Asuper tasty vegan meal for weekdays: cauliflower steak with romesco sauce and hazelnuts. Gently roasted cauliflower with a delicious paprika sauce from which the sun will shine spontaneously. The hazelnuts top it off.
For 4 persons:
- 1 cauliflower, cut into 4 thick slices (about 5 cm thick)
- some parsley
- 1 lemon
- 1 tablespoon olive oil
- Salt pepper
For the romesco sauce:
- 4 red peppers
- 1 tomato
- 50 grams of hazelnuts
- 2 garlic cloves, grated
- 2 tablespoons sherry vinegar
- A pinch of smoked paprika ( pimentón ) or cayenne pepper
- Olive oil
- Salt pepper
Cauliflower steak can be combined with many things. It is a super tasty vegan alternative to meat or fish. With this romesco sauce and hazelnuts it will be a party on your plate. This bright red Spanish sauce is made from grilled peppers and tomatoes.
The sauce gets a little spice by adding pimenón, Spanish chili pepper or cayenne pepper. You just want to spoon it in by tablespoons at a time, mark our words .
This is how you make cauliflower steak with romesco sauce
Preheat the oven to 175 degrees.
Toast the hazelnuts. This can be done in the oven (7 minutes, turn halfway through) or in a dry frying pan. Pound half in a mortar (or put them in a plastic bag and beat them with a rolling pin). Roughly chop the other half.
Roast the peppers and tomatoes until soft and blackened. You can do this in a gas flame on your stove or put them in a baking pan and put them under the grill of your oven for about 15 minutes.
Then put the peppers in a bowl with plastic wrap over it, so that they become even softer. Then you can easily peel them. Then roughly chop the peppers and put them in a food processor or blender. Remove the skin from the tomato and put it in the machine with the peppers.
Grind to a bright red, smooth romesco sauce. Add the finely chopped hazelnuts (keep the coarsely chopped aside for garnish), the garlic, a generous splash of olive oil, sherry vinegar, the paprika powder and salt & pepper. Mix until whole.
Sprinkle the cauliflower on both sides with salt and pepper. Brown the cauliflower steaks in a frying pan with a tablespoon of olive oil on both sides.
Place them on a parchment-lined baking sheet and slide them into the preheated oven for 12 to 15 minutes, until they are nicely soft.
Prepare 4 plates. First spoon a little romesco sauce on the plate and place the cauliflower steak on it. Squeeze some lemon juice over it and garnish with the parsley and remaining hazelnuts.
Source: Culy by culy.nl
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