Cauliflower Steak with Roasted Red Pepper Sauce
The vibrant flavors of the roasted red pepper sauce complement the earthiness of the cauliflower steaks beautifully, creating a dish that's both hearty and elegant.
My Notes:
Servings: as a main or 4 as a side
Ingredients
- 1 head(s) cauliflower cut into steaks, 1 inch thick
- 9 oz Yukon gold or red potatoes cut into wedges
- 1 teaspoon(s) onion powder
- 1 teaspoon(s) garlic powder
- 1/2 teaspoon(s) paprika
- 1 1/2 tablespoon(s) olive oil
- 3/4 teaspoon(s) salt divided
- 7 oz jarred roasted red peppers drained
- 1 clove(s) garlic
- 1 1/2 teaspoon(s) white sugar (or sweetener of choice)
- black pepper
- 1 tablespoon(s) fresh parsley chopped
Instructions
- Preheat the oven to 350°F (180°C).
- Place the cauliflower and potatoes on a baking sheet. In a small bowl, mix together the onion powder, garlic powder, paprika, olive oil and 1/2 teaspoon of salt. Pour this mixture over the cauliflower and potatoes ensuring an even coating.
- Place the baking sheet into the hot oven and bake the vegetables for 30-35 minutes, or until the cauliflower and potatoes are fork tender. Turn the cauliflower halfway through cooking..
- Meanwhile place the roasted red bell peppers, garlic, sugar and remaining 1⁄4 teaspoon of salt into a blender. Blitz to smooth and set aside.
- Once cooked, serve the cauliflower steaks and potatoes with the roasted bell pepper sauce. Season with extra salt and black pepper, and garnish with parsley.
Notes
For oil-free: omit the oil and substitute vegetable broth. Bake the potatoes and cauliflower on a non-stick baking sheet or parchment paper to stop them from sticking.
Nutrition
Serving: 1serving (recipe makes 2 servings) | Calories: 304kcal | Carbohydrates: 46g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 2328mg | Potassium: 1589mg | Fiber: 10g | Sugar: 10g | Vitamin A: 726IU | Vitamin C: 215mg | Calcium: 131mg | Iron: 3mg
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