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Cauliflower Steaks with Chipotle Pesto and Toasted Hazelnuts

  • Author: Jessi Heggan
  • Prep Time: 15
  • Total Time: 25
  • Yield: 4 1x



Chipotle Pesto

  • 2 cups fresh cilantro
  • 3 garlic cloves
  • 2 Tbsp pumpkin seeds
  • 5 whole chipotles in adobo sauce
  • 2 tsp honey (sub maple for vegan option)
  • 3 Tbsp lime juice
  • 3 Tbsp red wine vinegar
  • 2 Tbsp olive oil
  • 1 tsp sea salt

Cauliflower Steaks

  • 2 whole heads of cauliflower
  • 2 Tbsp olive oil
  • ½ cup roasted hazelnuts, chopped


  1. Preheat oven to 400 and line a baking sheet with parchment paper.
  2. Add the cilantro, garlic and pumpkin seeds to a food processor and pulse until coarsely chopped.
  3. Add the chipotles, honey, lime juice, vinegar, olive oil and salt and pulse until combined. Set aside.
  4. Remove the leaves of the cauliflower and trim the bottom but leave the core intact.
  5. Cut the curved edges of the cauliflower off from top to bottom and then cut two large 1 – 1½ inch steaks with the remaining cauliflower. Repeat with the other head of cauliflower.
  6. Drizzle the olive oil over the steaks and take about ½ cup of chipotle pesto and rub both sides of the steak with the pesto.
  7. Roast for 20-25 minutes or until cauliflower is fork tender.
  8. Top the steaks with roasted hazelnuts and more pesto if desired. Serve immediately.


  • If you can’t handle much spice I would reduce the amount of chipotle peppers in the pesto.
  • Depending on the size of the cauliflower I can sometimes get 3 steaks out of one head.


  • Serving Size: 4