Herb Crusted Cauliflower Steaks with Romesco Sauce

Herb Crusted Cauliflower Steaks with Romesco Sauce- thick cauliflower steaks are coated with crispy panko breadcrumbs and fresh herbs, and served with a garlicky red pepper sauce. 

Herb Crusted Cauliflower Steaks with Romesco Sauce- thick cauliflower steaks are coated with crispy panko breadcrumbs and fresh herbs, and served with a garlicky red pepper sauce. 

When it comes to cooking a romantic dinner, I usually opt for pasta. I think subconsciously it has something to do with Lady and the Tramp…

Like this Wednesday, I have plans to make my Best Vegetable Bolognese followed up with some Hot Fudge Avocado Cake (which I’ll be sharing very soon). Because after 13 years, romance means stuffing ourselves with carbs and comparing the size of each other’s food babies afterwards. While laying on the couch and watching copious amounts of Netflix, of course.

But I know not everyone is at that point in their relationship. It can take time to work up to that level of romance.  So I thought I’d put together a meal that’s still special but much lighter on the carb scale, in case you want to unbutton your pants for reasons other than letting your stomach breathe. ;)

Herb Crusted Cauliflower Steaks with Romesco Sauce- thick cauliflower steaks are coated with crispy panko breadcrumbs and fresh herbs, and served with a garlicky red pepper sauce. 

Although these cauliflower steaks require a few dishes, they are relatively easy to prepare. A head of cauliflower gets cut into thick slices, dredged in flour, a mixture of non-dairy milk and chickpea flour, and herbed breadcrumbs.

Then you bake them on a baking sheet until they’re nice and crispy and serve with a simple romesco sauce made of roasted red peppers, garlic, sliced almonds and fresh parsley. Bada bing, bada boom.

Herb Crusted Cauliflower Steaks with Romesco Sauce- thick cauliflower steaks are coated with crispy panko breadcrumbs and fresh herbs, and served with a garlicky red pepper sauce. 

Herb Crusted Cauliflower Steaks with Romesco Sauce- thick cauliflower steaks are coated with crispy panko breadcrumbs and fresh herbs, and served with a garlicky red pepper sauce. 

Herb Crusted Cauliflower Steaks with Romesco Sauce- thick cauliflower steaks are coated with crispy panko breadcrumbs and fresh herbs, and served with a garlicky red pepper sauce. 

Because we require a little more carb action to feel full, I like to serve these with a side of roasted potatoes. But a little bit of pasta or fresh green beans would also work great.

Be sure to keep an eye out for that chocolate fudge avocado cake coming soon! I have a feeling that’s going to be the star of the show at any meal.

Herb Crusted Cauliflower Steaks with Romesco Sauce- thick cauliflower steaks are coated with crispy panko breadcrumbs and fresh herbs, and served with a garlicky red pepper sauce. 

Herb Crusted Cauliflower Steaks with Romesco Sauce

Yield: 2-3 steaks

Prep Time: 30

Cook Time: 30

Total Time: 1 hour

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Ingredients:

For the Cauliflower Steaks

  • 1 large head cauliflower (about 2lbs)
  • 1/2 cup plain unsweetened non-dairy milk
  • 3 tablespoons chickpea flour
  • 1/4 cup spelt flour*
  • 3/4 cup panko breadcrumbs*
  • 2 teaspoons fresh or dried herbs (I used oregano and thyme)
  • Salt and freshly ground pepper, to taste
  • high heat oil spray

For the Romesco Sauce

  • 16 ounces roasted red peppers
  • 1 tablespoon tomato paste
  • 1/2 cup sliced almonds
  • 2 garlic cloves
  • 1/4 cup parsley
  • juice of 1/2 lemon
  • salt & pepper, to taste

Directions:

Preheat oven to 400ºF and line a rimmed baking sheet with parchment paper.

Using a large sharp knife, trim the leaves and cut off the very bottom of the stem from the head of cauliflower. Slice the cauliflower in half down the middle, through the stem. Take one half of the cauliflower and cut it into 1-inch slices. You should end up with 2-3 steaks, with some florets falling from the sides. Repeat with the other half of the cauliflower.

In a wide shallow bowl that’s large enough to dip the cauliflower steaks, whisk together the chickpea flour and milk. Pour the flour onto a large plate and combine the breadcrumbs, herbs, salt and pepper (and vegan parmesan/nutritional yeast, if desired) on a second large plate.

Dredge the cauliflower steaks in the flour, dip them in the chickpea flour mixture, and then press them into the panko mixture. Use your hands to make sure the cauliflower is fully coated on all sides with each. Place the steaks on the prepared baking sheet and spray liberally with high heat oil.

Bake the steaks for 15 minutes, then flip them over and spray them with more oil. Bake for another 15 minutes, or until golden brown with tender florets.

Meanwhile, prepare romesco sauce by combining all of the ingredients in a blender and blending until mostly smooth. I like mine to have a little texture but you are free to blend it until your desired texture is reached.

Once cauliflower is done baking, sprinkle with chopped herbs and a squeeze of lemon juice. Serve warm with romesco sauce and enjoy!

For a cheesy flavor, stir in 2 tablespoons nutritional yeast (or vegan parmesan) into the breadcrumb mixture.

*For a gluten-free option, substitute the spelt four with gluten-free all purpose and use gluten-free panko breadcrumbs.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback