Grilled Cauliflower Steak with Green Cilantro Romesco

Here’s a dual recipe I’ve been meaning to try. A vegetarian dish that will satiate and nourish. Wondering why I used green pepper for the Romesco? I didn’t have red! Make use of what you have in your pantry and fridge for this dish such as chickpeas, brown rice and seasonings of your choice.

Grilled Cauliflower Steaks with Green Cilantro RomescoDSC00225
1 Head of Cauliflower
Olive Oil
Sea Salt
Chili Powder
(feel free to get creative with your seasoning)

Green Cilantro Romesco
1 Whole Green Bell Pepper, roasted
1/4 Cup Blanched Almonds (boil in water for 1 minute then remove skin)
1/4 Cup Pine Nuts (gives it a cheesy flavor, vegan style)
1 Garlic Clove (I suggest roasting this with the pepper)
1 T Red Wine Vinegar
1/4 Cup Olive Oil
1-2 T Cilantro, diced
1/4 teaspoon Sea Salt
1/4 teaspoon Red Pepper Flakes


DSC00204Trim the leaves of the cauliflower and cut the step to sit it upright. Slice into 1/2 inch thick “steaks.” Brush both sides of the

steak (gently) with olive oil and sprinkle with your seasonings. Grill for about 5 minutes on each side until tender and charred.

Add all ingredients to a food processor and process until smooth.

Pour the Romesco over the cauliflower steak. Enjoy with chickpeas for added protein.

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