Ingredients

• Cauliflower Steak

• 1 large cauliflower

• 2-3 tbsp olive oil

• Salt and pepper, to taste

• Roasted Poblano and Parsley Vinaigrette

• 1 roasted poblano pepper, peeled, seeds removed and finally chopped

• 1 small shallot, finely chopped

• ¼ cup fresh parsley, chopped

• 3 tbsp lemon juice

• ⅓ cup olive oil

• Salt and pepper, to taste

• Romesco Sauce:

• 2 large roasted red bell peppers (jarred or freshly roasted)

• ¼ cup blanched almonds, toasted

• 2 garlic cloves, peeled

• 2 Roma tomatoes

• 1 small slice of crusty bread (lightly toasted)

• 2 tbsp sherry vinegar

• 1 tsp smoked paprika

• ½ cup extra virgin olive oil

• Salt and pepper to taste

Directions

1. Cauliflower: Preheat your oven to 425°F (220°C).

   Remove the leaves and trim the stem so the base is flat. Stand the cauliflower upright and cut it in half through the center. From each half, slice 1-2 thick “steaks” (about 1-1.5 inches thick). Save any extra florets for another dish!

2. Place the steaks on a baking sheet lined with parchment. Brush both sides with olive oil, then sprinkle with salt and pepper.

3. Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.

4. Roasted Poblano and Parsley Vinaigrette: In a blender, combine the roasted poblano, shallot, parsley, and lemon juice. While blending, slowly drizzle in the olive oil until well combined. Add salt and pepper to taste. Adjust lemon juice or oil if needed for balance. Use immediately over cauliflower steak. Store leftovers in the fridge for up to 3 days.

5. Romesco Sauce: In a food processor, combine the roasted red peppers, garlic, tomato paste, toasted nuts, and the toasted bread. Pulse until finely chopped.

   Add the sherry vinegar, smoked paprika, salt, and pepper. Blend again until the mixture is smooth but still slightly textured.

   With the processor running, slowly drizzle in the olive oil until the sauce becomes thick and creamy.

   Taste the sauce and adjust the seasoning with more vinegar, salt, or pepper if needed.

6. In a shallow serving bowl, pour in the romesco sauce. Top with the cauliflower steak that has been brushed with the vinaigrette, and garnish with parsley and chilies if desired.