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.
Check out our vegetarian weekly weight loss meal plans for more recipes like this one!
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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!
Ingredients
- 18 oz cauliflower (1 medium cauliflower)
- 9 oz potatoes
- 9 oz ricotta (can be replaced for firm tofu or silken tofu)
- Salt and pepper to taste
- 1 tsp onion powder
- ½ tsp paprika powder
- 1 tsp garlic powder
- 1 tbsp olive oil
For the sauce
- 1 cup roasted bell peppers (200g)
- 1 clove garlic
- 1 ½ tsp sugar
Topping
- 1 tbsp parsley, fresh (chopped)
Instructions
- Preheat the oven to 200C/400F.
- Cut potatoes (with skin on) into wedges and cauliflower into steaks 1 inch thick.9 oz potatoes, 18 oz 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 ricotta, Salt and pepper to taste, 1 tsp onion powder, ½ tsp paprika powder, 1 tsp garlic powder, 1 tbsp olive oil
- Bake for 35-40 minutes, or until cauliflower and potatoes are fork tender and ricotta is slightly golden. Halfway through (about 15 min. in) turn cauli steaks over.
For the sauce
- Meanwhile blend roasted bell peppers, garlic clove, sugar and salt. Reserve until needed.1 cup roasted bell peppers, 1 clove garlic, 1 ½ tsp sugar, Salt and pepper to taste
- 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
NOTES
Nutrition
Dave Bell
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me. Lots of veggie protein is my way forward.
Abril Macías
Creator of this wonderful recipe!
I am a culinary creator and food photographer from Quito, Ecuador. I have a Master’s degree in New Food Thinking and a Bachelor’s degree in Gastronomy, my expertise lies in crafting and capturing creative dishes. Collaborating with websites and blogs worldwide, I develop recipes and bring them to life through captivating photographs.
I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.
This article has been medically reviewed by James LeBaigue MSc Learn More
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
Comments
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2 comments
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 🙂