Print

Cauliflower Steaks with Roasted Red Pepper Sauce & Chimichurri Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

This vibrant and flavorful recipe features hearty cauliflower steaks seasoned with smoked paprika, cumin, and turmeric, roasted to perfection alongside blistered red bell peppers. Served with a creamy roasted red pepper and walnut sauce, complemented by a fresh, zesty chimichurri, this dish is a delightful plant-based meal perfect for a wholesome lunch or dinner.

Ingredients

Scale

Cauliflower Steaks

  • 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)

Roasted Red Pepper Sauce

  • 3 red bell peppers
  • 1–2 handfuls walnuts
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • Water, as needed to achieve smoothness

Chimichurri

  • 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

Instructions

  1. Preheat Oven or Air Fryer: Set your oven or air fryer to 200°C (400°F) to prepare for roasting the cauliflower and peppers.
  2. Season the Cauliflower: In a bowl, combine olive oil, smoked paprika, ground cumin, turmeric (if using), salt, and pepper. Brush this seasoning mixture generously onto both sides of the cauliflower steaks to ensure full flavor penetration.
  3. Cook the Cauliflower and Peppers: If using an oven, place the cauliflower steaks and whole red bell peppers on parchment-lined trays. Roast for 25 to 30 minutes, flipping the cauliflower steaks halfway through, until golden brown and tender, and the peppers are blistered. If using an air fryer, arrange the cauliflower steaks and red peppers in the basket (space permitting) and cook for 20 to 25 minutes at 200°C, flipping the steaks once midway. The cauliflower should be tender and golden, and the peppers soft with charred skin.
  4. Peel the Peppers: Once cooled enough to handle, peel the skins off the roasted red peppers and discard the skins for a smoother sauce texture.
  5. Prepare Roasted Red Pepper Sauce: In a blender or food processor, combine the peeled roasted peppers, walnuts, lemon juice, salt, and pepper. Blend while gradually adding water until the sauce reaches a creamy and smooth consistency. Taste and adjust seasoning as necessary.
  6. Make the Chimichurri: In a bowl, mix finely chopped parsley, oregano, chili, red wine vinegar (or lemon juice), olive oil, salt, and pepper. Let the chimichurri sit for 5 to 10 minutes to allow the flavors to meld and develop.
  7. Assemble the Dish: Spread the roasted red pepper sauce on a serving plate. Place the roasted cauliflower steaks on top of the sauce. Drizzle liberally with chimichurri and garnish with extra fresh parsley for a vibrant presentation.

Notes

  • Turmeric is optional but adds a beautiful golden hue and subtle earthiness to the cauliflower.
  • If you don’t have vegan parmesan for the sauce, you can substitute with nutritional yeast or omit entirely.
  • The sauce consistency can be adjusted by adding more or less water depending on your preference.
  • The chimichurri can be made ahead and refrigerated for up to 24 hours to deepen the flavors.
  • For a spicier chimichurri, increase the amount of fresh chili or chili flakes.
  • This dish is naturally vegan and gluten-free.

Keywords: cauliflower steaks, roasted red pepper sauce, chimichurri, vegan recipe, plant-based main dish, healthy dinner, roasted vegetables, walnut sauce

Find it online: https://www.sanacooks.com/cauliflower-steaks-with-roasted-red-pepper-sauce-and-chimichurri-recipe/