Roasted Cauliflower ‘Steak’ Over Red Pepper Sauce with Pesto

Ingredients

• 3bell peppers, cored and halved, stems removed
• 3 tbsp, dividedolive oil
• 1 headgarlic
• to tastesalt and pepper
• 2 tbspbasil pesto
• 1 headcauliflower
• 3 tbspolive oil
• 1 tspdried thyme
• 1 tsponion powder
• 1 tsppaprika
• 1 tsphoney
• 1 tspgarlic powder
• to tastesalt and pepper
• 35 g (¼ cup)cashews, roughly chopped
• 60 ml (¼ cup)basil pesto
• 1 tbspgrated Parmesan

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F). Line one or two baking sheets with foil or baking parchment; whether everything fits on one depends on the size of your trays. Start the peppers first, as they need 15 minutes longer in the oven than the cauliflower.

2. 2

   Make the pepper sauce

   Arrange the pepper halves cut-side up on a baking sheet, drizzle with olive oil and season with salt and pepper. Slice the top from the garlic head, set it on a square of foil, add a little olive oil and salt and pepper, then wrap it tightly and place it beside the peppers. Roast for 45 minutes, until the peppers are soft and lightly charred. Let the garlic cool, then blend the peppers, garlic, 2 tbsp pesto, 2 tbsp olive oil and salt and pepper until smooth.

3. 3

   Cut the cauliflower

   Remove the outer leaves and trim the base of the cauliflower while keeping the core intact. Cut it into slices about 2 cm (¾ inch) thick, aiming for three steaks; roast any loose pieces as florets.

4. 4

   Season the steaks

   Mix the olive oil with the thyme, onion powder, paprika, honey, garlic powder, salt and pepper. Brush the mixture over both sides of the cauliflower steaks.

5. 5

   Roast the cauliflower

   After the peppers have roasted for 15 minutes, put the cauliflower in the oven. Roast for 15 minutes, carefully turn the steaks, brush on any remaining oil mixture and roast for another 15 minutes.

6. 6

   Plate and finish

   Spread ¼ cup of red pepper sauce on each plate and set a cauliflower steak on top. Drizzle with pesto and finish with chopped cashews.

What is a cauliflower steak?

A cauliflower steak is a thick slice cut through the vegetable’s core so it holds together during cooking. The name describes its shape and serving style, rather than suggesting that it contains meat.

This version pairs oven-roasted cauliflower with a sauce of peppers, garlic and pesto. The pepper sauce brings sweetness and softness, while the pesto and cashews add a fresh, savoury finish and crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 12g protein, 34g carbs, 38g fat.

Olive oil, pesto and cashews account for much of the fat and energy, while the cauliflower and peppers provide most of the carbohydrates and fibre. The cashews, pesto and Parmesan contribute some protein, but the dish is not especially protein-rich. Pair it with beans or lentils to make the plate more filling and add protein.

Keep the core intact

Core first: trim only the base and leave the central stem in place when slicing. It helps the steaks stay in one piece as you turn and serve them.

Expect offcuts: a head may not make four intact steaks, since the recipe aims for three. Roast any smaller pieces alongside the steaks rather than letting them go to waste.

Build the pepper sauce

Roast until soft: the peppers need about 45 minutes and should be tender with some light charring. The garlic roasts alongside them, becoming soft enough to blend into the sauce.

Blend after cooling: allow the garlic to cool before squeezing or adding it to the blender. Blend with pesto, olive oil and seasoning until smooth.

Roast in stages

Start the peppers first, then add the cauliflower after 15 minutes. The cauliflower roasts for 30 minutes in total, with a turn at the halfway point.

Use one or two trays according to their size. Give the cauliflower enough room to roast rather than packing the slices tightly together.

Look for tender edges

Turn carefully: the steaks can be fragile, so use a broad spatula and support each slice as you flip it. Brush on any remaining seasoning mixture after turning.

Check the centre: the cauliflower should be tender when pierced, with browned edges. If a thick slice needs more time, continue roasting until it reaches that texture.

Serve with something filling

The pepper sauce is both a base and a seasoning, so spread it underneath rather than adding it only as a garnish. Pesto and chopped cashews go on at the end to keep their flavour and texture distinct.

For a more substantial plate, serve the steaks with bread, grains or a simple green salad. The recipe’s yield is about three steaks from one head, so smaller florets can help round out servings.

Recipe notes & tips

• Line the trays before roasting to make cleanup easier.
• Keep the cauliflower core intact so the slices are less likely to break apart.
• Cut the steaks to a similar thickness so they cook at about the same rate.
• Roast any loose cauliflower pieces on the tray with the steaks.
• Let the roasted garlic cool before blending it into the pepper sauce.
• Chop the cashews just before serving to preserve their crunch.

Variations

• Extra herbs: add a little more dried thyme to the cauliflower seasoning.
• Spicier finish: use a hotter paprika in the seasoning mixture.
• Nut-free topping: leave off the cashews and finish with extra Parmesan.
• Smoother pesto finish: stir some pesto into the pepper sauce before blending.
• More vegetables: roast the cauliflower offcuts alongside the steaks and serve them with the sauce.

Common mistakes to avoid

• Cutting through the core: the steaks may fall apart; keep the core intact when trimming and slicing.
• Crowding the tray: the vegetables can roast unevenly; use two baking sheets if needed.
• Adding cauliflower too early: it may finish before the peppers; start it after the peppers have roasted for 15 minutes.
• Turning roughly: the steaks can break; flip them gently with a wide spatula.
• Blending hot garlic: it is awkward to handle; let the roasted head cool before adding it to the blender.
• Skipping the halfway turn: one side may brown more than the other; turn the steaks after 15 minutes.

How to store

Store leftover sauce and roasted cauliflower in separate airtight containers in the fridge for up to 3 days. Reheat the cauliflower in a 180°C oven until hot, or use a microwave; warm the sauce gently and add the pesto and cashews when serving.

Frequently asked questions