Cauliflower Steak with Romesco Sauce

Cauliflower still reigns supreme as one of the most versatile vegetables out there.  Roast until crispy around the edges and serve with this Romesco sauce (delicious and simple enough to be made in minutes).  Toasted almond flakes provide a little extra crunch, and a dollop of lemon-infused tahini provides that final creamy zing…

Preparation Time - 10 minutes

Cooking Time - 30 minutes

Servings - 4


For the Romesco Sauce

For the Cauliflower

  • 1 large head of cauliflower
  • 2 tbsp Organic Kitchen extra virgin olive oil
  • 60g tahini
  • 2 tbsp lemon juice
  • 2 tbsp water
  • Salt and pepper to taste
  • 2 - 3 tbsp Just Natural Organic flaked almonds, toasted (to serve)
  • Fresh coriander or basil (to serve) 


  1. Blend together all sauce ingredients and set to one side. (This can be made and stored in the fridge in a tightly sealed container for up to three days and served either warm or cold.)
  2. Preheat oven to 180°C (350°F).
  3. Slice cauliflower into 4 - 8 large slices.  You want them to be about 1 inch thick.
  4. Place cauliflower on a baking tray lined with baking paper in a single layer; use two trays if necessary.
  5. Drizzle with olive oil and season with salt and black pepper.
  6. Roast in the oven for 20 minutes. Remove and flip the cauliflower over. Roast for a further 10 - 15 minutes, until tender and nicely charred.
  7. Whisk together the tahini, lemon juice, and water and season to taste in a small bowl.
  8. Serve steaks with warm or cool Romesco sauce, garnish with your herb of choice, and top with toasted flaked almonds. Add a dollop of tahini dressing and garnish with a little more black pepper (only if desired).

*If roasting your own, be sure to peel off the charred skins!