Pour this red pepper sauce all over a cauliflower steak for a saucy tasty meatless dish! Served on a bed of lentils with capers and mint, you won’t believe it’s vegan and gluten free.
1 head of cauliflower, stem intact
2 tbsp extra virgin olive oil
1/2 tsp smoked paprika
1 tsp garlic powder
1/2 tsp black pepper
1/4 tsp salt
1/2 lb of lentils (black or brown)
1/2 cup fresh mint, chopped
Garnish with capers
Red Pepper Sauce:
1, 16 oz jar of roasted red peppers (in water)
1/2 cup almonds
2 tbsp extra virgin olive oil to drizzle on top
- Preheat oven to 425F. Remove any greenery from cauliflower and keep stem intact. Cut cauliflower into 1/2 inch pieces lengthwise. See picture above.
- Carefully place cauliflower steaks on a sheet pan. Drizzle each side with olive oil and spices. Bake for 15 minutes, flip and cook for another 5 minutes.
- While the cauliflower is cooking, boil the lentils (according to package instructions) and blend the roasted red peppers and almonds in a blender until smooth.
- Serve with 1/2 cup of lentils, 1 cauliflower steak and all the sauce you want! Don’t forget to garnish with the capers!
You might have some lentils left over, throw it on top of some salads or use it in a stir fry or grain bowl.
Fried capers: Option to fry the capers here, it’s a little extra work but worth it! Regular capers are also tasty.
- Category: Dinner, lunch
- Method: Bake
- Cuisine: American
Keywords: cauliflower steak, red pepper sauce