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Cauliflower Steaks with Vegan Pesto

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings

Ingredients

  • 1 head cauliflower
Toppings:
  • parsley
  • sauerkraut
  • olives
  • pepitas
Vegan Pesto:
  • ½ cup pepitas (pumpkin seeds) (unsalted)
  • ½ cup pistachios (unsalted)
  • ¼ cup olive oil
  • 3 cloves fresh garlic
  • 1 lemon, juiced
  • 1 cup parsley + cilantro mix
  • 1 tbsp apple cider vinegar
  • ½ tsp sea salt

Instructions

  • Heat oven to 400.
  • Cut off stem of cauliflower (as much as possible) and slice into thick pieces. Heat a cast-iron pan (or another oven safe pan) to medium. Splash olive oil in the pan.
  • Sear the cauliflower steaks a few minutes on each side, adding salt + pepper, until golden and crispy. Throw into the oven for another 15 minutes or so, until done (can be pierced by a fork).
  • While cooking, make the pesto by blending all ingredients in a food processor. You could try a blender, but it’s a little trickier. Start with 1/4 cup of olive oil and add more if it needs to be thinner. You can also use water to thin it out as well. The consistency is your preference.
  • When done, assemble on plate with steaks first, pesto second, and then topped with chopped olives, pepitas, parsley, sauerkraut and drizzle of olive oil. The toppings are totally customizable!