A Spanish vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Cauliflower and red bell peppers are on the EWG Dirty Dozen list, so they are worth sourcing organic to reduce pesticide exposure.

Ingredients

• 1 large cauliflower
• 3 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• to taste sea salt
• to taste black pepper
• 2 red bell peppers
• 3 garlic cloves
• 1/4 cup blanched almonds
• 2 tbsp red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tsp ground cumin

Method

1. Preheat the oven to 425°F (220°C).
2. Slice the cauliflower into 4 steaks, about 1-inch thick.
3. Brush the cauliflower steaks with olive oil and season with smoked paprika, salt, and black pepper.
4. Place the cauliflower steaks on a baking sheet and roast in the oven for 20-25 minutes until tender and golden.
5. While the cauliflower cooks, place the red bell peppers on another baking sheet and roast until the skins are charred.
6. Remove the peppers from the oven and place them in a bowl, covering with a plate for a few minutes to steam.
7. Peel the skins from the peppers and discard the seeds and stems.
8. In a blender, combine the roasted peppers, garlic, almonds, red wine vinegar, remaining olive oil, cumin, and a pinch of salt.
9. Blend the mixture until smooth and adjust seasoning if needed.
10. Serve the roasted cauliflower steaks drizzled with the romesco sauce.

Notes

• If preferred, substitute hazelnuts for almonds in the sauce.
• The romesco sauce can be made a day ahead and stored in the fridge.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Spanish recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.