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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.
Course Main Dish, Dinner
Cuisine Italian, American
Keyword summer, vegan, healthy, meatless monday, cauliflower
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 531kcal
Author Abbey Sharp


  • barbecue


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:


  • Zest of 1 lemon
  • Toasted sliced almonds
  • 1 peach diced
  • Mint leaves
  • Parsley leaves


  • 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.


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