Roasted Cauliflower ‘Steak’ Over Red Pepper Sauce with Pesto
| 1 min read
Serving Amount
Ingredients
3 bell peppers, cored and halved, stem removed
3 tbsp olive oil, separated
1 head garlic
Salt and pepper to taste
2 tbsp basil pesto
1 head cauliflower
3 tbsp olive oil
1 tsp dried thyme
1 tsp onion powder
1 tsp paprika
1 tsp honey
1 tsp garlic powder
Salt and pepper to taste
1⁄4 cup cashews, roughly chopped
1⁄4 cup basil pesto
1 tbsp grated parmesan
Instructions
Step 1
Preheat oven to 425 degrees F. Prepare 1 or 2 baking sheets with foil or parchment paper. You may be able to fit both the cauliflower steaks and red bell peppers on the same baking sheet depending on the size. The bell peppers need to roast for 15 additional minutes, so it’s best to start this first.
Step 2
Prepare the red pepper sauce.
On the baking sheet, place bell pepper halves cut size up. Drizzle with olive oil and sprinkle salt and pepper to taste.
Trim the head off the top off garlic head and place it on top of a square of aluminum foil. Drizzle a drip of olive oil and salt and pepper and wrap tightly. Place on the baking sheet with bell peppers. Roast for 45 minutes or until the peppers are soft and lightly charred.
Let garlic head cool. Then in a blender or food processor, add roasted bell peppers, head of garlic, pesto, 2 Tbsp. olive oil and salt and pepper to taste. Blend until smooth.
Step 3
On the baking sheet, place bell pepper halves cut size up. Drizzle with olive oil and sprinkle salt and pepper to taste.
Step 4
Trim the head off the top off garlic head and place it on top of a square of aluminum foil. Drizzle a drip of olive oil and salt and pepper and wrap tightly. Place on the baking sheet with bell peppers. Roast for 45 minutes or until the peppers are soft and lightly charred.
Step 5
Let garlic head cool. Then in a blender or food processor, add roasted bell peppers, head of garlic, pesto, 2 Tbsp. olive oil and salt and pepper to taste. Blend until smooth.
Step 6
Prepare cauliflower steaks.
Remove the outer leaves and trim the bottom of the core, leaving the core intact. Slice into ¾ -inch-thick slices. Plan on getting three steaks out of each cauliflower head. Roast any scraps as florets.
In a small bowl, thoroughly combine olive oil, thyme, onion powder, paprika, honey, garlic powder, and salt and pepper. Brush this mixture on both sides of the cauliflower steaks.
After the roasted bell peppers have been roasting for 15 minutes, add the cauliflower to the oven. Roast the cauliflower for 15 minutes, then carefully flip, brush with any additional olive oil mixture and roast for another 15 minutes.
Step 7
Remove the outer leaves and trim the bottom of the core, leaving the core intact. Slice into ¾ -inch-thick slices. Plan on getting three steaks out of each cauliflower head. Roast any scraps as florets.
Step 8
In a small bowl, thoroughly combine olive oil, thyme, onion powder, paprika, honey, garlic powder, and salt and pepper. Brush this mixture on both sides of the cauliflower steaks.
Step 9
After the roasted bell peppers have been roasting for 15 minutes, add the cauliflower to the oven. Roast the cauliflower for 15 minutes, then carefully flip, brush with any additional olive oil mixture and roast for another 15 minutes.
Step 10
On a plate, spread ¼ cup of the red bell pepper sauce, place a cauliflower steak on top, drizzle with pesto and top with chopped cashews.
