If you’re looking for a delicious, healthy, and elegant way to enjoy cauliflower, this Cauliflower Steaks with Roasted Pepper Sauce recipe is just what you need! With its crispy roasted cauliflower, a rich and flavorful sauce, and a crunchy layer of breadcrumbs, this dish makes for a perfect plant-based meal or side dish. The combination of textures and flavors in this dish will make even the most skeptical veggie eaters fall in love with cauliflower.
Not only is this dish packed with flavor, but it’s also nutritious and easy to prepare. Whether you’re following a vegetarian diet, looking for a meatless Monday option, or simply want a new and exciting way to cook cauliflower, this recipe has got you covered. Let’s dive in!
Why You’ll Love This Recipe
- Packed with Flavor – The roasted pepper sauce adds a bold, smoky depth that pairs beautifully with the crispy cauliflower steaks.
- Healthy and Nutritious – This dish is full of fiber, antioxidants, and healthy fats, making it a great meal for anyone looking to eat wholesome foods.
- Easy to Make – Though it may look gourmet, this recipe is surprisingly simple to prepare, requiring only a few key ingredients and minimal effort.
- Customizable – You can tweak the seasonings, add different nuts, or spice it up to your taste preference.
- Great for Meal Prep – The sauce, breadcrumbs, and cauliflower steaks can be stored separately, making it easy to prepare ahead of time.
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)
Step-By-Step Instructions
Step 1: Roast the Peppers
Place the red bell peppers on a baking sheet and roast them at 425°F for 20 minutes. Once they’re cool enough to handle, remove the skins and seeds, keeping only the tender roasted flesh.
Step 2: Make the Roasted Pepper Sauce
In a food processor, combine the roasted red peppers, toasted walnuts, garlic, cilantro, lemon juice, cumin, sea salt, and olive oil. Pulse until the sauce reaches a coarse yet spreadable consistency.
Step 3: Prepare the Breadcrumbs
Heat 1 tbsp. olive oil in a skillet over medium heat. Add the Panko breadcrumbs, paprika, and sea salt. Stir continuously for about 3 minutes, until the breadcrumbs are golden brown and crispy. Set them aside.
Step 4: Cut the Cauliflower “Steaks”
Trim off the bottom stem of each cauliflower head to create a flat base. Stand the cauliflower upright and use a sharp knife to slice it into 1-inch-thick “steaks”. You should get 2-3 steaks per head, depending on its size. Any remaining florets can be saved for another use.
Step 5: Cook the Cauliflower Steaks
Heat 2 tbsp. olive oil in a large oven-proof skillet. Sear the cauliflower steaks over medium heat for about 3 minutes per side, until they turn golden brown. Transfer the skillet to a preheated 400°F oven and bake for 15 minutes, until the cauliflower is tender but still holds its shape.
Step 6: Assemble and Serve
Place the roasted cauliflower steaks on a serving plate. Spread a generous amount of roasted pepper sauce over each steak. Sprinkle the toasted breadcrumbs on top for added crunch. Garnish with fresh cilantro or parsley and serve immediately.
Add-ins and Substitutes
- Make it gluten-free – Use gluten-free Panko breadcrumbs or crushed toasted gluten-free bread for a crunchy topping.
- Switch up the sauce – Try this dish with other sauces, such as Vegan Cashew Cheese Sauce, Chermoula Sauce, or a Mushroom Cream Sauce.
- Add some heat – If you love spicy food, increase the red pepper flakes, or add cayenne pepper, Sriracha, or chili powder to the sauce.
- Try different nuts – No walnuts? No problem! Substitute them with toasted cashews, pecans, or almonds.
- Make it heartier – Serve with a side of quinoa, couscous, or a fresh arugula salad for a complete meal.
How to Store and Reheat
- Storage: Store any leftover cauliflower steaks, sauce, and breadcrumbs separately in airtight containers in the refrigerator for 3-5 days.
- Reheating: Warm the cauliflower steaks in the oven at 350°F for 10 minutes or microwave for 2-3 minutes. Re-crisp the breadcrumbs in a dry skillet over medium heat.
Nutritional Information
Each serving of Cauliflower Steaks with Roasted Pepper Sauce contains approximately:
- Calories: 457 kcal
- Carbohydrates: 26g
- Protein: 10g
- Fat: 38g
- Saturated Fat: 5g
- Sodium: 623mg
- Potassium: 1075mg
- Fiber: 9g
- Sugar: 8g
- Vitamin A: 1250 IU
- Vitamin C: 188mg
- Calcium: 111mg
- Iron: 3mg
Final Thoughts
Cauliflower Steaks with Roasted Pepper Sauce is a sophisticated yet simple dish that transforms humble cauliflower into a star ingredient. The combination of smoky roasted pepper sauce, crisp cauliflower, and crunchy breadcrumbs makes it an unforgettable dish that’s perfect for dinner parties, special occasions, or just a cozy meal at home.
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🔥 Cauliflower Steaks with Roasted Pepper Sauce – A Flavor Explosion!
Description
Who knew cauliflower could be so satisfying? These Cauliflower Steaks are crispy on the outside, tender on the inside, and topped with a smoky Roasted Pepper Sauce and crunchy breadcrumbs. Every bite is bursting with bold flavors, making it the perfect plant-based main dish. Try it out and let me know—what’s your favorite sauce pairing?
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 cauliflower heads
- 2 tbsp. olive oil
- ¼ tsp. salt (or to taste)
- ¼ tsp. pepper (or to taste)
Instructions
1️⃣ Roast the peppers at 425°F for 20 minutes. Let cool, remove skins and seeds, and set aside.
2️⃣ Make the sauce by blending roasted peppers, walnuts, garlic, cilantro, lemon juice, cumin, salt, and olive oil until smooth but slightly coarse.
3️⃣ Prepare breadcrumbs by toasting them in a pan with olive oil, paprika, and salt for 3 minutes until crispy.
4️⃣ Cut cauliflower steaks by slicing each head into 1-inch thick pieces.
5️⃣ Cook steaks by searing them in an oven-proof skillet for 3 minutes per side, then baking at 400°F for 15 minutes.
6️⃣ Assemble by spreading roasted pepper sauce over the steaks, topping with crunchy breadcrumbs, and garnishing with parsley. ENJOY!
Notes
🥗 Serving Ideas & Variations:
- Make it gluten-free with GF breadcrumbs.
- Swap out walnuts for cashews, pecans, or almonds.
- Want extra heat? Add cayenne, chili powder, or Sriracha.
- Try it with different sauces like vegan cashew cheese or mushroom sauce.
🥡 Storage Tips:
- Store sauce, cauliflower steaks, and breadcrumbs separately in the fridge for 3-5 days.
- Reheat in the oven at 350°F for best texture.