pepper to taste
- 1 garlic clove peeled and thinly sliced
- 180 grams roasted red peppers from a jar rinsed
- 35 grams blanched almonds
- 1 tablespoon tomato purée
- Juice of 1 lemon
- 1 large handful of fresh parsley finely chopped
- 1/4 red onion finely chopped
- Crusty bread optional, for serving
Instructions
- Preheat the oven to 180°C fan / 400°F.
- Remove the leaves from the cauliflower and slice it down the middle. Cut two 2 cm (0.8”) thick steaks from each half of the cauliflower. Set aside any leftover cauliflower for another dish.
- Place the cauliflower steaks on a baking tray. Drizzle both sides with olive oil and season with salt and pepper. Roast for 15 minutes.
- While the cauliflower roasts, combine the sliced garlic with a drizzle of olive oil in a small bowl.
- After 15 minutes, flip the cauliflower steaks over and spoon the garlic and olive oil mixture over the top. Return the cauliflower to the oven for an additional 15 minutes, or until the cauliflower is tender and golden.
- In a blender, combine the roasted red peppers, almonds, tomato purée, lemon juice, and a pinch of salt and pepper. Blend until smooth, then set aside.
- In a separate bowl, mix the parsley, red onion, and other half of lemon juice. Add olive oil until the dressing is smooth and runs easily off the spoon. Set aside.
- To serve, spread the romesco sauce on the plates, top with the roasted cauliflower steaks, and drizzle with the parsley dressing. Serve with crusty bread if desired.
