Cauliflower Steak with Pistachio-Mint Pesto
Servings 4 servings
Ingredients
Cauliflower Steaks
- 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
Pistachio-Mint Pesto
- 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
Instructions
-
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.
Recipe Notes
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.
