1. Preheat oven to 425.
2.
Remove leaves from the cauliflower. Slice lengthwise through the core
into 1-inch steaks (keep the remaining cauliflower to another use). Line
a baking sheet with parchment paper and place cauliflower steaks on
top. Spread pesto onto each one and sprinkle with Parmesan. Roast for 25
minutes.
3. Meanwhile, combine the Romesco sauce ingredients in a food processor until smooth. Set aside.
4.
Sprinkle the roasted cauliflower with panko breadcrumbs and season with
salt and pepper. Drizzle with olive oil and bake for 5 minutes longer,
or until the breadcrumb topping is lightly browned and crisp.
5. Spread the sauce onto 4 serving plates and top with cauliflower. Sprinkle with fresh basil and serve.
Pesto Cauliflower Steaks with Smoky Romesco Sauce
Serves 4
All you need:
2 heads cauliflower
1/4 cup basil pesto
1/4 cup Parmesan cheese
1/4 cup panko breadcrumbs
Olive oil, for drizzling
Salt and pepper, to taste
Sauce
2 jarred roasted red peppers, drained
1/2 cup whole almonds
2 tablespoons red wine vinegar
2 tablespoons chopped flat-leaf parsley
2 tablespoons panko breadcrumbs
1 garlic clove
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 cup olive oil
1 teaspoon salt
1/4 teaspoon pepper
Pinch sugar
Fresh chopped basil, for garnish
All you do:
1. Preheat oven to 425.
2. Remove leaves from the cauliflower. Slice lengthwise through the core into 1-inch steaks (keep the remaining cauliflower to another use). Line a baking sheet with parchment paper and place cauliflower steaks on top. Spread pesto onto each one and sprinkle with Parmesan. Roast for 25 minutes.
3. Meanwhile, combine the Romesco sauce ingredients in a food processor until smooth. Set aside.
4. Sprinkle the roasted cauliflower with panko breadcrumbs and season with salt and pepper. Drizzle with olive oil and bake for 5 minutes longer, or until the breadcrumb topping is lightly browned and crisp.
5. Spread the sauce onto 4 serving plates and top with cauliflower. Sprinkle with fresh basil and serve.