Cauliflower Steaks with Romesco
- Prep Time: 5
- Cook Time: 35
- Total Time: 40
Ingredients
Scale
- 1 large head cauliflower (or two small)
- 2 tablespoons extra-virgin olive oil, for brushing
- Coarse sea salt and freshly ground pepper
- Romesco Sauce
Instructions
- Preheat oven to 425. Trim bottom of stem from cauliflower and stand head upright on a cutting board. Cut into 4 vertical slices, each 1 to 1.5 inches thick. Arrange in a single layer on a rimmed baking sheet and brush both sides with oil. Season with salt and pepper.
- Roast, flipping once, until cauliflower is tender and golden, about 35 minutes. Serve with romesco sauce and topped with fresh herbs or microgreens.
Nutrition
- Serving Size: 4
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