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Cauliflower Steaks with Romesco Sauce
Roasted cauliflower steaks topped with Romesco sauce, a delicious plant-based recipe tailored for IBD-friendly diets like SCD
Prep:
|
Cook:
30-40 minutes
4 servings
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Easy
Ingredients
4 red peppers, cut and deseeded
2 roma tomatoes, halved
1 head of garlic, top cut off
½ cup pine nuts
¾ cup almonds
2 TBSP sherry vinegar
2 TBSP olive oil
1 tsp paprika
1 tsp salt
2 cauliflower, cut into steaks
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4 red peppers, cut and deseeded
2 roma tomatoes, halved
1 head of garlic, top cut off
1/2 cup (71 g) pine nuts
3/4 cup (106 g) almonds
2 TBSP (30 ml) sherry vinegar
2 TBSP (30 ml) olive oil
1 tsp (5 ml) paprika
1 tsp (5 ml) salt
2 cauliflower, cut into steaks
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Preheat your oven to 425ºF (220ºC).
- Place the red peppers, tomatoes, garlic and cauliflower on baking trays. Drizzle with olive oil and salt and roast in the oven for 30-40 minutes until lightly charred. Be sure to watch the garlic so it does not burn.
- Once cooled, place the peppers, tomatoes and garlic in a food processor along with the nuts, vinegar, olive oil, paprika and salt and process until it becomes a smooth sauce
- If you desire a thicker sauce, you can slowly add more nuts while the processor is running until you reach the desired consistency.
- Place a big spoonful of romesco sauce on your plate and top with the roasted cauliflower and a sprinkle of parsley.
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Nutritional Info
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Notes
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