One Straw Farm Cauliflower Steak Recipe
Green pepper romesco, peperonata, broccoli rabe
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cauliflower Steak
Green Pepper Romesco
Peperonata
Broccoli Rabe
Method
Cauliflower Steak Preparation
- 1
Slice Cauliflower
Remove the leaves from the cauliflower head. Slice the cauliflower into 1-inch thick steaks.
- 2
Green Pepper Romesco Preparation
- 3
Roast Green Pepper
Preheat the oven to 400°F (200°C). Cut the green bell pepper in half, remove seeds and stem, and place on a baking sheet. Roast for 20-25 minutes until charred.
- 4
Blend Romesco
In a blender, combine the roasted green bell pepper, almonds, garlic, olive oil, red wine vinegar, paprika, and salt. Blend until smooth. Adjust seasoning to taste.
Peperonata Preparation
- 5
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until onions are translucent.
- 6
Add Peppers
Stir in the chopped red and yellow bell peppers. Season with salt and black pepper. Cook for about 10-15 minutes until softened.
- 7
Finish Peperonata
Add balsamic vinegar and fresh basil, stir to combine, and cook for an additional 5 minutes.
Broccoli Rabe Preparation
- 8
Blanch Broccoli Rabe
Bring a pot of salted water to a boil. Add the broccoli rabe and blanch for 2-3 minutes. Drain and set aside.
- 9
Sauté Broccoli Rabe
In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add the blanched broccoli rabe, season with salt and red pepper flakes, and sauté for 5 minutes.