Charred Cauliflower Steaks with Romesco

Ingredients

• 2 heads Cauliflower, cut into 1-inch steaks through the core
• 5 tbsp Extra-virgin olive oil
• 2 tsp Smoked paprika
• 1 tsp Ground cumin
• ¾ tsp Kosher salt
• 1 jar Roasted red peppers (jarred), drained
• ½ cup Raw almonds, toasted
• 2 cloves Garlic
• 1 tbsp Tomato paste
• 2 tbsp Red wine vinegar
• ¼ cup Flat-leaf parsley, chopped
• 1 cup Whole wheat couscous (dry), dry
• 1 can Chickpeas, canned no-salt-added, drained and rinsed

Method

1. Heat oven to 450°F with a sheet pan inside. A preheated pan is what gives you a hard sear on the first side.
2. Brush the cauliflower steaks with 3 tbsp oil and season with half the smoked paprika, the cumin and salt. Scatter the chickpeas and any loose florets around them.
3. Lay everything on the screaming-hot pan and roast 25-30 minutes, flipping the steaks once at 18 minutes, until deeply browned at the edges.
4. Romesco: blend roasted peppers, almonds, garlic, tomato paste, vinegar, the rest of the smoked paprika and 2 tbsp oil with a pinch of salt until it is a coarse sauce, about 30 seconds. Taste — it should be bright and a little rough.
5. Cook the couscous per the package (5 minutes, off heat, covered).
6. Spread romesco on warm plates, set the cauliflower on top, scatter chickpeas and parsley. Serve couscous alongside.

Notes

✨ The restaurant touch

Sauce on the plate, vegetable on the sauce — never the other way around. It is the whole difference between home plating and restaurant plating.

🧒 For the kids

Break the extra florets into 'cauliflower popcorn' and serve them plain with a small dish of romesco to dip.

🌿 From the garden

Fall cauliflower transplanted August 1 heads up in October when the weather is on your side.

🥡 Leftovers

Romesco keeps 5 days and turns eggs, sandwiches and roasted potatoes into something else. Make a double batch.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.