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Cauliflower Steak with Green Peppercorn Sauce

If you cut cauliflower into thick slices, season them generously and roast them until tender inside but crispy on the other side, you will get delicious Cauliflower Steaks. They are perfect whole foods plant-based appetizer, quick lunch or even dinner paired with mashed potatoes and green peppercorn sauce.
Course Appetizer, Main Course, Sauce
Cuisine Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword cauliflower steak, green peppercorn sauce, roasted cauliflower, vegan cauliflower steak
Prep Time 10 minutes
Cook Time 4 minutes
Baking time 15 minutes
Total Time 29 minutes
Servings 2 steaks
Calories 305kcal


Cauliflower Steak

Green Peppercorn Sauce


Cut cauliflower

  • Peel of the leaves as much as you can. Cut off the stem at the bottom with the remaining leaves. Place it with the stem below and cut the cauliflower head in half. Cut a 1-inch slice from both halves. (If you have a large cauliflower head you may be able to cut TWO 1-inch thick slices from both halves.)

Make the marinade

  • In a small bowl mix olive oil, garlic powder, sweet paprika, powder, chili powder, ground oregano, ground basil, ground rosemary, salt, and pepper.

Pan-fry the cauliflower steaks

  • First, place the cauliflower slices on a plate or cutting board and brush them using half of the marinade.
  • Pre-heat a frying pan on medium heat. (No need to add olive oil, as you already have that in your marinade.)
  • Place the cauliflower steaks with the marinaded side below and fry them for 2 minutes.
  • While frying, brush the naked sides with the other half of the marinade. Turn the slices and fry them for another 2 minutes.

Roasting the cauliflower steaks

  • Pre-heat the oven for 390 Fahrenheit (200 degrees Celcius).
  • If you have an oven-safe frying pan, then after the 2 * 2 minutes frying on the stovetop, you can place the frying pan as it is in the oven. If you don’t have an oven-safe frying pan, then transfer the cauliflower steaks to an oven-safe dish or on a sheet pan with parchment paper.
  • Roast them for 15 minutes. Ready to serve!

Make green peppercorn sauce

  • Melt vegan butter on medium heat in a non-stick frying pan.
  • Add chopped onion and garlic and cook until tender for about 2-3 minutes.
  • Add green peppercorns and mix. Now, add Worcestershire sauce and mix again.
  • Next, add rice cream and veggie broth and stir until combined. Bring to boil.
  • Finally, add corn starch. Stir quickly and well. If the sauce thickens, it is ready.



Serving: 1steak with sauce | Calories: 305kcal | Carbohydrates: 29g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Sodium: 973mg | Potassium: 1014mg | Fiber: 7g | Sugar: 14g | Vitamin A: 493IU | Vitamin C: 141mg | Calcium: 89mg | Iron: 2mg