Roasted Cauliflower Steak
Ingredients
The cauliflower
-
2
large
cauliflowers
-
extra-virgin
olive oil
for drizzling
-
to taste
sea salt
-
to taste
freshly ground black pepper
The arugula pesto
-
¼
cup
pine nuts
-
¼
cup
hazelnuts, chopped
-
¼
cup
chopped fresh parsley
-
¼
cup
golden raisins
-
1
teaspoon
lemon zest
-
2
teaspoons
capers
-
1
small
fresno chili, chopped or ¼ teaspoon red pepper flakes
-
2
teaspoons
extra-virgin olive oil
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Remove the coarse outer leaves from each cauliflower and slice 2 (1½ -inch-thick) steaks from the center of each cauliflower.
- Heat a skillet over medium heat and brush with oil, then sear each cauliflower steak for 2 to 3 minutes per side until golden brown.
- Transfer the seared steaks to the baking sheet, season with salt, pepper, and drizzle with olive oil, then roast for 22 to 28 minutes until fork-tender.
- Prepare the topping by mixing together the pine nuts, hazelnuts, parsley, raisins, lemon zest, capers, chili, and olive oil.
- Assemble plates with a layer of pesto, a cauliflower steak, topping, and an optional drizzle of olive oil before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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