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Piri Piri Cauliflower Steaks
with romaine salad

Active: 45 Total: 45

Cauliflower 'steaks' make a beautiful vegetarian main dish. This version is finished with a Piri Piri roasted red pepper sauce for bright red color and rich flavor.
Smarts #1: When slicing a head of cauliflower into steaks, you'll always have some extra florets. Just roast these alongside the steaks. Or, if you prefer to skip the steaks altogether, just chop the whole head of cauliflower into florets and roast until tender.
Smarts #2: The cauliflower is a very light main dish, so the side salad is full of protein-packed seeds and nuts and rich avocados. If you know you'll need more substance, feel free to add more of these filling ingredients to the salad.

Ingredients

Servings:
4
Metric
Piri Piri Cauliflower Steaks:
  • Cauliflower - 1 head, sliced into steaks
  • Oil, cooking - 2 Tbsp
  • Piri Piri Sauce (ingredients listed separately) - 1 1/2 cups
Piri Piri Sauce:
  • Roasted red bell peppers (14 oz / 397g) - 1 jar, drained and rinsed
  • Garlic - 3 cloves
  • Oil, olive - 2 Tbsp
  • Lemon juice - 1 Tbsp
  • Paprika, smoked - 1 Tbsp (sub regular paprika)
  • Red pepper flakes (opt) - 1/4 tsp
Romaine Salad with Avocado and White Beans:
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, cooking - 3 Tbsp
  • Lettuce, romaine - 12 oz, chopped
  • Avocados - 2, chopped
  • Beans, cannellini (14 oz / 397 g) - 1 can, drained and rinsed (sub navy beans)
  • Pepitas / pumpkin seeds - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cauliflower - (If prepping right before cooking, get oven heating first.) Slice cauliflower into ¾” / 2 cm thick ‘steaks,’ being sure to leave the stem intact so the steaks stay together. Chop any pieces that won’t stay in the steaks into florets (you can also chop all of the cauliflower into florets if you don’t want to bother with the steaks). (Can be done 5 days ahead)
  2. Make sauce - In the bowl of a blender or food processor (or use an immersion blender) combine roasted bell peppers, garlic cloves, olive oil, lemon juice, paprika, and red pepper flakes. Blend until smooth, adding some water as needed to help it blend. Season with some salt. (Can be done up to 5 days ahead)
  3. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add cooking oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
  4. Lettuce / Avocados - Prep as directed.

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Make

  1. Heat oven to 425F / 218C. Brush a sheet pan with some oil or spray it with nonstick cooking spray.
  2. Place cauliflower steaks in a single layer on prepared pan. Brush with cooking oil (portion for cauliflower). Toss any florets with some cooking oil and place them around the steaks. Season everything generously with some salt. Roast for 15 minutes.
  3. Remove cauliflower from oven and use a spatula to carefully flip. Brush with a thin layer of piri piri sauce (reserve any remaining sauce for serving). If cauliflower is still quite firm, return it to the oven and continue cooking until tender, 5 to 15 minutes more (depending on thickness). Alternatively, if cauliflower is very tender, turn on the oven’s broiler and broil for 2 to 3 minutes just to give it a golden brown color on top.
  4. Just before serving, toss lettuce, avocados, beans, and pepitas in vinaigrette until dressed to your liking. Season salad with some salt and black pepper (this will make the flavors pop).
  5. Serve cauliflower steaks with extra sauce and salad on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (19)
No ratings yet.
Gluten-free (0)
Paleo (1)
Vegetarian (5)

Most Helpful

Salad was amazing! I keep looking at the ingredients and thinking "how can this be this good with so little in it?" I liked the cauliflower and the sauce. I made a full head for my husband and I (instead of a half) and he ate three bites and decided it was not for him (spoiler: I think he decided THAT fact when I said that we were having cauliflower steaks for dinner but that's another story) so I ate the entire head of cauliflower. And now I'm a super hero. The End.

By: Kristen
Posted: Jan 31, 2021
Diet: Original
1 Helpful

13 reviews

Wasn't a great as I'd thought it would be after reading all the reviews. Definitely not filling enough - my two kids had peanut butter sandwiches after because they were still hungry. It wasn't BAD - but it's not one we'll be making again.

By: Jennifer
Posted: Feb 26, 2021
Diet: Original
0 Helpful

The star of this meal was the salad for us. Had leftover salad the next day and it was still terrific. Glad the greens weren’t wilted after being dressed the night before.

By: Nancy
Posted: Feb 07, 2021
Diet: Original
0 Helpful

4.5, delicious and fast!

By: Chris
Posted: Feb 05, 2021
Diet: Vegetarian
0 Helpful

I decided to chop up the cauliflower head rather than make the "steaks". I only wished the cauliflower head was larger because the sauce was so delicious and I wanted more. The two of us ate alI of the cauliflower in one sitting. Since we had an abundance of the piri piri sauce, I added some leftover couscous to our plates - very good! The salad was also yummy and I was glad to have the protein from the beans.

By: Geneva
Posted: Feb 02, 2021
Diet: Original
0 Helpful

Delicious and easy to make!

By: Tina
Posted: Feb 02, 2021
Diet: Original
0 Helpful

Salad was amazing! I keep looking at the ingredients and thinking "how can this be this good with so little in it?" I liked the cauliflower and the sauce. I made a full head for my husband and I (instead of a half) and he ate three bites and decided it was not for him (spoiler: I think he decided THAT fact when I said that we were having cauliflower steaks for dinner but that's another story) so I ate the entire head of cauliflower. And now I'm a super hero. The End.

By: Kristen
Posted: Jan 31, 2021
Diet: Original
1 Helpful