roasted cauliflower steak with pesto sauce
- Total Time: 10m
- Servings: 5
- Serving Size: 1 steak with sauce
- Level: easy
- Calories: 490
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
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.