Parmesan Cauliflower Steaks with Romesco Sauce

Parmesean Cauliflower Steaks with Romesco Sauce - Supper With Michelle


I truly love the versatility of cauliflower. If you haven’t noticed by now, I always try and find ways of incorporating brassica and cruciferous vegetables into a lot of my recipes. Not only because they taste good, but they’re good for you. So what I’ve done with this recipe is roasted some cauliflower steaks(thick slices of cauliflower) and sprinkled on some dried herbs and parmesan cheese on top. And then I’ve paired it with a yummy romesco sauce, which in my opinion is such a great accompaniment. You can use it with so many other vegetables, pasta dishes or even fish dishes. For me, it’s quite similar to a thick tomato or marinara sauce, but without the tomatoes, because in this case we’re using roasted red bell peppers. If have children, and you’d prefer to not cut the cauliflower into steaks and rather go with florets to make it easier for them, then that’s fine as well. Just put the sauce on the side, like a dipping sauce and make it fun for them. 🙂


Parmesean Cauliflower Steaks with Romesco Sauce - Supper With Michelle


Recipe: Serves 3 – 4


1 Large Cauliflower Head (sliced into 4  (1/2 – 3/4 inch) slabs or steaks. You can use the loose pieces as well if you’d like or store them for another recipe for later)

A good drizzle of Olive Oil

1 teaspoon of dried Italian Seasoning

Sea Salt/Pepper to taste

2 – 3 tablespoons of grated Parmigiano Reggiano

1 tablespoon of freshly chopped Herbs if you have them on hand such as Italian Parsley, Basil, Oregano


Ingredients for Romesco Sauce:

12 oz. jar Fire Roasted Red Bell Peppers   (roughly about 2 bell peppers or 1  1/2 cups)

2 tablespoons of Raw Almonds (about 20 almonds)

2 cloves of Garlic

1 teaspoon Olive Oil

1 pinch of Red Chili Flakes

Sea Salt and/or Pepper to taste



Parmesean Cauliflower Steaks with Romesco Sauce - Supper With Michelle



Preheat oven to 400 degrees. Line a large baking sheet with parchment paper, then place cauliflower on top. Drizzle a little olive oil onto each steak. Then sprinkle with dried italian seasoning, and salt/pepper. Bake for 25- 30 minutes, then sprinkle with parmigiano reggiano and place back into the oven for another 10-15 minutes or until the cheese is melted and bubbly and your steaks are tender and golden in color. In a food processor or blender, place all of the ingredients for your romesco sauce in and blend until you have the smooth consistency that you like. Then pour the sauce into a small sauce pan and simmer on low for about 10 – 15 minutes while your cauliflower is cooking. Plate up your cauliflower and add on your sauce, sprinkle with some fresh herbs if you have them and a tiny drizzle of olive oil and enjoy!


Parmesean Cauliflower Steaks with Romesco Sauce - Supper With Michelle

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