Cauliflower steaks with red pepper sauce

Photo by Kirthana | Theblurrylime
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

  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 2
  • 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
In This Recipe
  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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