Thick-cut roasted cauliflower served over a rich romesco spread, finished with herb oil and fresh pomegranate for brightness. The result is a dish that balances depth, texture, and acidity — simple ingredients elevated through thoughtful layering.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings (2 cauliflower steaks)

Instructions:

1. Prepare the cauliflower steaks
Preheat oven to 425°F. Trim the cauliflower and slice through the center into 1–1½ inch thick steaks. Brush with olive oil and season with smoked paprika, salt, and pepper.

2. Roast the cauliflower
Place steaks on a parchment-lined tray and roast for 25–30 minutes, flipping halfway through, until golden and tender.

3. Make the romesco
In a blender or food processor combine roasted red pepper, almonds, garlic, vinegar, olive oil, and smoked paprika. Blend until smooth but slightly textured. Season with salt.

4. Prepare the herb oil
In a small bowl mix olive oil with finely chopped herbs and a pinch of sea salt.

Ingredients:

For the cauliflower:

1 large head cauliflower
2 tbsp olive oil
½ tsp smoked paprika
Salt and black pepper

For the romesco:

1 roasted red pepper
¼ cup toasted almonds
1 garlic clove
1 tbsp red wine vinegar
3 tbsp olive oil
1 tsp smoked paprika
Salt to taste

For the herb oil:

¼ cup olive oil
2 tbsp chopped parsley
1 tbsp chopped basil or chives
Pinch sea salt

To finish:

¼ cup pomegranate seeds
Lemon zest
Flaky sea salt

Dom’s Tip:

Roast the cauliflower until the edges are deeply caramelized — that golden color adds a nutty flavor that makes the whole dish feel richer without adding anything extra.