Broccoli steaks on a platter with romesco sauce

Charred Broccoli Steaks with Romesco Sauce, Feta & Toasted Pepitas

Broccoli steaks on a platter with romesco sauce
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Romesco sauce is a great way to make any veggie dish sing! This recipe works with broccoli or cauliflower, and you can cook it in a pan or on the BBQ to make a filling vegetarian side dish, or even a main if you're a broccoli lover!

Romesco is a traditional Spanish sauce made of roasted capsicum, fresh herbs, olive oil and almonds and the heat is perfectly offset by the creamy feta topping in ths recipe.

A delightful blend of charred goodness awaits!



  • 2 x capsicums
  • 2 x garlic cloves
  • 50g sundried tomatoes (drained)
  • Handful fresh parsley
  • Handful fresh coriander
  • ½ tsp smoked paprika
  • 2 Tbsp olive oil
  • 1 tsp vinegar
  • Salt & pepper
  • 2 x tablespoons of sliced almonds


  • Head of Broccoli
  • Olive oil
  • Salt & pepper
  • Juice of half a lemon
  • 20g feta cheese (optional)


  • 2 Tbsp pumpkin seeds
  • Salt


  1. Preheat the oven to 200°C
  2. Slice the capsicums into quarters and remove the stalk and the seeds. Place skin side up on a baking tray and drizzle with olive oil, salt and pepper.
  3. Bake in the oven for 30 minutes. Once nice and charred, remove from the oven & place in a covered bowl to steam. Then carefully remove the skins.
  4. In a blender, add the roasted capsicum, garlic, sundried tomatoes, coriander, parsley, smoked paprika, olive oil, vinegar, salt and pepper. Blitz until well combined. Add the almonds and blitz for a further 5-7 seconds. You want the almonds to remain a little chunky.
  5. Prepare the broccoli: Remove the leaves from the broccoli and trim any hard edges off the stem.
  6. Slice the broccoli into 3 or 4 slices (steaks), depending on the size of the broccoli head.
  7. Fill a large pot with water and bring to a boil. Prepare a bowl with ice water and set aside. Add the broccoli to the water and boil for 1 minute only. Remove the broccoli from the boiling water and place into the ice bath.
  8. To toast the pepitas (pumpkin seeds): add the pumpkin seeds to a frying pan with a dash of salt (no oil is required). Cook for 4 minutes or so, tossing the pan regularly, until they begin to brown and pop.
  9. Drain the broccoli from the ice bath and dry well. Heat a large frying pan with olive oil and sear the broccoli on both sides until slightly charred. You may need to cook the broccoli steaks in batches, depending on the size of your pan.
  10. Season with salt and pepper and squeeze over the lemon juice.
  11. To assemble: spread a generous amount of Romesco sauce on each plate, place the broccoli steaks on top, and sprinkle over feta cheese and toasted pepitas.

Charred Broccoli Steaks with Romesco Sauce, Feta & Toasted Pepitas

Romesco sauce is a match made in heaven with charred broccoli steaks. It's a traditional Spanish sauce made of roasted capsicum, fresh herbs, olive oil and almonds.

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