Live Fully
Cauliflower Steak & Protein Romesco Sauce
February 16, 2021
About this Recipe
All the flavor and protein with none of the meat! Try this charred cauli steak with a protein-infused romesco sauce.🍽️
Ingredients
- 2 scoops Orgain Organic Protein Plant Based Protein Powder - Natural Unsweetened
- 1 large head cauliflower
- 1 12 ounce jar roasted red peppers, drained
- 1/2 cup raw almonds
- 1/4 cup crushed tomatoes from a can
- 1/4 cup flat leaf parsley
- 1-2 teaspoons harissa paste (add more for additional heat)
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped pitted kalamata olives
Instructions
- Heat your oven to 425F.
- Slice the cauliflower down the center and cut into 1/2 inch to 3/4 inch steaks, cutting through the center stalk as best you can to hold the steak together. You should be able to get 2-3 steaks per head of cauliflower. Cut the remaining cauliflower into florets and save for later use or roast alongside the steaks.
- Place on baking sheet, drizzle with 1 tablespoon avocado oil, season with salt and pepper and roast for 20 minutes, flipping about halfway through. The steaks should be roasted dark and be nice and caramelized and crispy.
- While the cauliflower is roasting place the Orgain Organic Protein Plant Based Protein Powder, red peppers, almonds, crushed tomatoes, parsley, harissa paste, lemon juice, salt and pepper in a high powered blender or food processor and blend until smooth. Drizzle the olive oil through the top until thick and emulsified. Taste and adjust seasoning as necessary.
- To serve: place a generous serving of sauce on the bottom of a plate, place the cauliflower steak on top and top with chopped olives. Garnish with parsley if desired.
- Store leftover romesco sauce in an airtight container in refrigerator for up to 1 week.