Cauliflower Steaks with Red Pesto

These whole30 cauliflower steaks are roasted to perfection and topped with a chunky vegan sundried tomato pesto! So delicious and full of flavor!

Since we are all eating a lot more vegetarian and vegan dishes with two of our boys being vegetarian since a year ago, I constanly want to come up with new delicious (and preferably healthy) dishes. I do, however, still sometimes like the more traditional protein and one or two sides approach. So by making a cauliflower “steak”, it’s like eating something hearty next to some sides! Obviously, it’s not meat nor does it taste like meat but it works for me.

Plus it means more vegetables on my plate! Sometimes I eat this cauliflower steak (or prepared in a different way) with more vegetables on the side. Add more colour of the rainbow to your diet if you’re not doing that already. It’s seriously so good for the body, especially in colder weather!

I have made cauliflower steaks before and somehow developed almost an antipathy for roasted cauliflower. Then I read somewhere that you should use quite a bit of oil when roasting cauliflower in the oven. It somehow changes the texture of the cauliflower and makes it softer. I realized that before I had often roasted it almost without any added oil. That resulted in a more dried out and slightly bitter result which of course doesn’t taste great. So I hope you learn from my experience and use more oil!

The pesto is more chunky than saucy. I like a bit of texture in a pesto and also didn’t want to add extra oil to make it saucier. Plus that way it sticks to the cauliflower steaks nicely! The pesto contains sundried tomatoes, black olives, fresh coriander, olive oil, some fresh chili, nutritional yeast, white vinegar and salt. The chili just gives it the tiniest kick without making it really spicy!

I also topped everything with more chopped fresh coriander because I’m a coriander girl! Love love love coriander in and on anything! Do you also love coriander?

Will you make these cauliflower steaks soon? Or how about my Whole30 Cauli Steaks with Tahini Sauce?

Difficulty: Intermediate Prep Time 15 mins Cook Time 45 mins Total Time 1 hr
Servings: 3


These whole30 cauliflower steaks are roasted to perfection and topped with a chunky vegan sundried tomato pesto! So delicious and full of flavor!


Cauliflower Steaks

Red Pesto Sauce


  1. Pre-heat oven to 230°C (446°F). Line baking tray with parchment paper.

  2. Cut the cauliflower into slices. The middle will be the best part for slicing because of the core while the sides will probably break into smaller pieces. This is fine, they will taste just as good!

  3. In a small bowl, combine garlic granules, white pepper and salt.
    Brush all the sides of the cauliflower (slices and smaller parts) generously with olive oil.

    Sprinkle with the spice mixture.

    Roast at 230°C (446°F) for 25 minutes, then flip over and roast for another 20 minutes.

  4. To a blender, add sundried tomatoes, pipless black olives, red chili, salt, nutritional yeast, white vinegar, olive oil and fresh coriander. Blend until chunky, not all the way smooth. 

  5. Take the cauliflower out of the oven and place on a big platter. Top with the pesto sauce and fresh coriander. Enjoy!

Keywords: vegan, vegetarian, vegan dinner, baked cauliflower, cauliflower, cauliflower steaks, roasted cauliflower, vegan cauliflower dish, red pesto, vegan pesto, sundried tomato pesto, cauliflower with pesto,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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