Roasted Cauliflower Steaks with Chili, Garlic & Crunchy Peanuts
- Eliane Muskus
- Apr 24
- 2 min read
A vibrant, vegetarian summer dish that's bursting with bold flavors and effortless to prepare.
This is an ideal vegetarian dish for summer. Another popular vegetarian option that was a hit in my restaurant during the summer months. Easy to make and packed with flavor—it's not difficult to make, but it delivers a beautifully satisfying dish that works as a main or a side.
Roasted Cauliflower Steaks with Chili, Garlic & Peanuts
Serves: 2-3
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Ingredients:
1 large head of cauliflower
4 tablespoons olive oil
2 garlic cloves, finely minced
1 small red chili (or ½ tsp chili flakes), finely chopped
2 tablespoons fresh parsley, finely chopped
3 tablespoons roasted peanuts, roughly chopped
Juice of ½ lemon
Salt and freshly ground black pepper, to taste
Preparation:
1. Prep the cauliflower:
Remove the leaves from the cauliflower and slice it into 2–3 thick “steaks” through the center. Don’t worry if a few florets fall off—you can roast those too.
2. Roast:
Heat 2 tablespoons of olive oil in a cast iron skillet or oven-safe pan over medium-high heat. Sear the cauliflower steaks on each side for about 3–4 minutes until golden. Season with salt and pepper. Transfer to a 200°C (390°F) oven and roast for 15–20 minutes, or until fork-tender and caramelized.
3. Make the topping:
In a small bowl, combine the remaining 1 tablespoon of olive oil with garlic, chili, parsley, and lemon juice. Stir in the chopped peanuts.
4. Serve:
Plate the warm cauliflower steaks and generously spoon the topping over. Serve immediately as a vegetarian main or side dish.
