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Roasted Cauliflower Steaks with Toasted Walnut Parsley Pesto

Print Recipe
Cauliflower "steaks" seared, roasted and smothered in fresh, parsley and toasted walnut pesto.
Course condiments
Keyword cauliflower, crushed red pepper flakes, garlic, green onions, meatless, meatless monday, olive oil, parmesan, parsley, pesto, walnuts
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 296
Author Laurie McNamara

Equipment

Ingredients

FOR THE CAULIFLOWER STEAKS:

  • 1 large head of cauliflower sliced into four 1-inch "steaks"
  • olive oil
  • kosher salt
  • freshly ground black pepper

FOR THE PESTO:

  • 1 cup walnuts toasted
  • 4 cloves garlic peeled and roughly chopped
  • 1 bunch parsley roughly chopped
  • 5 green onions light green and dark green parts only, roughly chopped
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • freshly ground black pepper

Instructions

  • Preheat your oven to 450°.
  • In a dry skillet, add the walnuts and toast until fragrant over medium heat. About 8 minutes or so. Remove the toasted walnuts to a small bowl and set off to the side.
  • Increase the heat to medium-high and in the same skillet at a tablespoon of olive oil and sear the cauliflower in batches of two until golden on both sides. About 4 to 5 minutes a side. Season with salt and pepper.
  • Place the seared cauliflower onto a rimmed sheet pan. Drizzle with a little more olive oil and roast It iin a preheated oven for 15-20 minutes.
  • Meanwhile, roughly chop up the four cloves of peeled garlic and add them to a food processor. Throw in the toasted walnuts, parsley, green onions, grated Parmesan, crushed red pepper flakes and black pepper. Secure the lid and turn on the food processor.
  • Slowly pour in the olive oil, stopping and scraping down the sides and repeating until smooth.
  • Taste and season with salt.
  • Remove the roasted cauliflower steaks form the oven and serve with spoonfuls of the parsley pesto, any tiny remaining roasted cauliflower bits and a light drizzle of olive oil.

Nutrition

Serving: 1g | Calories: 296kcal | Carbohydrates: 15g | Protein: 13g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 538mg | Potassium: 709mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1501IU | Vitamin C: 92mg | Calcium: 235mg | Iron: 3mg