Steaks: Roasted Cauliflower

So this was lunch yesterday.

Thick slices of cauliflower are seared and then roasted and smothered in a kitchen-made parsley pesto. Yes, please. It’s low carb, healthy and so garlicky you’ll taste it for days. Only kidding… one to two days tops. But needless to say, I was the only one eating this because a regular at dinner and girls left as quickly as possible once the smell of a healthy, roasted vegetable was in the air. I kid. Sort of.

This weekend we did a lot of much needed spring cleaning. I cleaned my office, hung new curtains and organized my gazillon props and dishes. Then Pat and I cleaned out our garage, emptied the last few boxes from when we moved *ahem* two years ago. I finally did something with the two wooden cilantro crates I’ve been storing. With someone at the table’s help and his sawzall… we cut, constructed and glued what seems to be a pretty cool photography back drop. I simply need to figure out… to stain or not to stain?

Back in early January the good people at California Walnuts sent me a big bag of walnuts. I’ve kept them tucked in my fridge until the thought of this dish came to mind. So I actually didn’t have to go to the store for any of this, well I mean I bought this at the store, but not for any particular reason. I only had it on hand and wanted to empty my fridge before my early week grocery store trip.

Annnd it only happens to be #meatless Monday. Soo two birds one stone. Winning.

You’ll need a cup of shelled walnuts.

In a dry skillet add the nuts…

Toast over medium heat, stirring occasionally until slightly browned and nutty smelling.

Scoop the nuts into a bowl and set off to the side.

Slice the head of cauliflower into 1 inch or so “steaks”.

To the same skillet, add olive oil and sear each side for 3-4 minutes until golden.

Once the cauliflower steaks are seared, transfer them to a rimmed sheet pan and roast in a 450 degree oven for 15-20 minutes.

Meanwhile add the chopped garlic, green onions, parsley and grated Parmesan cheese to a food processor.

I almost forgot to add the toasted walnuts! Add those in after the garlic… they’ll need some time by the blades. Also add a couple pinches of red pepper flakes and a few grinds of fresh black pepper.

Blend until smooth while pouring in a steady stream of olive oil.

Scrape down the sides, season with kosher salt to taste and blend until smooth or preferred consistency.

This pesto is pretty versatile. Smother it on toasty warm bread, over pasta or my go-to food-to-mouth vehicle… a spoon.

Remove the roasted cauliflower steaks to a plate, spoon on the pesto and drizzle with a smidgen of olive oil.

These roasted cauliflower steaks can be a speedy, light main dish or a great side to fish or chicken. It’s light and savory and those crispy cauli-bits that strayed away and turned all crispy and caramelized, work well as a little garnish on top.

Roasted cauliflower steaks and pesto for life.

Enjoy! And if you give this Roasted Cauliflower Steaks recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook: 120 Wholesome From-scratch Recipes Made Unfussy is now available! CLICK HERE for details and THANK YOU in advance!

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