Grilled Cauliflower with Romesco Sauce

grilledcauliflower

Cauliflower Steak and Romesco Sauce

 

One of the components of a heart-healthy dietary pattern that helps lower blood pressure is consuming less meat. Poultry and fish are better than red meat and processed meat, but vegetables are even better.

 

One of the best ways to make vegetables feel hearty enough for a main dish is to cut them into “steaks” so that you still feel like you’re eating an entree-sized portion instead of just a bunch of side dishes. The other way is to add tons of flavor so that you feel satisfied.

 

Grilling the cauliflower instead of baking or sauteeing it adds some nice flavor, but the real punch comes from the bold Romesco sauce. Roasting the bell pepper, tomato, garlic, and almonds bring out natural sweetness that pairs beautifully with the smoky paprika. It packs such a huge burst of flavor that you would never guess there is no salt in it.

 

Ingredients

2 tablespoons raw almonds

2 cloves garlic

1/2 large red bell pepper

1 Roma tomato

1 teaspoon olive oil

1 teaspoon white balsamic vinegar

2 teaspoons smoked paprika

1/8 teaspoon cayenne pepper

1 small head cauliflower

2 teaspoons olive oil

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

fresh parsley, chopped for garnish

Preparation

To make the romesco sauce, heat oven to 400F. Line a baking sheet with foil. Place peppers, tomatoes, garlic, and almonds on the baking sheet and roast for 10 to 15 minutes, or until almonds are toasted.

Remove almonds, rotate peppers and tomatoes, and stir garlic. Return to the oven and continue roasting, another 10 minutes, or until garlic and tomatoes are soft.

Remove garlic and tomatoes and keep roasting peppers, rotating occasionally, until skins are blistered.

 

Remove peppers and place in a bowl with tomatoes. Cover and let sit for 10 minutes.

Gently peel skins away from peppers and tomatoes. Discard skins and pepper seeds and stem.

Place all ingredients for the sauce in a high-powered blender or food processor and blend until smooth.

Cut cauliflower vertically into 1-inch steaks. Rub with olive oil and sprinkle with garlic powder and pepper.

Heat a grill or grill pan to medium heat. Grill cauliflower steaks for 4-5 minutes per side. You want them to be slightly charred on the outside but not mushy on the inside.

Spoon about 1/4 cup of Romesco over each cauliflower steak and sprinkle with parsley.

Ingredient Variations and Substitutions

Be sure to buy smoked paprika, because regular paprika doesn’t have the same effect- your sauce will just be bland without it.

 

Cooking and Serving Tips

To ensure you get a complete protein profile in this meal, pair the cauliflower steaks with quinoa or black beans and perhaps a green veggie.

 

Double or triple the recipe for the sauce to keep in your refrigerator to spoon over chicken, fish, or eggs for a quick and flavorful dinner.

 

Health and Wellness Associates

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Posted on May 1, 2017, in Uncategorized and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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