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Cauliflower Steak With Romesco Sauce

Whether you‘re vegan or a full-on carnivore, you’re really going to enjoy this cauliflower steak recipe. After all, what’s there not to like about thick cut cauliflower steaks griddled and served on herby couscous with a Chipotle Paste romesco sauce. The spicy red pepper and almond sauce would work on a whole host of vegetables and meats, so don’t be afraid to experiment with it.

If you’re rushed for time you could use our red pepper salsa as a substitute to the romesco sauce. Be sure to check out these healthy Mexican recipes.

  • Prep time

    50 mins

  • Cook time

    15 mins

  • Total time

    1 hour 5 mins

  • Ideal for


  • Make it


  • Serves


How to make it


  1. Preheat the oven to 120°C (260°F, Gas ½).
  2. Put the pepper halves in a roasting pam with a garlic clove in each half. Top with olive oil, salt and pepper and roast for 45 minutes. Leave to cool slightly.
  3. Meanwhile, toast the almonds in a dry pan and leave aside.
  4. Purée the peppers, skinned garlic cloves, chipotle chilli paste, almonds, tomato purée, vinegar, salt and pepper. Slowly add the olive oil to make a smooth paste.


  1. Cut the cauliflower(s) into 4 steaks. Heat the butter and a splash of olive oil in a frying pan over a medium heat. Add the cauliflower steaks and cook for a few minutes until golden. Flip and cook other side. Leave aside.


  1. Meanwhile, put the couscous into a bowl and pour over the boiling water. Add the butter, some salt and pepper and stir well. Cover and leave to steam for 5–10 minutes.
  2. Use a fork to separate the grains. Stir in half the parsley.
  3. Pile the couscous on plates, top with the cauliflower, smother with the sauce and sprinkle with the remaining parsley to serve.

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