Ingredients
Scale
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
Instructions
- Preheat oven to 400 and line a baking sheet with parchment paper.
- Add the cilantro, garlic and pumpkin seeds to a food processor and pulse until coarsely chopped.
- Add the chipotles, honey, lime juice, vinegar, olive oil and salt and pulse until combined. Set aside.
- Remove the leaves of the cauliflower and trim the bottom but leave the core intact.
- 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.
- 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.
- Roast for 20-25 minutes or until cauliflower is fork tender.
- Top the steaks with roasted hazelnuts and more pesto if desired. Serve immediately.
Notes
- 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.
Nutrition
- Serving Size: 4