Cauliflower Steaks with Roasted Red Pepper Sauce and Chimichurri

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Introduction

If you’ve been searching for a dish that’s not only plant-based but also packed with bold flavors and a touch of elegance, you’re going to love this one. Cauliflower has had quite the glow-up in recent years, transforming from a humble side dish into the star of the plate. And one of my absolute favorite ways to showcase its versatility? Cauliflower Steaks with Roasted Red Pepper Sauce and Chimichurri.

I first discovered this dish during a tapas night with friends. Everyone was bringing something meaty—grilled chicken skewers, lamb chops, and ribs—and I wanted to contribute a vegetarian centerpiece that would wow the crowd. These cauliflower steaks, draped in silky roasted red pepper sauce and drizzled with zesty chimichurri, did exactly that. The table went silent after the first bite (the best compliment any cook can get!).

What makes this recipe special is the layering of flavors: the natural nuttiness of cauliflower, the smoky sweetness of roasted peppers, and the herby, garlicky punch of chimichurri. It feels restaurant-worthy but is surprisingly easy to whip up at home.

So, let’s dive into how to make this vibrant and satisfying dish.

Ingredients

For the Cauliflower Steaks

  • 2 large heads of cauliflower
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

For the Roasted Red Pepper Sauce

  • 2 large roasted red peppers (jarred or homemade)
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 tablespoon red wine vinegar
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste

For the Chimichurri

  • 1 cup fresh parsley, finely chopped
  • ½ cup fresh cilantro, finely chopped (optional, but adds brightness)
  • 3 cloves garlic, minced
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon chili flakes
  • Salt and pepper, to taste

Substitution Ideas

  • Oil-Free: Roast cauliflower with a light spray of cooking oil or vegetable broth.
  • Nut-Free Sauce: Add a spoon of tahini to the red pepper sauce for creaminess instead of nuts or dairy.
  • Gluten-Free: Naturally gluten-free, so no swaps needed!
  • Herb Swaps: Use basil or mint in the chimichurri if parsley isn’t your thing.

Step-by-Step Instructions

Step 1: Prep the Cauliflower Steaks

  1. Preheat your oven to 425°F (220°C).
  2. Remove the leaves and trim the base of the cauliflower so it can sit flat.
  3. Slice each cauliflower head into 1½-inch thick “steaks.” Don’t worry if some florets fall off—just roast them alongside!
  4. Place the steaks on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with smoked paprika, garlic powder, salt, and pepper.

Step 2: Roast the Cauliflower

  • Roast for 20–25 minutes, flipping halfway, until golden brown and tender with slightly crispy edges.

Step 3: Make the Roasted Red Pepper Sauce

  1. In a blender or food processor, combine roasted red peppers, olive oil, garlic, vinegar, and smoked paprika.
  2. Blend until smooth. Season with salt and pepper to taste.
  3. If you like a creamier sauce, add a spoonful of Greek yogurt or cashew cream.

Step 4: Prepare the Chimichurri

  1. In a small bowl, mix parsley, cilantro, garlic, olive oil, vinegar, chili flakes, salt, and pepper.
  2. Stir well and let it sit for at least 10 minutes to allow flavors to meld.

Step 5: Plate and Serve

  • Spoon the roasted red pepper sauce onto a serving platter.
  • Place roasted cauliflower steaks on top.
  • Generously drizzle with chimichurri.
  • Garnish with extra herbs or microgreens if desired.

Extra Tips

  • Serving Suggestions: Pair with a quinoa salad, garlic bread, or roasted chickpeas for a complete meal. These steaks also shine as a side to grilled fish or tofu.
  • Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) to keep the edges crisp.
  • Make-Ahead: Both sauces can be made 2–3 days in advance and kept refrigerated.
  • Variations:
    • Add chili powder to the red pepper sauce for a spicy kick.
    • Swap cauliflower for thick-cut eggplant or portobello mushrooms for a different vibe.
    • Use lemon juice instead of vinegar in the chimichurri for a brighter flavor.

Nutritional Information (per serving, approx.)

  • Calories: 260
  • Protein: 6g
  • Fat: 20g
  • Carbohydrates: 18g
  • Fiber: 7g
  • Sugar: 6g

(Source: Dr. Vegan Blog)

FAQ

Q: How long does it take to make this recipe?
A: From start to finish, it takes about 40 minutes, with most of the time spent roasting the cauliflower.

Q: Can I substitute the cauliflower with another vegetable?
A: Yes! Eggplant, portobello mushrooms, or even thick zucchini slices work beautifully as “steaks.”

Q: Can I freeze it?
A: I don’t recommend freezing roasted cauliflower steaks, as they lose their texture. However, both sauces freeze well for up to a month.

Conclusion

There you have it—Cauliflower Steaks with Roasted Red Pepper Sauce and Chimichurri that will completely change the way you look at cauliflower. This recipe is bold, colorful, and guaranteed to impress whether you’re cooking for yourself, your family, or a dinner party.

I’d love to hear how yours turn out! Did you stick to the classic version or put your own spin on it? Drop a comment below, share this recipe with your friends, and don’t forget to snap a photo and tag me on social media. Let’s celebrate veggies in all their glory! 🌿🥦✨