Vegan Grilled Cauliflower Steaks with Peach Romesco Sauce
These vegan grilled cauliflower steaks topped with a fresh peach romesco sauce make the perfect weeknight summer dinner.
Servings 4 people
Calories 531kcal
Equipment
- barbecue
Ingredients
Peach Romesco Sauce
- 2 1/2 cups peeled chopped peaches about 4-5
- 12 oz jar roasted red peppers drained
- 1 cup raw almonds
- 1 large clove garlic chopped
- 2 tbsp flat leaf parsley
- 2 tbsp mint
- 2 tbsp sherry vinegar
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Cauliflower Steaks:
- 2 heads cauliflower
- 2 tbsp extra virgin olive oil
- Juice of 1/2 lemon
- 1/2 tsp paprika
- Salt and pepper to taste
Garnish:
- Zest of 1 lemon
- Toasted sliced almonds
- 1 peach diced
- Mint leaves
- Parsley leaves
Instructions
- To a food processor, add the red peppers, peaches, almonds, garlic, parsley, mint, vinegar, and olive oil and process until smooth. Season with salt and pepper, to taste.
- Meanwhile, cut each cauliflower in half down the core, then cut one 1-inch steak from the cut side of one half, and another 1 inch steak from the cut side of the other half. Repeat with the second cauliflower. Keep any remaining bits for a side dish or soup.
- Preheat grill over medium high heat. In a large bowl or dish, rub the cauliflower with the olive oil, lemon juice and paprika. Season with a pinch each of salt and pepper.
- Cook with the lid closed for 6-9 minutes on each side or until fork-tender and lightly charred.
- Serve the cauliflower with the romesco sauce, topped with almonds, peaches, lemon zest, mint and parsley.
Nutrition
Calories: 531kcal | Carbohydrates: 39g | Protein: 15g | Fat: 40g | Saturated Fat: 4g | Sodium: 1254mg | Potassium: 1500mg | Fiber: 13g | Sugar: 18g | Vitamin A: 1215IU | Vitamin C: 190mg | Calcium: 201mg | Iron: 3.8mg