Cauliflower steaks with red pepper sauce

May 30, 2018
0 Ratings
Photo by Kirthana | Theblurrylime
  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 2
Author Notes

The first time I made these I cooked the cauliflower steaks entirely on the pan (covering and cooking with stock until tender). Only problem with this method is that there is a chance of it overcooking and falling apart (speaking from experience). Cooking the steaks in the oven is a more reliable method to get them perfectly al-dente and this is what I would recommend here; it’s foolproof and also saves you the trouble of hovering over the pan constantly. What would also work brilliantly, especially in the grill-out season is to throw the steaks on the barbie to get that very desirable charred-smoked flavour.

The roasted pepper sauce sits well in the refrigerator for a couple of days, meaning: make a bigger batch than you would need and you can rustle this dinner up in less than fifteen minutes! It’s also glorious tossed with pasta (with a dash of milk or cream), or as a dipping sauce with crudités, meats or toasted bread. So again, make a huge batch.

(Loosely adapted from GoodFood magazine). —Kirthana | Theblurrylime

What You'll Need
  • For the red pepper sauce:
  • 1 red pepper
  • 1/2 an onion, finely chopped
  • 1/2 a tomato, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 tablespoons EVOO
  • Freshly ground black pepper
  • Salt, to taste
  • For the cauliflower:
  • 1 large head of cauliflower
  • 3/4 cup vegetable stock (for pan method)
  • 2 tablespoons Olive oil
  • Freshly ground black pepper
  • Salt, to taste
  1. Place the pepper directly on the open flame of a gas stove or grill. Roast until it blisters and chars on all sides, rotating occasionally with tongs. Place pepper in a zip-lock bag or glass bowl covered with cling film and let it sit for 5 minutes.
  2. Take the pepper out and peel away the charred skin; slit lengthwise and remove seeds. Transfer the fleshy bits to the blender jar along with the onions, tomatoes, garlic and extra virgin olive oil and blend to a coarse purée. Season with pepper and salt and set aside. [This sauce can be made earlier and refrigerated until ready to use.]
  3. Preheat oven to 180 C (360 F). Note: if grilling out, the steaks can be thrown onto the barbecue directly.
  4. Heat a large griddle pan (or regular pan) until very hot. Brush the cauliflower steaks with olive oil and place on the pan, grilling for 2-3 minutes per side. Transfer to a flat baking tray and lay them out in an even layer without overlapping them. Ladle a little of the stock over each steak and season with salt and pepper. Roast until tender but still holding its shape, about 10-15 minutes. [A good test is to stick a knife in the center of the cauliflower. You want it to go through without too much resistance.]
  5. Divide red pepper sauce among plates. Place 1 or 2 cauliflower steaks on each plate. Serve warm or at room temperature.
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2 Reviews

Alex S. October 4, 2020
We have been grilling cauliflower on our gas grill for the last 5 years, love it. Found that briefly steaming it first reduces the grilling time and helps keeps the pieces together. Can’t wait to try it with roasted red pepper sauce (which is great on everything!)
boulangere May 30, 2018
Lovely combo