Peri Peri Cauliflower Steaks

Chris Jay
Chris Jay
October 31, 2022
This spicy, smoky cauliflower dish makes the perfect vegetarian main. It’s got just enough pizazz to make it fit right in on a holiday table, but is easy enough to pull off on a weeknight. Note: If all you can find are small- to medium-cauliflower, you’ll need to use two in order to get four sizeable steaks out of the center.
Prep Time
Cook Time
3.85 (7)
2 medium
red bell peppers, cut into medium dice
1 medium
red onion, cut into medium dice
3 cloves
garlic, peeled
stemmed serrano pepper (seeds discarded if desired), cut into medium dice
¾ cup
extra-virgin olive oil, divided
1 Tbsp plus 1 tsp
kosher salt, divided
1 tsp
freshly ground black pepper
1 (2-lb) head or 2 smaller heads
cauliflower (see note)
½ tsp
ground coriander
2 Tbsp plus 2 tsp
red wine vinegar
Zest and juice of 1 lemon
Zest and juice of 1 lime
1 Tbsp
smoked paprika
1 Tbsp
dried oregano
bay leaves
Fresh cilantro leaves, for garnish

1. Preheat the Oven

Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear, Top

2. Prepare the Vegetables

On a baking sheet lined with foil, combine bell peppers, onion, garlic, serrano pepper, 1 tablespoon of the oil, 1 tablespoon of the salt, and the pepper. Spread in an even layer.
Prepare the Vegetables

3. Roast the Vegetables

Transfer to the oven and roast until the vegetables are slightly charred, about 20 minutes. Remove from the oven.
Roast the Vegetables
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear, Top
00:20 Timer

4. Adjust the Oven for the Cauliflower

Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Rear, Top

5. Prepare the Cauliflower

Slice the cauliflower into 1½-inch-thick steaks and transfer to a baking sheet lined with clean foil. (Add any florets that may have broken off onto the baking sheet.) In a small bowl, combine 3 tablespoons more oil, the coriander, and remaining teaspoon salt. Brush both sides (and any florets) of the cauliflower with the oil mixture.
Prepare the Cauliflower

6. Roast the Cauliflower

Transfer to the oven and cook until tender and beginning to char, 25 minutes, flipping the cauliflower halfway through.
Roast the Cauliflower
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Rear, Top
00:25 Timer

7. Blend the Sauce

While the cauliflower is roasting, transfer the roasted vegetables into a blender with the red wine vinegar, lemon juice, lime juice, smoked paprika, and oregano. Blend until smooth, 10 to 15 seconds. You should have about 2 cups of sauce.
Blend the Sauce

8. Reduce the Sauce

Transfer the sauce to a small pot, along with the bay leaves. Bring to a simmer, then reduce the heat to low and cook, stirring constantly with a wooden spoon or spatula, until the sauce has reduced to 1 cup, about 15 minutes. Remove from the heat and discard the bay leaves. Whisk in the remaining ½ cup oil, along with the lemon zest and lime zest, until completely emulsified.
Reduce the Sauce

9. Add the Sauce to the Cauliflower

Remove the cauliflower from the oven and brush the top side with the peri peri sauce, using about 1 tablespoon sauce per steak. Return to the oven and continue to roast until charred, about 5 minutes.
Add the Sauce to the Cauliflower
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Rear, Top
00:05 Timer

10. Serve

Spoon some of the remaining peri peri sauce on the base of your serving plates, place the cauliflower steaks on top, and garnish with fresh cilantro leaves. Serve.
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