Easy keto vegan grilled cauliflower steaks with red pepper sauce - delicious hearty grilled cauliflower steaks with a fresh and crave-worthy red pepper sauce!
If you're looking for a light, low carb, vegan dinner that has tons of flavor - you might feel like you don't have a ton of choices, but this dish will blow your mind with tons of flavor.
Often times, vegan dishes can have tons of carbs - and not a ton of flavor - but this dish works for those looking for a low carb but filling meat-free, dairy-free dinner.
This recipe is a great light meal that is filling, but not stuffing - you'll feel great after eating it, and not weighed down.
There is so much rich, delicious flavor in these cauliflower steaks - if you've never had grilled or roasted cauliflower steaks, you'll be blown naway by the falvor.
This recipe is naturally gluten free and can be easily adjusted to fit into keto and low carb diets.
I hope you love this delicious low carb vegan dinner as much as we do!
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What is Red Pepper Sauce
Roasted red pepper sauce combines tomatoes, roasted or grilled red peppers, oil, walnuts, vinegar, and herbs.
This simple, delicious, and flavorful sauce is similar to Romanesco sauce - and tastes great on tons of dishes.
It is also a great way to add a ton more flavor to dishes without adding tons of calories, fat, or carbs!
How To Make Roasted Red Pepper Sauce
This delicious roasted red pepper sauce is a snap to make at home - and tastes great on tons of pasta, vegetable, meat, and fish dishes!
For this recipe we will be roasting our own red peppers - but you can use jarred roasted red peppers, too.
Place the peppers, tomatoes, walnuts and garlic in a food processor and pulse until chunky.
Add the red wine vinegar, parsley, salt, pepper and paprika and pulse while drizzling in the olive oil.
Continue pulsing until the sauce reaches the consistency of your liking - some like it a bit chunky, some smooth.
How to Cut Cauliflower Steaks
Cauliflower "steaks" are a simple and easy way to prepare cauliflower - and they are fun to eat!
Rinse the cauliflower and cut off the hard stem at the bottom of the heat, making sure to leave the core intact.
Remove any leftover leaves from the stem.
Place the cauliflower on your cutting board, cut side down, and make vertical slices into the cauliflower to make “steaks.”
You’ll get 3-4 intact steaks from the cauliflower that have the center core and the rest will most likely come apart into large florets.
All of these pieces can be grilled, so save anything you think will be large enough to grill.
Reserve any remaining small pieces of cauliflower for roasting, crudite, cauliflower rice, etc.
How to Cook Cauliflower Steaks
To make cauliflower steaks, it's easy to infuse a ton of flavor through marinating and grilling or roasting your vegetable "steaks".
I'll be sharing how to cook "steaks" on a grill, or in an oven, below.
Marinate
No matter how to prepare these cauliflower steaks, you'll want to marinate them first to pull out the most flavor.
- In a bowl, combine the olive oil, lemon juice, garlic, salt and pepper.
- Gently toss the cauliflower steaks/florets in the lemon oil mixture and allow it to marinate in the fridge for at least 30 minutes.
Grill
- Preheat your grill to medium high heat. Place your cauliflower steaks/florets onto the grill.
- Toss the red pepper and tomatoes in any residual marinade and place them on the grill as well.
- Grill the cauliflower for a minute and flip them over.
- Repeat this until they begin to soften and are nicely grilled on the outside.
Oven
- Preheat your oven - with heavy cast iron pan or griddle pan inside oven - to 400 degrees.
- Once oven and pan are scorching hot, place your cauliflower steaks/florets onto a heavy cast iron pan or griddle pan.
- Toss the red pepper and tomatoes in any residual marinade and place them in the skillet as well.
- Roast the cauliflower for 5 minutes, and flip them over to roast for another 5.
- Repeat this until they begin to soften and are nicely charred on the outside.
Other Meat Free Recipes Youll Love
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Delicious paleo vegan bbq meatballs are an easy comfort food that is perfect as an appetizer or a main dish! No tofu, soy, or grains- just lots of veggies and whole foods!
Vegan Hoisin Meatballs
Delicious meat-free vegetable balls are given a delicious asian twist with these Vegan Hoisin Meatballs - great as a main dish or as an appetizer! 200 calories per serving and under 17 grams of fat make these a deliciously healthy choice.
