Variation
Add a drizzle of honey to the marinade for a sweet-and-spicy kick.
Dinner · Vegetarian · Grilling · Mediterranean Fusion
Chili Lime Grilled Romesco Cauliflower
Upgrade your BBQ game with this Chili Lime Grilled Romesco Cauliflower. Thick cauliflower steaks are charred to perfection and smothered in a rich, zesty red pepper sauce.
Prep
20 min
Cook
15 min
Difficulty
Medium
Serves
4
Preparation
Get these tasks done before you start cooking.
Steak Prep
- 1
Cutting the Cauliflower
Remove the outer leaves of the cauliflower. Slice the head vertically through the core into 1-inch thick steaks.
Tip: Save the loose florets for roasting another time or add them to a grill basket.
- 2
Whisk the Marinade
In a small bowl, combine olive oil, lime juice, lime zest, chili flakes, salt, and pepper.
Tip: Let the marinade sit for 5 minutes to allow the chili flakes to hydrate.
Sauce Assembly
- 1
Blend Romesco
Place peppers, almonds, garlic, tomato paste, paprika, vinegar, and toasted bread into a food processor.
Tip: Pulse until chunky, then stream in oil while blending for a slightly textured finish.
How to Make Chili Lime Grilled Romesco Cauliflower
Total time: 35 min · Yields 4 servings
- 1
Season the Cauliflower
Lay the cauliflower steaks on a large baking sheet. Liberally brush both sides with the chili lime marinade, ensuring the nooks of the florets are well coated.
- 2
Preheat the Grill
Heat your outdoor grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
- 3
Grill the Steaks
Place the cauliflower steaks directly over the heat. Grill for 5 to 7 minutes per side, or until deep char marks appear and the stems are tender when pierced with a fork.
- 4
Warm the Sauce
While the cauliflower is grilling, you can briefly warm the Romesco sauce in a small saucepan over low heat, though it is also excellent served at room temperature.
- 5
Assemble
Spread a generous swoosh of Romesco sauce onto each plate. Place a grilled cauliflower steak directly on top of the sauce.
Chef's Tips
- To get perfect steaks, keep the core intact as it holds the florets together.
- If you do not have a grill, a cast-iron grill pan on the stovetop works beautifully.
- For extra smoky flavor, char the garlic cloves on the grill before adding them to the Romesco sauce.
- Use high-quality smoked paprika (pimenton) for the most authentic Spanish flavor profile.
What to Serve with Chili Lime Grilled Romesco Cauliflower
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside grilled sourdough bread to soak up the extra Romesco.
- Garnish with toasted sliced almonds for extra crunch.
- Pair with a side of citrusy arugula salad.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap almonds for hazelnuts in the Romesco for a richer, woodier taste.
Variation
Top with crumbled feta or goat cheese for added creaminess.
Storage & Reheating
Store leftover cauliflower and sauce separately in airtight containers in the fridge for up to 3 days. Reheat cauliflower in a 350°F oven until crisp.
Further reading
Frequently asked questions
How do I keep cauliflower steaks from falling apart?
The key is to cut through the core. Each slice must include a section of the main stem to stay intact during grilling.
Can I make the Romesco sauce in advance?
Yes, Romesco actually tastes better the next day. It will keep in the refrigerator for up to 5 days.
Is this recipe vegan?
As written, yes. If you use bread that contains honey or milk, check the label, but standard sourdough is typically vegan.
What if I don't have sherry vinegar?
Red wine vinegar or apple cider vinegar are suitable substitutes, though sherry vinegar offers the most traditional flavor.
Can I use frozen cauliflower?
Frozen cauliflower is usually already broken into small florets, so you cannot make steaks, but you can toss frozen florets in the marinade and roast them.
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