Grilled Cauliflower Steaks

Serves

8

Prep Time

15 minutes

Cook Time

10 minutes

Print

A dream vegan dish that can be enjoyed by everyone! Sliced cauliflower lightly seasoned with our fan-favorite Cobrançosa Extra Virgin Olive Oil and grilled to perfection; but it’s our Romesco Sauce that makes this dish extra tasty. Romesco is a blend of roasted red peppers, tomatoes, and hazelnuts with our slightly spicy Harissa Olive Oil and our smokey Mediterranean spice blend Rustic Rub. Bursting with plenty of flavor, you’d be surprised to find how simple and filling this recipe is. Recipe By Taylor MacDougall

Products used: Harissa Olive Oil, Hawaiian Alaea Red Sea Salt, Premium Balsamic Vinegar, Rustic Rub

Ingredients

Romesco Sauce:
½ cup roasted Red Peppers
⅓ cup Almonds
2 Tbsp Hazelnuts
¾ cup Fire Roasted Tomatoes
1 tsp SOOC Rustic Rub
2 cloves Garlic
¼ tsp SOOC Hawaiian Red Sea Salt
2 Tbsp SOOC Harissa Olive Oil
½ Lemon, juiced
1 Tbsp SOOC Premium White Balsamic
Cauliflower Steaks:
2 large Cauliflower heads
¼ cup SOOC Portuguese Cobrançosa Extra Virgin Olive Oil
¼ tsp SOOC Hawaiian Red Sea Salt
¼ tsp Black Pepper
¼ cup Parsley, chopped

Directions

Combine all ingredients for the romesco sauce into a food processor or blender and pulse until smooth. Set aside.

Carefully slice the cauliflower into ¼” “steaks”. You should be able to get about 4 steaks per head. Carefully cut the green parts off the stems.

Preheat a grill to medium-high heat. Coat both sides of each steak in Cobrançosa Extra Virgin Olive Oil, Hawaiian Red Sea Salt, and pepper. Place on the grill and cook for 5 minutes per side. Remove from heat.

Spread romesco sauce on a serving platter, and place cauliflower over top. Garnish with a drizzle more of Cobrançosa Extra Virgin Olive Oil and chopped parsley. Enjoy!