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1.
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Preheat the oven to 450°F. Grease or line 2 large sheet pans with parchment paper. |
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2.
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Remove the leaves and stem end of the cauliflower, still leaving the cauliflower fully intact. |
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3.
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Place the stem-end down on the cutting board and slice the cauliflower into “steaks,” 1 to 2 inches in width. |
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4.
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Arrange the steaks on the sheet pans, making sure they are not overlapping. |
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5.
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In a small bowl, whisk together the olive oil, garlic powder, onion powder, salt, and pepper. |
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6.
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Using a pastry brush, coat both sides of the steak with the oil mixture. |
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7.
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Place the sheet pans in the oven and roast for 10 minutes. Flip the cauliflower and bake for 10 to 15 minutes more, until fork-tender and golden brown. |
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8.
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Transfer the steaks to a platter, top with romesco sauce, and sprinkle with basil. |
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➢
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Prep tip: Be sure to cut cauliflower steaks approximately the same width for even cooking. |
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➢
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Spaghetti Squash with Romesco: The romesco sauce goes well on spaghetti squash, too. Cut the squash in half lengthwise, scoop out the seeds, drizzle it with olive oil, season with salt and pepper, and pop it into a preheated oven for about 45 minutes at 400°F. Top with romesco and enjoy! |
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➢
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Roasted Asparagus with Romesco: Coat asparagus spears with oil, garlic powder, and onion powder, and season with salt and pepper. Roast for 10 to 15 minutes at 400°F and top with romesco. |