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.
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.
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!
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.
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.