Paleo Vegan "Meaty" Taco Skillet
Rich, meaty, taco skillet flavor and tons of protein make this Vegan Taco Skillet a crowd pleasing winner! Soy, dairy, gluten free - whole 30 and paleo diet friendly.
Spicy Vegan Portobello Mexican Burgers
Banish weird fake patties for good with this delicious spicy vegan portobello mexican burger - full of rich, meaty flavor, tons of fiber, and just real, fresh foods.
Meaty Vegan Quesadillas
This creamy, meaty quesadilla has a rich flavor with no soy, dairy, meat - or processed junk! Filling and full of vegetables and protein!
Recipe FAQ's
Marinating keeps your cauliflower from drying out, and infuses flavor - don't skip marinating!
Roasted red pepper sauce will last in the refrigerator for 4 days in an airtight container. You can freeze for up to four months.
This sauce gets a lovely flavor - and added protein - from the addition of walnuts, but they can be swapped for pine nuts, cashews, or even peanuts - and you can also just omit them.
Absolutely you can use roasted red peppers from a can or jar if you'd prefer to not roast them fresh to save time.
Easy Cauliflower Steaks With Red Pepper Sauce
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Easy Cauliflower Steaks with Red Pepper Sauce
Easy roasted red pepper sauce over delicious smoky charred cauliflower steaks for a hearty and delicious low carb vegan meal everyone loves.
Ingredients
- Cauliflower Steaks:
- 2 heads Cauliflower
- ¼ cup Olive Oil
- Juice from 1 Lemon
- 4 minced cloves Garlic
- ½ tsp. Salt
- ½ tsp. Black Pepper
- Red Pepper Sauce:
- 2 Red Bell Peppers
- 2 Roma Tomatoes
- ½ cup Walnuts
- ⅓ cup Parsley
- ¼ cup Olive Oil
- 1-1.5 Tbsp. Red Wine Vinegar, depending on your taste
- 2 cloves chopped Garlic
- ½ tsp. Salt
- ½ tsp. Black Pepper
- ½ tsp. Paprika (preferably Smoked)
- Optional: Red Pepper Flakes
Instructions
Rinse the cauliflower and cut off the hard stem at the bottom of the heat, making sure to leave the core intact.
Remove any leftover leaves from the stem.
Place the cauliflower on your cutting board, cut side down, and make vertical slices into the cauliflower to make “steaks.”
You’ll get 3-4 intact steaks from the cauliflower that have the center core and the rest will most likely come apart into large florets.
All of these pieces can be grilled, so save anything you think will be large enough to grill.
Reserve any remaining small pieces of cauliflower for roasting, crudite, cauliflower rice, etc.
In a bowl, combine the olive oil, lemon juice, garlic, salt and pepper.
Gently toss the cauliflower steaks/florets in the lemon oil mixture and allow it to marinate in the fridge for at least 30 minutes.
Preheat your grill to medium high heat.
Place your cauliflower steaks/florets onto the grill.
Toss the red pepper and tomatoes in any residual marinade and place them on the grill as well.
Grill the cauliflower for a minute and flip them over.
Repeat this until they begin to soften and are nicely grilled on the outside.
Flip the bell peppers every 1-2 minutes and let them grill on every side.
Continue doing this until they begin to char, then remove them from the grill.
The roma tomatoes can be grilled for a few minutes on each side and can be taken off once their skin splits.
Allow the peppers to cool and then place them into a bowl of cold water. Remove the seeds from the inside and the charred skin from the outside. Remove the skin and seeds from the tomatoes as well.
Place the peppers, tomatoes, walnuts and garlic in a food processor and pulse until chunky.
Add the red wine vinegar, parsley, salt, pepper and paprika and pulse while drizzling in the olive oil.
Continue pulsing until the sauce reaches the consistency of your liking.
Serve your cauliflower with the red pepper sauce and garnish with chopped parsley.
Nutrition Information
Yield
4Serving Size
1 cauliflower steak + ¼ cup sauceAmount Per Serving Calories 505Total Fat 12gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 693mgCarbohydrates 9gFiber 6gSugar 2gProtein 4g
Nutrition is automatically calculated by software - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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