Piri Piri Cauliflower Steaks
with romaine salad
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 rich avocados. If you know you'll need more substance, feel free to add more of these filling ingredients to the salad.
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 rich avocados. If you know you'll need more substance, feel free to add more of these filling ingredients to the salad.
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Ingredients
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 Pepitas:
- Vinegar, red or white wine - 1 1/2 Tbsp
- Mustard, Dijon - 2 tsp
- Oil, cooking - 3 Tbsp
- Lettuce, romaine - 12 oz , chopped
- Avocados - 2 , chopped
- Pepitas / pumpkin seeds - 1/3 cup
Prep
- 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)
- 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)
- Make vinaigrette - Whisk together vinegar and mustard. Add cooking oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
- Lettuce / Avocados - Prep as directed.
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Make
- Heat oven to 425F / 218C. Brush a sheet pan with some oil or spray it with nonstick cooking spray.
- 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.
- 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.
- Just before serving, toss lettuce, avocados, and pepitas in vinaigrette until dressed to your liking. Season salad with some salt and black pepper (this will make the flavors pop).
- Serve cauliflower steaks with extra sauce and salad on the side. Enjoy!
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