Cauliflower Steaks with Red Pepper Sauce

One is able to cut 2 steaks from the centre portion of a cauliflower. Process the rest to crumb texture to make cauli mash or cauli rice.

Serves 4
Recipe Category

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2 medium cauliflower
Ina Paarman’s Vegetable Spice
olive oil

400 ml Ina Paarman’s Roasted Pepper Pasta Sauce
250 g portobellini or button mushrooms, halved through stem
2 t (10 ml) Ina Paarman’s Beef Flavour Stock Powder
chopped parsley

Slice the cauliflower from top to stem end into two 2 cm thick slices.

Season with Vegetable Spice. Drizzle with olive oil. Heat a griddle pan until smokey hot. Add cauliflower steaks and press down to burn in griddle marks. Once nicely browned on one side, turn over with a lifter and grill more slowly on the other side to cook the cauliflower through. While grilling, prepare the mushrooms.

Add 1 T (15 ml) of butter to a medium frying pan and stir-fry the mushrooms. Add the Beef Stock Powder. Cook for 1 minute then spoon out of the pan and cover.

Add the Roasted Pepper Pasta Sauce to the unwashed mushroom pan and heat through.

Divide the Sauce between 4 warmed plates. Add cauliflower steaks and mushrooms. Sprinkle lightly with chopped parsley.

Ina's Tip

To make cauli mash with leftover cauliflower
Sauté 2 sliced leeks in an oil/butter mixture. Pre-season the leeks with our Vegetable Spice or Green Onion Seasoning. Add finely chopped cauliflower together with 3 T (45 ml) of water. Steam cook for 3 – 5 minutes. Taste for seasoning, mash with butter and serve. Cauli rice can be cooked in the same way, but do not mash it after cooking.