Whole cauliflower cut into thick steaks and charred on the grill with fresh scallions. Served with nutty, sweet n’ spicy romesco sauce.
Happy Friday, friends! I don’t know about you, but even though this was a four day work week, my week seemed to drrrraaaaggg on. Like, blaaaah x 10000. Plus it was filled with bad news. Needless to say, I am SO ready for the weekend… And a stiff cocktail.
Anyways, I have a question for you: How does the meal situation in your household work? Here in the the NSN house there is His, Hers and Our food.
Pan Pepperoni Pizza
Club Sandwiches on Artisanal Bread
Fake Box Mashed Potatoes
Eggs over Easy
Movie Theatre Butter Popcorn
Super thin crust Pizza or Flatbread
Lettuce Wrapped Sandwiches
Scrambled Egg Whites
94% Fat Free Popcorn
Sweet Potato Fries
Obviously the lists above are MUCH more extensive… but you get the point. We have our own food quirks and preferences. And, for the record, I have no problem going out of my way and preparing a His AND Her version of breakfast, lunch and dinner. I mean, I AM a foodie! (And a very loving wife)
This – Grilled Cauliflower Steaks and Scallions with Romesco Sauce – Is a prime example of a “Hers” dish. I did get Boy to try some, and he did like it, but by no means was he going to eat this as his dinner. I would say that is because grilled cauliflower and scallions are far too healthy and delicious. He would say this is an acceptable dinner only if you are a rabbit. 🙂 What-evs, more for me!
As I politely informed Boy, and I am now impressing upon you, this dish is not just vegetarian food, it also happens to be downright delectable.
And pretty. (<– According to me at least… Give me all the grilled veggies and Romesco for life)
I have stated my love of cauliflower on this blog before, but in case you missed my memo… I love the versatile florets and all their delicious beauty. When sliced into thick “steaks” and thrown on a grill? Look out, Louisa, they rock. This preparation adds glitz and culinary glamour to the normally underappreciated cruciferous vegetable. Smoky, a smidge nutty, and absolutely substantially scrumptious. #NotJustForLeafEaters
And, whole grilled scallions? Oh.My.Gawsh, where to start? Scallions, when grilled, become tantalizingly tender, with a sweeter onion flavor. Essentially they become absolutely divine. Trust me when I say you will no longer look at these stalky green veggies as simply a garnish.
Both those veggies, and all their smoky-char-grilled-glory, pair brilliantly with Romesco sauce. Tell me you have had Romesco before?! If your answer was “no”, I forgive you… but, only if you promise you will make this sauce. It is everything. Rich, slightly sweet, a bit nutty, earthy, hearty, very subtly spicy… it is almost like tomato sauce meets roasted red pepper sauce. But better. AND it is seriously handy-dandy. It pairs fabulously with ANY grilled meat, pork, fish; you can use it as a dip, smear it on some toast, or slather it on your toes… I don’t judge.
So put away your pumpkin and cinnamon (at least until next month), keep your grill a rockin’, and fire up some cauliflower steaks and scallions. And don’t forget to make plenty of Romesco (You will thank me later)! Until next time, Cheers to a beautiful weekend!
Whole cauliflower cut into thick steaks and charred on the grill with fresh scallions. Served with nutty, sweet n' spicy romesco sauce.
- 1 large head Cauliflower
- 1 Bunch Scallions
- Extra Virgin Olive Oil
- Coarse Salt and Ground Black Pepper , to taste
- Romesco Sauce: (yield 2 ½ cups)
- 2 Red Bell Peppers – can substitute jarred roasted red peppers
- 1 Heirloom Tomato - cored
- 6 large Cloves Garlic
- ½ Cup Almonds
- 1 large (1’’ thick) Slice of Artisanal Bread - crust removed and 1’’ diced
- 2 TBS Sherry Vinegar
- 1 tsp Tomato Paste (optional)
- 1 ½ tsp Smoked Paprika
- ¼ Scant tsp Cayenne Pepper
- ¾ tsp Coarse Kosher Salt , or more to taste
- Pinch Black Pepper
- ¼ Cup Extra Virgin Olive Oil , plus more to taste & for drizzling vegetables
- Flat Leaf Parsley
- Parmesan Cheese - grated
- Prepare the Romesco: Preheat oven to 375 degrees F. Line a baking pan with aluminum foil. Place garlic, almonds, bread, and tomato on baking sheet. Drizzle everything but almonds with olive oil. Roast in oven until almonds are toasted and bread is light golden brown, about 8-10 minutes. Remove almonds and bread from sheet pan and continue to roast cloves of garlic and tomato until soft, an additional 20 minutes. Remove from oven. When cool enough to handle peel skin from garlic and tomato. Add almonds, bread and garlic to bowl of food processor.
- Meanwhile, Grill Peppers for Romesco Sauce: Heat grill to high, or turn flames to high on a gas stove. Char peppers over grill or flame until blackened and blistered all over. Transfer to a large bowl, cover with plastic wrap, and set aside to steam for 15-20 minutes. Remove from bowl and use paper towels or your fingers to remove the charred skin; discard. Remove and discard the stems, ribs and seeds.
- Make the Romesco Sauce: Transfer peppers and remaining sauce ingredients, except olive oil, to the bowl of a food processor with almonds/bread. Pulse until combined. With the processor running, slowly add in the oil. Process sauce until smooth and well combined. Taste and adjust for seasoning. For a thinner romesco sauce, add olive oil, 1 tablespoon at a time, until desired consistency is achieved. Transfer sauce to a bowl, cover and set aside in the refrigerator until ready to use.
- Prepare the Cauliflower Steaks: Trim the bottom stem from the cauliflower so it will stand upright on a cutting board. Cut vertically into 4 (¾ - 1’’ thick) slices (steaks).
- Grill Cauliflower and Scallions: Preheat grill (or grill pan) to medium high and oil grates. Brush both the cauliflower and scallions with olive oil and season with salt. Grill scallions, turning frequently, until charred and soft, about 2-3 minutes. Grill cauliflower steaks until charred and cooked through, about 8 minutes per side. Remove from grill and sprinkle with grated parmesan.
- Serve with romesco sauce.
*Romesco sauce will keep, covered in the refrigerator, for up to 5 days.