This Cauliflower Steaks with Roasted Pepper Sauce recipe is made with roasted cauliflower, a flavorful sauce, and a crisp layer of breadcrumbs. It's a delicious dish that you're going to love.
You are going to adore these flavorful Cauliflower Steaks with Roasted Pepper Sauce. They combine tender, roasted cauliflower slices with a red pepper sauce that is seasoned with pungent garlic, lemon juice, and toasted walnuts. The topping of seasoned breadcrumbs that are toasted for the most crunch gives this dish the perfect balance of texture.
This recipe works with lots of side dishes, so you can easily incorporate it into your meals. I've included some add-ins and substitutes that you can use to tweak things when you have guests or just want to change things up. But as is, this Cauliflower Steaks with Roasted Pepper Sauce delivers with flavor, texture, and simplicity.
Video Tutorial
What you'll need
- For the steaks: Cauliflower, Salt, Pepper, and Olive oil.
- For the roasted pepper sauce: Roasted peppers, Toasted walnuts, Cilantro, Garlic, Lemon juice, Cumin, Salt, Red pepper flakes, and Olive oil.
- For the breadcrumbs: Panko breadcrumbs, Paprika, Salt, and Olive oil.
How to make these cauliflower steaks
1. Roast the peppers. Just place the peppers onto a baking sheet and roast at 425°F for 20 minutes. Once cooled, remove the skins and the insides, and set the flesh aside.
2. Make the sauce. Place the roasted peppers into a food chopper or a food processor together with toasted walnuts, garlic, cilantro, lemon juice, cumin, red pepper flakes, and olive oil. Process until somewhat smooth, but still has a bit of coarse consistency.
3. Make the breadcrumbs. To a skillet, add the olive oil, breadcrumbs, paprika, and salt. Cook over medium heat for about 3 minutes, until the bread is well toasted and crunchy. Set aside.
4. Cut the "steaks." Cut off the bottom stem end from the cauliflower so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 or 3 1-inch “steaks,” depending on the size of your cauliflower. Reserve the sides for another use.
5. Cook the "steaks." Heat up the oil in a large, oven-proof skillet, and add the cauliflower "steaks." Season them with salt and pepper to taste and fry for about 3 minutes on each side, until slightly browned. Transfer the skillet to a preheated 400°F oven and bake for 15 minutes.
6. Serve the dish. Divide the roasted pepper sauce between the "steaks" and spread it evenly over them. Add a nice spoonful of toasted breadcrumbs on top and a sprinkle of some parsley. ENJOY!
Tips for the best Cauliflower Steaks with Roasted Pepper Sauce
- Choose good quality cauliflower. When choosing cauliflower heads, look for ones that are firm and tightly closed. They should be very pale in color, with no spots or discolorations.
- Cut it evenly. The amount of "steaks" you get will depend on the size of the cauliflower, but slice them to about 1-inch thickness so they cook evenly at the same rate.
- Remove skins and seeds after roasting peppers. Not only does roasting the red peppers give them more flavor, it also makes it much easier to remove the skins and seeds, which don't taste good in sauce.
- Leave the sauce on the thick side. Process the roasted pepper sauce to a coarser consistency so it adds texture to the cauliflower "steaks" and adheres better to them than a thinner, smoother sauce would.
Add-ins and Substitutes
- Make it gluten-free. By using gluten-free Panko breadcrumbs in place of the regular Panko, or making your own with toasted gluten-free bread, you can make this dish allergen friendly.
- Substitute different sauces. For some variation, you can enjoy these cauliflower "steaks" with other sauces as well, such as Vegan Cashew Cheese Sauce, Chermoula Sauce, and Vegan Mushroom Sauce.
- Add some extra heat. If you prefer this dish on the spicy side, then increase the red pepper flakes in the recipe, or add some cayenne pepper, Sriracha, or chili powder to the sauce.
- Substitute different nuts. If you don't have walnuts, then you can also substitute cashews, pecans, and almonds in their place. Choose toasted nuts that have a richer flavor and crunchier texture.
How to Store
Store any leftover Cauliflower Steaks with Roasted Pepper Sauce in the refrigerator, wrapped in foil and plastic wrap, or in an airtight container. Store the sauce, the "steaks", and the breadcrumbs separately. It should last for 3-5 days.
