Grilled Cauliflower Steak With Romesco Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick-cut cauliflower steak grilled until tender with charred edges, topped with a vibrant almond and tomato-based romesco sauce. Earthy vegetables meet nutty, punchy sauce. Serve as a vegetarian main course at dinner.
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Nutrition & ingredients
Ingredients
serves 4- 1 large head of cauliflower (sliced lengthwise through the core into 4 "steaks")
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- Sea salt
- 1/4 cup slivered almonds
- 1/2 large tomato (chopped)
- 1/2 cup thinly sliced roasted red peppers (packed)
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon garlic (minced)
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cumin
- Sliced parsley (for garnish)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 186mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 369mg
- Calcium
- 49mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.