Cauliflower Steak & Protein Romesco Sauce

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Cauliflower Steak & Protein Romesco Sauce

About this Recipe

All the flavor and protein with none of the meat! Try this charred cauli steak with a protein-infused romesco sauce.🍽️


  • 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


  1. Heat your oven to 425F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Store leftover romesco sauce in an airtight container in refrigerator for up to 1 week.

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