Cauliflower Steak with Pistachio-Mint Pesto
- 2 heads cauliflower cut into ½-inch-thick vertical “steaks”
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon cinnamon
- 1 teaspoon ground cumin
- 2 teaspoons fresh ginger minced
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
- 1 cup fresh mint*
- Pinch sea salt
- ½ cup shelled pistachio nuts
- 2 cloves garlic roughly chopped
- 2 teaspoons miso
- 1/4 cup extra virgin olive oil
Preheat the oven to 400F and line a baking sheet with parchment paper.
Toss the cauliflower “steaks” with salt, pepper, cinnamon, cumin, ginger, paprika, and oil. Heat a cast-iron skillet over medium-high heat. Add one cauliflower steak at a time and sear for 3 to 4 minutes per side, until golden brown.
Place the cauliflower on the prepared baking sheet and bake at 400F for 15 minutes.
For the pesto, combine the mint, salt, pistachios, garlic, miso, and oil in a food processor. Blend until smooth. Scraping sides of food processor with a spatula as necessary.
To serve, divide lentils and top with cauliflower and pesto.
Notes: For a vibrant green pesto blanch and shock the mint. Prepare an ice bath. In a small sauce pan, bring 2 cups of water to boil. Add mint and pinch of salt. Blanch mint 2-3 seconds. Shock mint in ice bath, drain, and squeeze out excess moisture, then add to the food processor with remaining ingredients.