Name: Cauliflower Steaks with Roasted Red Pepper Sauce & Chimichurri Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegetarian
Ingredients: 1 large head cauliflower, cut into 2.5cm thick ‘steaks’; 3-5 tbsp olive oil; Salt and pepper, to taste; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp turmeric (optional, for color and earthiness); 3 red bell peppers; 1-2 handfuls walnuts; Juice of 1 lemon; Salt and pepper, to taste; Water, as needed to achieve smoothness; 1 cup fresh parsley, finely chopped; 2 tbsp fresh oregano (or 1 tsp dried); 1 fresh chili, finely chopped (or 1/2 tsp chili flakes); 2-3 tbsp red wine vinegar (or lemon juice); 1/2 cup olive oil; Salt and pepper, to taste

Ingredients

1 large head cauliflower (cut into 2.5cm thick “steaks”)

3-5 tbsp olive oil

Salt & pepper (to taste)

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp turmeric (optional, for color & earthiness)

3 red bell peppers

1-2 handfuls walnuts

Juice of 1 lemon

Salt & pepper (to taste)

Water (as needed)

1 cup fresh parsley (finely chopped)

2 tbsp fresh oregano (or 1 tsp dried)

1 fresh chili (finely chopped, or 1/2 tsp chili flakes)

2-3 tbsp red wine vinegar (or lemon juice)

1/2 cup olive oil

Salt & pepper (to taste)

Instructions

Step 1: Preheat your oven or air fryer to 200°C (400°F).

Step 2: Prepare the cauliflower by mixing olive oil with smoked paprika, ground cumin, turmeric (if using), salt, and pepper. Brush this mixture onto both sides of the cauliflower steaks.

Step 3: Roast the cauliflower and bell peppers. For the oven, place the cauliflower steaks and whole red bell peppers on parchment-lined trays and roast for 25–30 minutes, flipping the cauliflower once, until the steaks are golden and the peppers are blistered. If using an air fryer, arrange the cauliflower steaks and peppers in the basket (if they fit) and cook for 20–25 minutes at 200°C, flipping the steaks halfway through.

Step 4: Once cooled, peel the skins off the roasted peppers and discard the skins.

Step 5: Make the roasted red pepper sauce by blending the peeled peppers with walnuts, lemon juice, salt, and pepper. Gradually add water to reach a smooth, creamy consistency. Adjust seasoning to taste.

Step 6: Prepare the chimichurri by mixing chopped parsley, oregano, chili, red wine vinegar, olive oil, salt, and pepper in a bowl. Let it sit for 5–10 minutes to develop flavor.

Step 7: To serve, spread the roasted red pepper sauce on a plate. Place the cauliflower steaks on top, drizzle generously with chimichurri, and garnish with extra parsley.

Tips & Variations

For added richness, include a tablespoon of vegan parmesan in the red pepper sauce.

Use mild chili flakes or omit chili if you prefer a milder chimichurri.

Try substituting walnuts with almonds or pine nuts for a different nutty flavor in the sauce.

If cauliflower steaks are fragile, handle gently when flipping to keep them intact.

Storage

Store leftover cauliflower steaks and sauces in airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower gently in the oven or air fryer to retain texture, and stir the chimichurri before serving. The roasted red pepper sauce may thicken in the fridge—add a splash of water or olive oil when reheating or serving.

FAQs

Can I grill the cauliflower steaks instead of roasting?

Yes, grilling works well and imparts a smoky flavor. Brush the seasoned steaks with oil and grill over medium heat for about 5-7 minutes per side until tender and charred.

Can I prepare the sauces in advance?

Absolutely. Both the roasted red pepper sauce and chimichurri can be made a day ahead. Store in covered containers in the fridge and bring to room temperature before serving for the best flavor.