Charred Cauliflower Steak with Romesco, Chorizo Crumb & Herb Oil
Deeply caramelised cauliflower served over smoky romesco with crispy chorizo, capers and toasted almonds. Finished with a vibrant parsley and chive herb oil, fresh lemon and herbs for a dish packed with texture and bold flavour.
Using Good Phats Spanish EVOO builds flavour throughout the dish, helping the cauliflower caramelise beautifully while bringing richness and balance to the romesco.
GOOD PHATS: SPANISH EVOO & LIGHT AVOCADO OIL
SERVES: 2
PREP TIME: 25 mins
COOK TIME: 40 mins
INGREDIENTS
FOR THE CAULIFLOWER
1 large cauliflower
2 tbsp Good Phats Spanish EVOO
2 tbsp capers
30g toasted almonds
2–3 confit garlic cloves
Salt
Black pepper
FOR THE ROMESCO
4 Romano peppers
2–3 confit garlic cloves
40g toasted almonds
Small handful sun-dried tomatoes
1 tbsp tomato and smoked paprika paste
1 tsp smoked paprika
1 tbsp sherry vinegar
2 tbsp Good Phats Spanish EVOO
Pinch chilli flakes
Salt
Black pepper
FOR THE CHORIZO CRUMB
120g cooking chorizo
½ tsp smoked paprika
FOR THE HERB OIL
25g flat-leaf parsley
25g chives
100ml Good Phats Light Avocado Oil
Small squeeze lemon juice
Pinch sea salt
TO FINISH
Chopped parsley
Lemon zest
Flaky sea salt
Good Phats Spanish EVOO
METHOD
Step One: Make the romesco
Char the Romano peppers over an open flame until deeply blistered and softened. Transfer to a bowl and cover for a few minutes to steam. Peel away the skins and take out the seeds and stalk and discard.
Add the peppers, confit garlic, almonds, sun-dried tomatoes, tomato paste, smoked paprika, sherry vinegar, Spanish EVOO, chilli flakes, salt and pepper to a food processor. Blend until smooth but still slightly textured. Taste and adjust the seasoning if needed.
Step Two: Make the herb oil
Bring a small pan of water to the boil. Blanch the parsley for 10 seconds, then transfer immediately to iced water. Drain and squeeze completely dry.
Add the parsley, chives, avocado oil, lemon juice and salt to a blender and blend until vibrant green and smooth. Pass through a fine sieve if desired.
Step Three: Cook the cauliflower
Trim the cauliflower and cut through the centre to create a thick cauliflower steak.
Heat the Spanish EVOO in a large frying pan and cook the cauliflower until deeply golden and charred on both sides. Add the capers, confit garlic and toasted almonds and continue cooking until everything is crisp and fragrant. Season with salt and pepper.
Step Four: Make the chorizo crumb
Finely dice the chorizo and place into a frying pan over a medium heat. Cook slowly until the fat renders and the chorizo becomes crisp. Stir through the smoked paprika and remove from the heat.
Step Five: Plate & serve
Spoon the romesco onto the base of each plate and spread slightly. Place the charred cauliflower steak on top.
Scatter over the chorizo crumb, crispy capers and toasted almonds. Drizzle around the herb oil and finish with chopped parsley, lemon zest, flaky sea salt and a final drizzle of Spanish EVOO.
Serve immediately while the cauliflower is hot and caramelised.
Chef’s Tip
Don't rush the cauliflower. Proper colour equals flavour. Let each side develop a deep golden crust before turning, and you'll get a far more satisfying result than trying to cook it too quickly.
