Grilled Cauliflower Steaks

Ingredient Spotlight

Roasted red peppers (jarred), drained

Jarred roasted red peppers are red bell peppers that have been charred, peeled, and preserved in oil or brine—common in Mediterranean and Spanish cuisines. They have a sweet, slightly smoky flavor and soft, jammy texture that’s convenient when fresh grilling isn’t practical. You can find them in the international or condiment aisle of most supermarkets or at Mediterranean specialty shops. Substitute by roasting fresh red bell peppers under a broiler or on a grill until charred, then peeling and slicing, or use fire-roasted red peppers from the refrigerated deli section.

Ingredient Spotlight

Sherry vinegar

Sherry vinegar is an acidic, wine-based vinegar from the Jerez region of Spain, made from aged sherry wines; it’s prized in Spanish cooking for its nutty, slightly sweet, complex acidity. Its flavor is more rounded and aromatic than typical white wine or distilled vinegar and it brightens dressings, sauces, and marinades. Look for it in well-stocked supermarkets, gourmet shops, or online; there are range of ages (younger to crianza to reserva) with increasing depth. Good substitutes are a quality white wine vinegar or red wine vinegar mixed with a splash of dry sherry or a pinch of sugar to mimic the sweetness and complexity.

Ingredient Spotlight

Smoked paprika

Smoked paprika (pimentón) is a Spanish ground pepper made by smoking ripe red peppers over oak fires before milling, giving it a pronounced smoky, sweet, and slightly bitter pepper flavor and deep red color. It’s commonly used in Spanish, Hungarian, and modern global cuisines to add color and a smoky note without heat (there are sweet, bittersweet, and hot varieties). It’s available in many supermarkets but can be unfamiliar to some home cooks; if you don’t have it, substitute with a mix of sweet paprika plus a small amount of chipotle powder or a drop of liquid smoke, or use regular paprika with smoked salt to approximate the flavor.