Cauliflower Steaks with Red Peppers Pesto
Elevate your vegetable game with these vibrant and satisfying Cauliflower Steaks with Red Pepper Pesto! Thick slices of cauliflower are roasted to golden perfection, developing a tender yet crisp texture, while a smoky, velvety red pepper pesto adds a bold punch of flavor. The pesto, made with roasted red bell peppers, walnuts, fresh basil, garlic, and Parmesan, delivers a rich, nutty, and slightly tangy accent that perfectly complements the caramelized cauliflower. This recipe is a brilliant vegetarian option for a main course or a show-stopping side dish, ready in under an hour. Garnish with extra Parmesan and basil for a restaurant-quality presentation. Perfect for a healthy, gluten-free, or meatless meal, this dish is high in flavor and impressively easy to make!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 4 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 large Red bell peppers
- 2 cloves Garlic cloves
- 1 quarter cup Walnuts
- 1 quarter cup Parmesan cheese
- 1 tablespoon Lemon juice
- 2 tablespoons Water
- 8 leaves Fresh basil leaves
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Remove the outer leaves of the cauliflower and trim the stem slightly, while keeping the core intact to hold the steaks together.
Cut the cauliflower into 1-inch-thick slices (you should be able to get about 2-4 intact ‘steaks’ from one head). Reserve the smaller florets for another recipe.
Brush both sides of the cauliflower steaks with 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the steaks on the prepared baking sheet and roast in the oven for 25-30 minutes, flipping them carefully halfway through, until golden and tender.
While the cauliflower roasts, prepare the red pepper pesto. Roast the red bell peppers by placing them on a gas burner set to medium flame or under the oven broiler, turning frequently, until the skin is charred and blistered.
Place the roasted peppers in a bowl and cover tightly with plastic wrap or a lid to steam for 5-10 minutes. Then, peel off the charred skins and remove the seeds and stems.
In a food processor, combine the roasted red peppers, garlic cloves, walnuts, Parmesan cheese, lemon juice, water, fresh basil leaves, 2 tablespoons of olive oil, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Blend until smooth, scraping down the sides as needed.
Taste the pesto and adjust seasoning if necessary.
To serve, place the roasted cauliflower steaks on a plate and top generously with red pepper pesto. Optionally, garnish with extra Parmesan, chopped walnuts, and fresh basil leaves.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 4934 mg | 215% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 30.1 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3490 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
