Ingredients For the Romesco Sauce:

1 (12-ounce) jar roasted red peppers, drained

2 tablespoons olive oil

½ cup roasted almonds

2 tablespoons tomato paste

1 tablespoon sherry vinegar

½ teaspoon smoked paprika

¼ teaspoon crushed red pepper

1 garlic clove, minced

Salt, to taste

For the Cauliflower:

3 tablespoons olive oil

1 teaspoon salt

½ teaspoon garlic powder

6 (1-inch thick) cauliflower steaks, stems trimmed

6 slices of cut in half Kerrygold®

Savory Sliced Cheddar Cheese

Fresh parsley or chives, chopped 

Roasted almonds, chopped

Directions:

To make the Romesco sauce:

  1. Place all sauce ingredients except salt in a blender jar. Process to desired consistency (a bit chunky to completely smooth). Salt to taste. Can be made ahead of time and refrigerated.  

To make the Cauliflower:

  1. Preheat grill to medium heat.  
  2. Whisk together olive oil, salt and garlic powder in a small bowl. Brush one side of cauliflower steaks with oil mixture.  
  3. Place steaks oil side down on preheated grill. Brush half of oil mixture on top side of steaks and cook for 5 minutes.
  4. Use a large spatula or tongs to flip steaks, brush with remaining oil and cook for another 3-5 minutes or until stems are easily pierced with the tip of a knife.
  5. Place one slice (two halves) of Kerrygold Savory Cheddar Sliced cheese on each cauliflower steak, close grill and cook for an additional minute or until cheese is melted. 

To serve:

  1. Spread a spoonful of Romesco sauce on the bottom of 6 plates and top with a grilled cauliflower steak. Sprinkle with chopped herbs and almonds.  
  2. Serve with a simple green salad and additional Romesco sauce on the side.  

Note: You might have Romesco sauce left over. Freeze for later or add to a meal of pan seared chicken breast with roasted broccoli or as a tasty spread for sandwiches.