Cauliflower Steaks with Romesco Sauce with Smokey Paprika Butter

For the Cauliflower Steaks

1 large cauliflower, leaves removed and cut into 2cm thick steaks

All Things Butter Smokey Paprika Butter or All Things Butter Salted Butter (approx. 2–3 tbsp)

1 garlic clove, thinly sliced or minced

Salt, to taste

Flaked almonds, for topping

For the Romesco Sauce

180g jarred roasted red peppers, rinsed

35g blanched almonds, lightly toasted

Juice of ½ lemon

50ml olive oil

1 garlic clove

1 tsp smoked paprika 

1 tsp sherry vinegar or apple cider vinegar

Salt & pepper, to taste

For the Parsley & Onion Dressing (Optional)

½ red onion, finely diced

Handful of fresh parsley, finely chopped

Juice of ½ lemon

Olive oil, enough to loosen the dressing

Salt, to taste

Step 1

Preheat the oven to 180°C fan / 400°F.

Step 2

Heat a generous spoon of butter in a large ovenproof frying pan over medium heat. Add the garlic and cauliflower steaks.

Step 3

Season with salt and cook for a few minutes on each side until lightly golden and beginning to char. Baste the cauliflower with the melted butter as it cooks.

Step 4

Transfer the pan to the oven (or move the steaks to an ovenproof dish). Roast for 10 minutes. Flip the steaks, spoon over more garlic butter, and roast for another 10 minutes until golden and tender.

Step 5

Add all romesco ingredients to a high-speed blender. Blend until smooth and silky. Taste and adjust seasoning or olive oil for desired consistency.

Step 6

In a small bowl, mix the red onion, parsley, lemon juice, and a pinch of salt. Stir in olive oil until you have a spoonable dressing.

Step 7

Spoon the romesco sauce onto serving plates. Place the cauliflower steaks on top, drizzle with parsley dressing, and sprinkle over flaked almonds. Enjoy!