These Cauliflower steaks are a great vegetarian option for a busy weeknight meal.

Ingredients

• 2 whole head of cauliflower cut into 4 to 5 1 1/2 inch thick steaks
• 1/4 cup of avocado oil
• 2 teaspoons of capers
• Salt and pepper to taste

Romesco sauce

• 16 oz jar of roasted red peppers drained
• 1/2 cup of toasted almonds, unsalted
• 1/4 cup tomato paste
• 1 tablespoon of sherry vinegar
• 2 cloves of garlic sliced
• 1 teaspoon of smoked paprika
• 1/4 teaspoon of cayenne pepper
• 1/2 teaspoon of salt plus more if needed
• 1/2 cup of extra virgin olive oil

Directions

1. Preheat the oven to 350 degrees.
2. Heat a large D5 Brushed Stainless Steel 12 inch Fry Pan over medium high heat. When hot add the oil to the pan.
3. When the oil is hot add the cauliflower steaks and cook until golden brown on both sides in batches of two. Once taken off, add to a ovenware sheet pan, season with salt,  and place in the oven to keep warm while cooking the remaining pieces.
4. Meanwhile make the romesco sauce. Combine all of the sauce ingredients in a mixing bowl without the oil. Using an immersion blender, mix together until fully combined. With the hand blender running, add the oil in a slow stream until a creamy texture is created.
   Remove the cauliflower from the oven and serve with the Romesco sauce, capers and torn parsley leaves.

Pro Tip

If you do not have sherry vinegar available you can substitute red wine vinegar in its place.

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.