CAULIFLOWER STEAKS AND AVOCADO PESTO

• January 29, 2018
• Delphine Remy
• 1 comment

If you’re eating the rainbow and looking for a fun new recipe to prepare with a seasonal veggie — look no further. Cauliflower is in peak season, making it one of the veggies to use in in your sides or soups. Cauliflower Steaks and Avocado Pesto is a great simple recipe that can be prepared in under 30 minutes and served alongside your favorite proteins. I love the combination of a crisp texture paired with a nice creamy sauce.
My Cauliflower Steaks and Avocado Pesto also pairs well with my Carrot, Orange and Ginger Soup as a nice vegetarian companion dish.

Prep time 30 minutes
Servings 2

Ingredients for Cauliflower Steaks
1 large head cauliflower (600 g), rinsed, green leaves peeled
Spiced olive oil
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp ground ginger
2 tsp smoked paprika
2 Tbsp ground cumin
½ tsp “piment d’Espelette”
1/4 tsp sea salt

Ingredients for Avocado Pesto
½ bunch fresh cilantro
½ bunch fresh parsley
1 cloves garlic, crushed
Salt + pepper to taste
3 tbsp lemon juice
4 tbsp oil
½-1 ripe avocado

Instructions
1. Preheat oven to 400 F and slice the cauliflower into 1-inch “steak” pieces, leaving the large stem at the bottom so it helps the “steaks” hold together.
2. Mix all the spices listed under ‘cauliflower steaks’ and olive oil to create a spiced oil.

3. Brush the cauliflower “steaks” with the spiced oil and place on a baking sheet.

4. Bake for 20-25 minutes.
5. Next, move on to preparing the avocado pesto by adding all ingredients to your Vitamix or Thermomix and blend on high to combine, scraping down sides as needed. Add additional oil if you want to thin out the consistency.
6. Taste and season if needed.
7. Serve by plating cauliflower “steaks”, drizzling with extra virgin olive oil, avocado pesto sauce and a pinch of piment d’Espelette.

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