Easy Roasted Cauliflower Steaks with Puttanesca Sauce (Vegan & Gluten-Free)
Looking for a flavorful, healthy dinner that’s both plant-based and gluten-free? These roasted cauliflower steaks with classic Italian puttanesca sauce are an easy, satisfying, and surprisingly yummy meal—even meat lovers will be impressed! Cauliflower is oven-roasted until golden and tender, then smothered in a quick tomato sauce made with capers, olives, garlic, basil, and chili flakes. This recipe is perfect for busy weeknights, meal prep, or an elegant veggie-forward dinner. Plus, it’s naturally vegan, low-carb, and loaded with Mediterranean flavor. After all, who needs “steak” when you can feast on a steak of savory, golden roasted cauliflower? Cauliflower is all the rage, and I just love this preparation style. Simply slice a large head of cauliflower into vertical slabs or “steaks,” drizzle with olive oil and vinegar, sprinkle with seasoning salt, roast in the oven, and top with a simple, rich puttanesca sauce. These cauliflower steaks with puttanesca sauce are beautiful, delicious, and based on just a few easy ingredients.
What is Puttanesca Sauce?
Puttanesca sauce is a robust Italian tomato-based sauce traditionally made with garlic, olives, capers, and chili flakes, known for its bold and salty flavor. Originating in Naples in the mid-20th century, the name “puttanesca” has colorful roots, with legends suggesting it was a quick, flavorful dish made by women who needed a fast meal between customers.
Step-By-Step Guide:
Description
Oven-roasted cauliflower steaks topped with bold, zesty puttanesca sauce—an easy, healthy vegan & gluten-free recipe perfect for weeknight dinners!
Cauliflower Steaks:
Puttanesca Sauce:
- 1 cup marinara sauce
- 1 teaspoon extra virgin olive oil
- 1 tablespoon capers, rinsed, drained
- 1 tablespoon chopped olives
- Pinch garlic powder
- Pinch red chili flakes
- ½ teaspoon dried basil (or 1 teaspoon chopped fresh basil)
- Preheat oven to 400 F.
- To make cauliflower steaks: Trim cauliflower leaves and stem and place the whole head on a cutting board. With a sharp knife, slice vertically into the cauliflower to create thin (about ¼-inch thick) “steaks.” Some crumbling of cauliflower will occur, so reserve the crumbled cauliflower (don’t toss it, it’s good roasted too!). Place cauliflower steaks and crumbled cauliflower onto a baking sheet and drizzle with 1 ½ tablespoons olive oil and vinegar. Sprinkle with seasoning salt. Place in oven on top rack and roast until golden brown (about 15-20 minutes).
- Meanwhile, make puttanesca sauce by mixing marinara, 1 teaspoon olive oil, capers, olives, garlic powder, red chili flakes, and basil in a small pot over medium heat, until bubbling and warm (about 4 minutes).
- Serve each cauliflower steak with puttanesca sauce. Makes 6 servings (1 cauliflower steak or ½ cup crumbled cauliflower with about 3 tablespoons sauce).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 108
- Sugar: 7 g
- Sodium: 485 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 4 g
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