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.