Roasted Cauliflower ‘Steak’ Over Red Pepper Sauce with Pesto

This plant-forward and colorful dish is packed in fiber and antioxidants from bell peppers, basil and cauliflower. While cauliflower may not be a meat lover’s idea of a juicy steak, it won’t disappoint the tastebuds.

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Roasted Cauliflower “Steak”

Roasted Cauliflower ‘Steak’ Over Red Pepper Sauce with Pesto

  • Author: Shanthi Appelo
  • Yield: 4 servings 1x


Cauliflower may not be synonymous with a juicy steak, but it’s the star of the show in this plant-forward dish. Alongside cauliflower, bell peppers and basil come together to provide fiber, antioxidants and fabulous flavor.



For the Red Pepper Sauce

  • 3 bell peppers, cored and halved, stem removed
  • 3 Tbsp. olive oil, separated
  • 1 head garlic
  • Salt and pepper to taste
  • 2 Tbsp. basil pesto

For the Cauliflower “Steak”

  • 1 head cauliflower
  • 3 Tbsp. olive oil
  • 1 tsp. dried thyme
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • 1 tsp. honey
  • 1 tsp. garlic powder
  • Salt and pepper to taste
  • ¼ cup cashews, roughly chopped
  • ¼ cup basil pesto
  • 1 Tbsp. grated parmesan


  1. Preheat oven to 425 degrees F. Prepare 1 or 2 baking sheets with foil or parchment paper. You may be able to fit both the cauliflower steaks and red bell peppers on the same baking sheet depending on the size. The bell peppers need to roast for 15 additional minutes, so it’s best to start this first.
  2. Prepare the red pepper sauce.
    1. On the baking sheet, place bell pepper halves cut size up. Drizzle with olive oil and sprinkle salt and pepper to taste.
    2. Trim the head off the top off garlic head and place it on top of a square of aluminum foil. Drizzle a drip of olive oil and salt and pepper and wrap tightly. Place on the baking sheet with bell peppers. Roast for 45 minutes or until the peppers are soft and lightly charred.
    3. Let garlic head cool. Then in a blender or food processor, add roasted bell peppers, head of garlic, pesto, 2 Tbsp. olive oil and salt and pepper to taste. Blend until smooth.
  3. Prepare cauliflower steaks.
    1. Remove the outer leaves and trim the bottom of the core, leaving the core intact. Slice into ¾ -inch-thick slices. Plan on getting three steaks out of each cauliflower head. Roast any scraps as florets.
    2. In a small bowl, thoroughly combine olive oil, thyme, onion powder, paprika, honey, garlic powder, and salt and pepper. Brush this mixture on both sides of the cauliflower steaks.
    3. After the roasted bell peppers have been roasting for 15 minutes, add the cauliflower to the oven. Roast the cauliflower for 15 minutes, then carefully flip, brush with any additional olive oil mixture and roast for another 15 minutes.
  4. On a plate, spread ¼ cup of the red bell pepper sauce, place a cauliflower steak on top, drizzle with pesto and top with chopped cashews.

Roasted Cauliflower “Steak”

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