Roasted Cauliflower Steaks with Pistachio Pesto
Recipe type: Vegetarian
Serves: 4
Cauliflower is taken to a higher level when it's cut into "steaks" and roasted until tender and sweet. Add my slightly sweet pistachio pesto on top, and you've got something special.
  • Cauliflower Steaks:
  • 1 medium-size cauliflower, cut into three to four, 1-inch-thick whole slices (about 6 ounces per slice), plus remaining florets
  • 3 teaspoons extra virgin olive oil, divided
  • Kosher salt and black pepper
  • 1 teaspoons chopped fresh thyme
  • Pistachio Pesto: (You’ll have extra pesto for another recipe.)
  • ½ cup extra virgin olive oil
  • ½ cup lightly packed fresh basil, plus more for garnish
  • ¼ cup lightly packed fresh tarragon
  • ¼ cup grated Parmesan cheese
  • ¼ cup pistachio nuts, plus more (chopped pistachios) for garnish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ½ clove peeled garlic
  • ⅛ teaspoon kosher salt, plus more to taste
  • ⅛ teaspoon ground pepper, plus more to taste
  1. Line a large baking sheet with parchment paper. Preheat the oven to 425°F. Place the cauliflower on the baking sheet, and brush the “steaks” and florets with 2 teaspoons of the oil. Sprinkle with a pinch of kosher salt and black pepper. Roast until lightly caramelized and almost cooked through, about 18 minutes.
  2. Gently flip over each “steak” and floret and brush with 1 more teaspoon of the oil. Sprinkle with the thyme, a pinch of salt and pepper, and roast until well caramelized and the stems are cooked through, about 10 minutes.
  3. While the cauliflower is roasting, prepare the pesto. Place the olive oil, basil, tarragon, Parmesan, pistachios, mustard, honey, garlic, salt, and pepper in the bowl of a small food processor or blender and process until smooth. Add additional salt and pepper to taste.
  4. Arrange the cauliflower steaks on a large plate or platter. Drizzle with the pesto, and garnish with pistachios and fresh basil.
Recipe by Lizs Healthy Table at