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Cauliflower Steaks with Roasted Red Pepper Sauce and Chimichurri
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5 from 1 review

Cauliflower Steaks with Roasted Red Pepper Sauce & Chimichurri

These roasted cauliflower steaks are smoky, hearty, and bursting with flavor. Paired with a creamy roasted red pepper–walnut sauce and a vibrant fresh chimichurri, this dish makes a stunning vegan centerpiece for weeknight dinners or special occasions.
Course Main Course
Cuisine Mediterranean, south american
Keyword cauliflower with chimichurri, cauliflower with roasted red pepper sauce, healthy plant-based dinner, roasted cauliflower steak, vegan cauliflower steak recipe, vegan main dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 426kcal
Cost $12–15 (depending on produce prices)

Equipment

  • Baking sheet
  • Parchment paper (optional)
  • Sharp knife
  • Food Processor or Blender
  • Small mixing bowl
  • Whisk or spoon

Ingredients

For the Cauliflower Steaks:

  • 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

For the Roasted Red Pepper Sauce:

  • 3 red bell peppers
  • 1-2 handfuls walnuts
  • juice of 1 lemon
  • salt & pepper to taste
  • Water as needed

For the Fresh Chimichurri (No Garlic):

  • 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
US Customary - Metric

Instructions

  • Preheat oven or air fryer to 200°C (400°F).
  • Season the cauliflower:
    - Mix olive oil, paprika, cumin, turmeric, salt & pepper.
    - Brush both sides of the cauliflower steaks.
  • Cook the cauliflower & peppers:
    - Oven: Place cauliflower steaks and whole bell peppers on parchment-lined trays. Roast for 25–30 minutes, flipping cauliflower once, until steaks are golden and peppers are blistered.
    - Air Fryer: Arrange cauliflower steaks and bell peppers in the basket together (if space allows). Cook for 20–25 minutes at 200°C, flipping the steaks halfway. The cauliflower should be golden and tender, and the peppers soft and charred.
  • Peel the peppers once cooled, then discard skins.
  • Make the roasted red pepper sauce:
    - Blend roasted peppers with walnuts, lemon juice, vegan parmesan, salt & pepper.
    - Add water gradually until smooth and creamy. Adjust seasoning.
  • Make the chimichurri:
    - Mix parsley, oregano, chili, vinegar, olive oil, salt & pepper in a bowl.
    - Let sit 5–10 minutes to develop flavor.
  • Assemble:
    - Spread roasted red pepper sauce on a serving plate.
    - Place the cauliflower steaks on top.
    - Drizzle generously with chimichurri.
    - Garnish with extra parsley.

Nutrition

Calories: 426kcal | Carbohydrates: 11g | Protein: 3g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Sodium: 17mg | Potassium: 407mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4459IU | Vitamin C: 152mg | Calcium: 81mg | Iron: 3mg