Prepare to revolutionize your dinner plate with a jaw-dropping vegetarian dish that transforms the humble cauliflower into a restaurant-worthy sensation! This Cauliflower Steak with Walnut Kale Pesto isn't just a recipe—it's a culinary adventure that proves vegetables can be the star of any meal. Whether you're a committed vegetarian, a curious foodie, or someone looking to add more exciting plant-based options to your cooking repertoire, this recipe will completely change how you think about vegetables forever.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 head of cauliflower
- 1/4 cup walnuts
- 2 cups kale
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 425°F (220°C). This high temperature will help to achieve a nice caramelization on the cauliflower steaks.
- While the oven is heating, prepare the cauliflower. Remove the leaves and the stem from the cauliflower head. Place the cauliflower head upright on a cutting board and slice it into 1-inch thick steaks. You should be able to get about 2-3 good steaks from the center of the cauliflower. Reserve any florets that may break off for another use.
- Once the steaks are cut, drizzle them with olive oil and season both sides generously with salt and pepper. Place the cauliflower steaks on a baking sheet lined with parchment paper.
- Roast the cauliflower steaks in the preheated oven for about 20 minutes, flipping them halfway through to ensure even cooking. They should be golden brown and tender when done.
- While the cauliflower is roasting, prepare the walnut kale pesto. In a food processor, combine the kale, walnuts, garlic, and a pinch of salt. Pulse until the ingredients are finely chopped.
- With the food processor running, slowly drizzle in the remaining 1/2 cup of olive oil until the mixture is well combined and smooth. If the pesto is too thick, you can add a little water to reach your desired consistency. Taste and adjust seasoning with more salt and pepper if needed.
- Once the cauliflower steaks are done roasting, remove them from the oven and let them cool slightly. Serve the steaks warm, drizzled generously with the walnut kale pesto.
- Garnish with extra walnuts or a sprinkle of nutritional yeast if desired, and enjoy your delicious and nutritious cauliflower steak with walnut kale pesto!
Tips
- Choose a large, firm cauliflower head with tight, compact florets for the best steak-cutting results.
- Use a sharp chef's knife and cut thick, even slices (about 1-inch thick) to ensure uniform cooking.
- Don't discard broken florets—save them for roasting or adding to salads.
- Make sure to generously season both sides of the cauliflower steaks for maximum flavor.
- Line your baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- For extra crispy edges, you can finish the cauliflower under the broiler for 1-2 minutes.
- The pesto can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a protein boost, consider sprinkling nutritional yeast or toasted pine nuts on top.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 7g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
