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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
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 531kcal


  • 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