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Piri Piri Cauliflower

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This vegan dinner option is anything but ordinary. Our new Piri Piri blend is loaded with smokey, spicy, tangy, fruity and slightly sweet flavor. We sprinkled it on seared and roasted cauliflower steaks then blended it into a delicious red pepper and herb sauce. That's right, this blend is so good we had to use it twice!  

Piri Piri Cauliflower

Cooking time: 20 minutes
Yield: 2-3 servings


for the cauliflower:
1 large head of cauliflower
3 Tbs extra virgin olive oil, divided
1 Tbs Spicewalla Piri Piri

for the sauce:
1/2 cup roasted red peppers
1/2 cup extra virgin olive oil
1 cup fresh cilantro, stems and all!
3 leaves of fresh basil
Juice of 1 lime
1 Tbs Spicewalla Piri Piri

Roasted peanuts, for garnish
Fresh cilantro, for garnish


  1. Preheat oven to 400*F.
  2. Trim the leaves from the bottom of the cauliflower, leave the stem intact. Cut straight through the stem vertically to cut the cauliflower in half then slice into 1 inch slices to create cauliflower steaks. Save the rest of the cauliflower for another recipe. 
  3. Heat a cast iron skillet over medium-high heat and add 1 Tbs olive oil
  4. Drizzle remaining 2 Tbs olive oil onto the cauliflower steaks and sprinkle with Piri Piri Seasoning.
  5. Sear each side of the cauliflower steak for about 2 minutes then transfer to the oven and roast for 5-10 minutes until golden brown. 
  6. While the cauliflower is roasting, make the sauce: Combine red peppers, olive oil, cilantro, basil, lime juice and Piri Piri seasoning in a blender or food processor. Blend until smooth. Set aside.
  7. Remove the cauliflower from the oven and serve immediately with the Piri Piri sauce, roasted peanuts and fresh cilantro. Enjoy!
dinner summer vegan vegetarian

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