What to Serve with it
- Potatoes. This dish tastes great with potatoes, like Paprika Baked Potato, Garlic Smashed Potatoes, and Vegan Scalloped Potatoes.
- Grains. Serve these Cauliflower Steaks with Roasted Pepper Sauce with rice, quinoa, bulgur, buckwheat, or millet. Try this Spinach Rice and Quick and Tasty Bulgur Salad.
- Beans. Enjoy them with Quick & Easy Chipotle Pinto Beans, Simple Mashed Beans, or Rice and Beans for a more protein-packed meal.
- Stuffed vegetables. These cauliflower "steaks" pair deliciously with Vegan Stuffed Peppers, or you might want to try them with these tasty Vegan Stuffed Eggplants and Mexican Stuffed Sweet Potatoes.
I hope you love these Cauliflower Steaks with Roasted Pepper Sauce as much as I do. This tender, saucy, and crunchy dish has it all!
More tasty vegan cauliflower recipes:
- Cauliflower Steaks with Chermoula Sauce
- Roasted Curried Cauliflower
- Creamy Vegan Cauliflower Steaks
- Crispy Cauliflower Bites
- Whole Roasted Cauliflower
- Cauliflower Rice
Cauliflower Steaks with Roasted Pepper Sauce
Ingredients
For the Roasted Pepper Sauce
- 2 small red bell peppers
- ¾ cup toasted walnuts
- ¼ cup cilantro
- 1 garlic clove, minced
- 1 tsp. lemon juice
- ½ tsp. cumin
- ½ tsp. sea salt
- 3 tbsp. olive oil
For the breadcrumbs
- 1 tbsp. olive oil
- ½ cup Panko breadcrumbs
- ¼ tsp. paprika
- ¼ tsp. sea salt
For the Cauliflower "Steaks"
- 2 medium heads of cauliflower
- 2 tbsp. olive oil
- ¼ tsp. salt or to taste
- ¼ tsp. pepper or to taste
Instructions
- Roast the peppers. Just place the peppers onto a baking sheet and roast at 425°F for 20 minutes. Once cooled, remove the skins and the insides, and set the flesh aside.
- Make the sauce. Place the roasted peppers into a food chopper or a food processor together with toasted walnuts, garlic, cilantro, lemon juice, cumin, red pepper flakes, and olive oil. Process until somewhat smooth, but still has a bit of coarse consistency.
- Make the breadcrumbs. To a skillet, add the olive oil, breadcrumbs, paprika, and salt. Cook over medium heat for about 3 minutes, until the bread is well toasted and crunchy. Set aside.
- Cut the "steaks." Cut off the bottom stem end from the cauliflower so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 or 3 1-inch “steaks,” depending on the size of your cauliflower. Reserve the sides for another use.
- Cook the "steaks." Heat up the oil in a large, oven-proof skillet, and add the cauliflower "steaks." Season them with salt and pepper to taste and fry for about 3 minutes on each side, until slightly browned. Transfer the skillet to a preheated 400°F oven and bake for 15 minutes.
- Serve the dish. Divide the roasted pepper sauce between the "steaks" and spread it evenly over them. Add a nice spoonful of toasted breadcrumbs on top and a sprinkle of some parsley. ENJOY!
Notes
Add-ins and Substitutes
- Make it gluten-free. By using gluten-free Panko breadcrumbs in place of the regular Panko, or making your own with toasted gluten-free bread, you can make this dish allergen friendly.
- Substitute different sauces. For some variation, you can enjoy these cauliflower "steaks" with other sauces as well, such as Vegan Cashew Cheese Sauce, Chermoula Sauce, and Vegan Mushroom Sauce.
- Add some extra heat. If you prefer this dish on the spicy side, then increase the red pepper flakes in the recipe, or add some cayenne pepper, Sriracha, or chili powder to the sauce.
- Substitute different nuts. If you don't have walnuts, then you can also substitute cashews, pecans, and almonds in their place. Choose toasted nuts that have a richer flavor and crunchier texture.
EXCELLENT way to use my ginormous cauliflower. I put the cauliflower on a bed of hummus to add some protein and make it feel more substantial. Used jarred peppers, making it that much easier. SO and I agreed it was damn delicious and will be adding to our rotation as we seek healthier meal alternatives
Sounds so yummy! Thank you for the feedback, Zoidy!
I love love love!!!!
This meal was one of the best dinners in a long time.
Wow! Thank you so much, Theresa!