Cauliflower Steaks with Roasted Red Pepper Sauce & Chimichurri
2 servings
15 minutes
15 minutes
Continental
Main Course
Thick-cut cauliflower steaks roasted over a rich roasted red pepper and walnut sauce, finished with fresh chimichurri.
Ingredients
- For the Cauliflower Steaks: Cauliflower – 300–350 g (½ large head, cut into steaks)
- Olive oil – 20–35 ml
- Salt – 3–5 g, to taste
- Black pepper – 1–2 g, to taste
- Red chilli powder – 1 g (½ tsp)
- Ground cumin – 0.5 g (¼ tsp)
- Turmeric – 0.5 g (¼ tsp)
- For the Roasted Red Pepper Sauce: Red bell peppers – 225–250 g (1½ peppers)
- Walnuts – 30–35 g
- Lemon juice – 15 ml (juice of 1 lemon)
- Salt – 2–3 g, to taste
- Black pepper – 1 g, to taste
- Water – 15–30 ml, as needed for blending
- For the Chimichurri: Fresh parsley – 12.5 g
- Fresh oregano – 1 tbsp (2–3 g) or 1 tsp dried (1 g)
- Fresh chilli – 5 g (½ chilli)
- Red wine vinegar or lemon juice – 15–22 ml
- Olive oil – 60 mlSalt – 2–3 g
- Black pepper – 1 g
Directions
Cut the cauliflower into thick steaks. Brush with olive oil and season with salt, black pepper, red chilli powder, cumin and turmeric.
Place the red bell peppers, walnuts, lemon juice, salt and black pepper in the glass vessel of the Ninja CRISPi. Add 15–30 ml water only if needed later for blending.
Place the crisper plate over the sauce ingredients and arrange the seasoned cauliflower steaks on the crisper plate in a single layer.
Air Fry for 15 minutes, turning the cauliflower steaks halfway through cooking for even browning.
Step 5: Remove the cauliflower steaks and transfer the roasted red peppers and walnuts from the glass vessel to a blender. Add water as needed and blend into a smooth roasted red pepper sauce.
For the chimichurri, finely chop the parsley, oregano and fresh chilli. Mix with red wine vinegar or lemon juice, olive oil, salt and black pepper.
Serve the cauliflower steaks over the roasted red pepper sauce and top with the fresh chimichurri after cooking.