As I type these words, summer is almost gone. There’s a new, brisk morning air when I get up at 5 am for work. This past week I’ve been unprepared for the chilly mornings and feel like I’m floundering for some fall inspiration. I’m not ready to let go, I guess… It’s been a spectacular summer! I grew a backyard full of vegetables, went on hikes with friends (and ate my vegetables on said hikes), bought my first house (say whaaaaaaat?!?!), and practically wore my sundresses threadbare. I kept my toenails painted silver, taught all kinds of great classes – DIY Oil & Vinegar Infusions, All Things Peachy, Summertime Detox, and Weeknight Indian. It’s been action-packed, to say the least.
I’m hoping fall brings many meals in my new home with friends.. wine and chocolate nights, wine and vegan cheese nights, and soup galore. Because soup. And cozy couches with warm blankets. Fireplaces and settling in. Creating my home. Evenings spent planning my garden. In my new home, you guys. I can do whatever I want! What should I grow? What should my first meal be in my new home?
This dish just appeared in my mind a while ago, and I felt compelled to bring it to life. Somehow, it looks pretty much exactly as I’d imagined, and tastes even better. Indeed, it warmed my kitchen and my belly. Cauliflower steaks provide an elegant presentation for a humble vegetable. Cauliflower takes center stage and hold it’s own, hands down. I gave the plate a dash of cilantro infused oil and a sprinkle of microgreens. If you’ve never made a Romesco Sauce before, don’t wait a second longer. Put on some tunes, and gather up your ingredients. You won’t regret it.
Roasted Cauliflower Steaks with Romesco Sauce Recipe:
1 head cauliflower, sliced into steaks
Avocado Oil, to coat cauliflower
Sea salt and pepper
1/2 cup walnuts, toasted
2 Tbsp olive oil
1 tsp smoked paprika
1/2 tsp chili powder
1 clove garlic, peeled and minced
1 bell pepper, roasted, peeled and seeded
Sea salt to taste
1. Preheat oven to 400 F. Line a cookie sheet with parchment paper. Smear avocado oil on each side of the cauliflower steaks, sprinkle with salt and pepper.
2. Roast cauliflower for ~10 minutes, then flip and cook another 10 minutes on the other side when golden brown. Remove and set aside from oven.
3. Place all ingredients for the romesco sauce in a food processor. Blend until chunky. Adjust seasonings to taste.
4. Serve Cauliflower steaks with a generous helping of romesco sauce.
Soundtrack: No Ordinary Love. By: Sade.