roasted cauliflower steak with pesto sauce

Total Time: 10m
Servings: 5
Serving Size: 1 steak with sauce
Level: easy
Calories: 490

Lunch Side Dishes Diabetes Friendly Gluten Free Vegetarian

Ingredients

2 heads cauliflower, leaves removed, stem trimmed
2 Tbsp olive oil
1/4 cup balsamic vinegar
Salt and pepper, to taste
2 cups fresh basil
1/4 cup grated parmesan cheese
1/4 cup pine nuts
2 cloves garlic
1/2 cup olive oil
1/2 cup siggi’s 0% plain yogurt

Nutrition Facts per serving

Calories 490, Protein 12g, Total Fat 42g, Saturated Fat 6g, Cholesterol 5mg, Sodium 240mg, Total Carbohydrates 20g, Sugars 8g

Preparation

Preheat oven to 425°F. Line large baking sheet(s) with foil and coat with non-stick cooking spray.

Cut cauliflower in 1” thick “steaks” then brush each steak with olive oil. Arrange cauliflower on baking sheet(s) then drizzle with balsamic vinegar and a sprinkle of salt and pepper, to taste. Bake for 10 minutes. Flip the steaks, and bake for another 10-15 minutes, or until tender.

While cauliflower steaks are cooking, make the basil pesto sauce. In a blender or food processor, blend basil, parmesan cheese, pine nuts, garlic, and olive oil until it reaches desired consistency (blend longer for a smoother sauce). Add siggi’s yogurt and blend until just combined.

Drizzle basil sauce over cauliflower and serve.

This recipe from our friend, Jasmin Foster, RD.