Meal Kit

Garlic Cauliflower Steaks

With Black Olive-Tomato Romesco and Toasted Almond Couscous

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts (Almonds), Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Cauliflower steaks are a fresh, elegant, and healthy take on the fork-and-knife staple. These steaks are slow roasted with garlic to bring out their rich flavor; smothered in a tangy romesco sauce of plum tomatoes, black olives, and almonds; and nestled atop of bed of fluffy toasted almond couscous. It’s a rich and hearty dish that is also impressive to serve at a dinner party. You will get a chance to dust off your blender or food processor to make the luscious Romesco sauce.

In Your Box (serves 2)

  • 1 Cauliflower Florets
  • 5 Garlic Cloves
  • 2 Roma Tomato
  • 3 Parsley Sprigs
  • 1 Lemon
  • 1 Red Bell Pepper
  • 1¼ oz. Black Olives
  • Info
    1 Mini Baguette
  • Info
    1 oz. Sliced Almonds
  • ¼ tsp. Red Pepper Flakes
  • Info
    1 cup Whole Wheat Couscous

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Large Pan
  • 1 Medium Pan
  • 1 Blender/Food Processor/Immersion Blender
  • 1 Medium Pot

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Preheat oven to 400 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Stem cauliflower and trim stem ends, leaving core intact. Place core side down. With a large knife, slice into four ½" steaks from center of cauliflower, reserving any florets that come loose. Mince garlic. Cut tomatoes into a dice. Finely chop parsley. Halve lemon. Cut bell pepper into dice. Drain olives. Dice baguette into ½" cubes.

  2. 2

    Toast the Almonds

    In a large pen, dry-toast (no oil necessary) the almonds over medium heat, moving the pan back and forth a bit to prevent the almonds from burning. Almonds are done when they are lightly browned and emit a roasted aroma. Remove almonds from pan and set aside.

  3. 3

    Make the Romesco Sauce

    In a separate pan, sauté 1 Tbsp. olive oil, tomatoes, bell pepper, any loose cauliflower florets (if there are none, that's ok), red pepper flakes, and 1/3 of the garlic until aromatic, about 5-7 minutes. Add half the diced bread (add more for a thicker sauce, if desired) and stir to let soften. Once softened, transfer mixture to food processor or blender. Add juice of 1 lemon to taste, half the toasted almonds, ⅔ of the parsley (reserving the rest for garnish), ¼ cup olive oil (or water or white wine, for a lower-fat sauce), and black olives (reserving a few for garnish). Blend until smooth. Add salt and pepper to taste, return to skillet, and keep warm over low heat until ready to serve.

  4. 4

    Sear and Roast the Cauliflower

    Working in two batches, cook cauliflower steaks until golden brown, about 2 minutes. Using a spatula, very carefully turn the cauliflower steaks, adding 1 Tbsp. olive oil to pan between batches. Transfer steaks to prepared baking sheet. Sprinkle cauliflower with remaining garlic. Roast cauliflower until tender and browned, about 15 minutes. Remove from oven and allow to cool for 2 minutes before plating.

  5. 5

    Prepare the Couscous

    While the cauliflower is roasting, bring a medium pot with 1 cup of lightly salted water to a boil. Once boiling, remove pot from heat and pour in couscous. Stir to evenly moisten the couscous. Cover the pan and let sit for 10 minutes. If the couscous hasn't absorbed the water or still tastes crunchy after this time, cover and let sit for a few more minutes. Stir in remaining almonds, 1 Tbsp. olive oil, and salt and pepper to taste. Fluff with fork before serving.

  6. 6

    Plate the Dish

    Place a serving of couscous on a plate. Nestle a cauliflower steak atop couscous. Smother in romesco sauce. Garnish with remaining fresh parsley and black olives and a crack of freshly ground black pepper.

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