Roasted Cauliflower Steak with Red Pepper Sauce
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This roasted cauliflower steak with sauce made from red peppers and garlic, served with roast potatoes and ricotta, is straight up the best cauliflower steak recipe on the market.
Cauliflower, potatoes and a whole block of ricotta are brushed with paprika and garlic powder, then roasted to perfection.
Steak care of yourself, with this healthy roasted cauliflower steak!
Ok, so we know they’re called ‘steaks’ but of course these aren’t going to taste anything like beef steaks…but nor will they contain any of the fat and bad cholesterol of beef!
Instead, what we are offering you is a juicy, flavoursome roasted cauliflower steak, which is light and healthy, served with roast potatoes, ricotta and a sweet red pepper sauce. The perfect weight loss dinner.
One serving has 398 kcal, 10g fibre and 19g protein. All that protein and fibre makes this a super filling and fuelling dish, at a relatively low calorie count.
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What to serve with cauliflower steaks?
Aside from potatoes and ricotta, this roasted cauliflower steak recipe includes a simple sauce for cauliflower steak, made of roasted red peppers and garlic.
Don’t worry, you don’t have to roast the peppers yourself, it is easy to buy them in jars – just as healthy and much quicker. That said, if you do want to do it yourself, you should check out this marinated roasted red pepper recipe.
The sweet, garlicky, vinegary cauliflower steak sauce really brings the smoky flavour of the cauliflower, potatoes and creamy ricotta to life!
Swaps you can make with this cauliflower steak
This recipe is already naturally gluten-free, as the carbs are just cauliflowers and potatoes.
If you want it to be vegan, you just need to switch out the ricotta for something plant based – tofu is great with crispy cauliflower steaks. Either regular brushed with your favourite herbs, smoked tofu, or even silken tofu.
And that’s that! Enjoy!
- 1 cauliflower (15-16 oz = approx. 400g)
- 9 oz potatoes (9 oz = 250g)
- 9 oz skim or low fat ricotta (1 block = 9 oz = 250g) (can be replaced for firm tofu or silken tofu)
- 1 ¼ tsp salt
- 1 tsp onion powder
- ½ tsp paprika powder
- 1 tsp garlic powder
- 1 ½ tbsp olive oil
- Black pepper to taste
- 1 cup roasted bell peppers (200g)
- 1 clove garlic
- 1 ½ tsp sugar
- 1 tbsp parsley, fresh (chopped)
- Preheat the oven to 180 C.
- Cut potatoes (with skin on) into wedges and cauliflower into steaks 1 inch thick.9 oz potatoes, 1 cauliflower
- Place cauliflower, potatoes and ricotta block in a baking sheet. Mix onion powder, garlic powder, paprika and olive oil; evenly coat cauliflower, ricotta and potatoes with the help of a brush.9 oz skim or low fat ricotta, 1 ¼ tsp salt, 1 tsp onion powder, ½ tsp paprika powder, 1 tsp garlic powder, 1 ½ tbsp olive oil
- Bake for 30-35 minutes, or until cauliflower and potatoes are fork tender and ricotta is slightly golden. Halfway through (about 15 min. in) turn cauli steaks over.
- Meanwhile blend roasted bell peppers, garlic clove, sugar and ¼ tsp salt. Reserve until needed.1 cup roasted bell peppers, 1 clove garlic, 1 ½ tsp sugar, 1 ¼ tsp salt
- Serve cauliflower steaks and potatoes with roasted bell pepper sauce and baked ricotta. Finish with a dash of salt, black pepper and parsley.1 tbsp parsley, fresh, Black pepper to taste
Excellent recipe! My wife and I have made it three times at this point, each time with a different cheese.
The first time we made this, we used regular Ricotta we get at the grocery store which is soft and comes in a tub. We shaped the Ricotta into a square like in the picture. The dish turned out well, except the Ricotta did not hold shape and melted all over the tray.
The second time, we used a sheep Feta cheese, which held its shape but it was a bit overwhelmingly salty.
Third time is the charm! Seeking a Ricotta that looked like the picture, we went to a specialty cheese store and bough Ricotta Salata, an aged hard Ricotta that looks exactly like the picture here. This turned out the best so far! The cheese baked nicely and developed a tasty crust.
One thing we noticed is that the type of roasted red pepper greatly influences the flavour of the sauce. The first 2 times we used a jar of Hungarian roasted red peppers, then for the 3rd time we used a jar from Macedonia. We found the flavour of the Macedonian peppers was a better match for the recipe.
This has definitely become a staple recipe in our house. So easy to make and very satisfying.
Wow, awesome feedback! Thanks a lot, I’m sure that will be very useful for other readers. I’ve never tried a ricotta salata, but I will keep my eyes peeled. And yes, definitely, the type of pepper makes a big difference. I’ve settled on a favourite here, too. Greek I think 🙂