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Cauliflower Steaks with Roasted Pepper Sauce

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.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 "steaks"
Calories 457kcal


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


  • 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!



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.


Calories: 457kcal | Carbohydrates: 26g | Protein: 10g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 18g | Sodium: 623mg | Potassium: 1075mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1250IU | Vitamin C: 188mg | Calcium: 111mg | Iron: 3mg