Romesco-Spiced Roasted Cauliflower Steaks

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thick cauliflower steaks roasted with a smoky romesco glaze, perfect as a satisfying vegetarian main or side. This spanish-inspired vegetarian ready in about 40 minutes pairs large head cauliflower, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Spanish cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Remove leaves and core from 1 large head cauliflower. Slice into 3/4-inch thick 'steaks' (about 4-5 slices), keeping the florets intact.
  2. Step 2: Place cauliflower steaks on a baking sheet lined with parchment paper. Brush both sides evenly with 3 tbsp olive oil, then sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
  3. Step 3: Roast in the preheated oven for 20 minutes, carefully flipping halfway through, until golden and tender.
  4. Step 4: Remove from oven and brush 1 cup romesco sauce generously over the top of each cauliflower steak. Return to oven for 5 more minutes to warm the sauce.
  5. Step 5: Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges for squeezing over.

Frequently asked questions

How long does Romesco-Spiced Roasted Cauliflower Steaks take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Romesco-Spiced Roasted Cauliflower Steaks?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large head cauliflower from drying out.

Can I substitute ingredients in Romesco-Spiced Roasted Cauliflower Steaks?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Romesco-Spiced Roasted Cauliflower Steaks for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Romesco-Spiced Roasted Cauliflower Steaks vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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