Cauliflower Steaks with Romesco Sauce
A whole new spin on cauliflower! This is a perfect, elegant vegetarian meal to serve at your next dinner party.
Ingredients
· 1 Head Cauliflower
· 1 Red Bell Pepper, halved
· 1 Roma Tomato, halved and hulled
· 1/2 White Onion, halved
· 2 Cloves Garlic
· 1/2 Cup Slivered Almonds
· 1 Tbsp Red Wine Vinegar
· Olive Oil, as needed
· Salt & Pepper to taste
· 1 Pack GoodLeaf Intensely Arugula Microgreens
Instructions
Romesco Sauce:
Place red peppers, tomato and onion, cut side down on a parchment lined baking sheet along with garlic and drizzle with olive oil and season with salt and pepper, roast at 425°F for 15-20 minutes until tender and skin browned.
Remove from oven, cover with foil and allow to sit 10 minutes, peel skin from pepper and tomato and remove top outer layer of onion. Blend together with vinegar and almonds and serve with roasted cauliflower and Intensely Arugula Microgreens.
Cauliflower:
Cut cauliflower into 1/2-inch thick slices. In an oven-safe, large skillet, over medium heat, heat oil. Season cauliflower steaks on both sides with salt and pepper to taste.
Sear cauliflower on each side for 1 minute, until golden brown and then place in 400°F for 3-4 minutes until just tender.
Plate:
Smooth Romesco sauce on plates, top with cauliflower, then Intensely Arugula Microgreens and drizzle with olive oil. Serve immediately.
Enjoy!
You May Also Like
