These Vegan Pesto Roasted Cauliflower Steaks are low carb, dairy free and naturally gluten free in addition to being a beautiful addition to your plate!
Cauliflower is easily one of my most favorite vegetables. I never seem to tire of it. Maybe because there are seriously SO MANY amazing ways to stir-fry, steam, puree, rice, roast, and grill it. Right?!
Right next to cauliflower rice, my fav way to eat cauliflower is roasted. This nice caramelization happens to the florets and they are so damn tasty. Now, add some pesto and slice the cauliflower into steaks and magic happens.
I’ve made this at least 15 times in the last couple of months. The only problem is why in the world didn’t I think of this before? I use my vegan Paleo Pesto to keep this dairy free but you could use any type of pesto that you like. If you avoid nuts, try using toasted sunflower seed or pumpkin seed pesto. Whatever you use, just make sure you like the taste of it right from the jar before you cook with it.
Also, you want to get a large head of cauliflower to get the most steaks from it. Look for heads that have large, intact cores as the core is what makes the “steaks” stay together. I can usually get 3 to 4 steaks from a large head. There will almost always be loose florets and extra florets that fall off because they aren’t attached to any core pieces. I tuck these into a storage bag and use them later in the week for another recipe.
You guys are going to love this – I can’t wait to hear what you serve it with!!
NOTES:
- These are best when hot and while the edges are still crispy. They do reheat well in terms of flavor but don’t expect the crispy edges to stick around.
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These Vegan Pesto Roasted Cauliflower Steaks are low carb, dairy free and naturally gluten free in addition to being a beautiful addition to your plate!
- 2 large heads of cauliflower
- 1 batch vegan Paleo PestoPesto divided
- toasted pine nuts optional
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Preheat oven to 425F.
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Remove leaves from base of cauliflower and trim so the core so it is flat. Repeat on other cauliflower.
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Turn cauliflower upside down so the core is looking at you and cut three to four 1" steaks (depending on the size of the core). Repeat.
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You should have at least 6 steaks (maybe 7 or 8 if you are lucky!). Separate remaining florets and set aside for another recipe.
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Gently place the steaks on a baking sheet. Rub 1/2 Tablespoon of pesto on each side of each steak.
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Place in the oven and cook for 20 minutes.
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Remove, gently flip each steak and cook an additional 15 to 20 minutes, until golden brown with crispy edges. Enjoy!
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Could you tell me where to buy the presto to be used on this cauliflower (maybe a name)
also what and kind of store to find the the buttermilk powder and sour cream powder..I live alone and think these could be very handy
Hi Naomi – Here is the pesto recipe — https://www.everydaymaven.com/paleo-pesto-recipe/. I am not sure where you are seeing buttermilk and sour cream powder, those aren’t used in this recipe!
I’m so glad that roasted cauliflower is so popular right now, it’s so good… and healthy! I love your idea of adding your vegan pesto to it, a creative pesto with red pepper flakes and nutri-yeast that would be so good on this cauliflower!
Thanks so much Mary!! I am a total cauliflower junkie. Doesn’t hurt that Trader Joe’s is around the corner and is always fully stocked 😉
Yup and our TJ’s often has cauliflower stacked up just outside to catch your eye as you walk in. They sold me a couple heads of cauliflower that way on Saturday.
LOVE roast cauliflower! Maybe the best way to prepare it. Adding this pesto is a brilliant idea. Thanks!
Thanks John!!! Have a great weekend 🙂
Hi Alyssa! Cauliflower is one of the most versatile veggies ever, isn’t it? I love the look of these steaks and I will definitely try them. Happy spring to you! xx
Alyssa,
These really do look delicious! I’ve seen cauliflower steaks, but I’ve never made the. can’t wait to try to make them. Thanks for the detailed instructions!
Thanks Judee – I hope you love them!