This oven roasted cauliflower steak with Romesco sauce and charred spring onions is a colourful feast of flavour and makes a great alternative to steak for a date night. The subtle wood fired flavour from the pizza oven works with the bitter-sweet and nutty flavoured cauliflower.
Method
Start by preheating your wood oven to at least 350˚C and then make your romesco sauce by roasting your peppers. After 10 mins when the skin is blackened and they are soft and tender, remove from the oven and blitz two of them with onion, almonds, oil, garlic and smoked paprika. Season to taste.
Then rub your cauliflower steaks with oil, salt and pepper and transfer to a ridged skillet. Place into the centre of the oven for 5 mins. Then turn them over and add crushed garlic cloves, sprigs of thyme and diced butter to the pan. Roast for a further 5-10 mins until the butter browns and the cauli steaks soften.
Throw your spring onions into the oven for the last 2-3 mins to char with the cauli. Serve the cauli steak on a generous dollop of Romesco sauce with extra chargrilled peppers and the wood roasted spring onions. Season with some sea salt flakes and a fresh sprig of thyme.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
An autumnal gem - Stuffed Squash! This rustic stuffed squash can be roasted whole in the pizza oven for a vegan centre-piece. The stuffing fills the squash with a sweet nutty aroma and the hazelnut topping is delicious with the dried cranberries beneath. Method Preheat your oven to 300˚C and move the fire to one [...]
Mastering the Maillard Crust on Steaks If you’ve ever wondered why some steaks look and taste like they came from a high-end steakhouse, the secret is the Maillard reaction. This chemical reaction occurs when proteins and sugars in meat are exposed to high heat, producing the golden-brown crust, deep flavours, and irresistible aroma that elevate [...]
An amazing olive and caper-inspired pizza recipe! On this pizza the humble olive provides a fresh, grassy seasoning that cuts through the rich melted cheese with ease. A couple of caper berries added to the top bring a mineral brightness to the classic tomato sauce. It’s a quintessentially Mediterranean flavour balanced by the charred crust [...]
Bresaola and Chargrilled Courgette Salad! This truly is summer on a plate - there's a charred depth that combines with the vibrant, light notes of succulent vegetables and zingy chilli heat. If you are looking for a colourful way to serve charcuterie al fresco then look no further. Grilling courgettes and serving with toasted almonds [...]
Cauli Steak with Wood-fired Vegetables
This oven roasted cauliflower steak with Romesco sauce and charred spring onions is a colourful feast of flavour and makes a great alternative to steak for a date night. The subtle wood fired flavour from the pizza oven works with the bitter-sweet and nutty flavoured cauliflower.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
Stuffed Squash
The Beefer Grill: Mastering Maillard Crust on Steaks
You’re the Olive of my eye Pizza
Bresaola and Chargrilled Courgette Salad