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BBQ grilled cauliflower steaks topped with a homemade roasted carrot romesco sauce finished with a squeeze of lemon and fresh parmesan.

Paired with a delicious seasonal roasted carrot romesco that goes beautifully with grilled vegetables and just about anything else. It’s the perfect combination as cauliflower has a very mild taste it highlights anything its paired with. The sauce really stands out here.

Cauliflower is so versatile and makes for a great meatless alternative that’s affordable. Its been used in many ways to replace meat in meals such as in this recipe and whole grains commonly seen as cauliflower rice. For other cauliflower based recipes here are some of our go-to’s Buffalo cauliflower sliders, mango lime cauliflower rice bowl, and roasted veggie wrap.

There isn’t much preparation required here. The most tedious is the sauce which can be completely made in advanced and kept cool until ready to use. The sauce may thicken slightly, simply add a bit of water and give it a good stir to bring it back to its original consistency. The rest is just to cut the cauliflower into “steaks” we’re referring to cutting 4 pieces out of the head that are about 1 inch thick with the florets intact, season them with olive oil and salt and pepper. That’s it. The cauliflowers do require you to be careful when handling and transferring from the cutting board into the foil and to the BBQ. Be sure to get a good grip on them.

It’s the start of Spring going into Summer which is why this recipe is designed for the grill. It’s paired here with shishito peppers which are also in season during this time and are great for grilling. They also require the same amount of cooking time as the cauliflower so there is no additional time required. For the pepper they are seasoned the same way as the cauliflower and cooked until blistered. We do enjoy these as well as a light snack prepared on the grill or in the oven in some foil and served with a soy sauce dressing similarly to edamame.

If you don’t have access to a BBQ- no need to worry this can totally be done in your oven! Set the oven to 400 degrees F and cook for 30 minutes un covered flipping halfway.

We hope you enjoy this recipe. Be sure to tag us @thecommunalfeast and #thecommunalfeast

cauliflower steaks with roasted carrot romesco sauce
Yield: 4 steaks

cauliflower steaks with roasted carrot romesco sauce

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Grilled cauliflower steaks served with a homemade roasted carrot romesco sauce ready in under 30 minutes

Ingredients

  • 1 large head cauliflower
  • 2 TBS olive oil
  • salt and pepper
  • Romesco sauce
  • 10 medium carrots, peeled
  • 1 red bell pepper
  • 1/2 cup raw almonds
  • 1/4 cup parsley
  • 2 TBS olive oil
  • 1/2 lemon, juiced
  • salt and pepper
  • 1 tsp red chili flakes
  • 1/4 water to thin + more if needed
  • Optional: lemon, fresh parmesan

Instructions

  1. Preheat the oven to broil. Line a baking sheet with foil and place carrots and red pepper on the sheet. Broil for 10 minutes flipping halfway. Ensure the pepper chars on all sides. Let cool slightly.
  2. In a food processor, combine roasted pepper (skin removed), carrots, almonds, parsley, olive oil, lemon juice, chili flakes and season with salt and pepper. Pulse a few seconds until the mixture begins to combine and thickens to a sauce. Add water to thin out until desired consistency is reach. Transfer to a bowl and store in the refrigerator until ready to serve.
  3. Preheat the BBQ to medium high. Allow to reach a temperature of 350 degrees before cooking.
  4. Remove the outer leaves and trim the stem of the cauliflower. Hold the cauliflower with its head facing up. Use a sharp knife to cut 1 inch thick pieces. It should amount to about 4-5 if the cauliflower is large enough. Brush both sides of the cauliflower with olive oil and season with salt and pepper. Careful when handling has it becomes delicate once cut. Wrap steaks in aluminum foil and grill on the BBQ for 20 minutes. You can include more than 1 steak per foil wrap.
  5. Unfold the foil and carefully remove the steaks placing directly on the grill for finishing touches and those beautiful grill marks. Let sit on the grill for about 2 minutes.
  6. Serve with a generous amount of roasted carrot romesco sauce, garnish with fresh parmesan and a sqeeze of lemon.

cauliflower steaks with roasted carrot romesco sauce

Vegan

April 15, 2020

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