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Cauliflower Steaks topped with pesto and breadcrumbs, served over a citrus salad.
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5 from 3 votes

Pesto Cauliflower Steaks with Citrus Salad

Pan-roasted cauliflower steaks rubbed with a spicy rub, topped with a pesto and buttery breadcrumbs, and served over a citrus salad.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Entree
Cuisine: Any
Keyword: cauliflower steaks, pesto cauliflower steaks
Servings: 2 people
Calories: 366.9kcal
Author: Susan Pridmore

Ingredients

Cauliflower Steaks

Citrus Salad

  • 2 oranges or 1 tangerine and 1 orange
  • 1 medium shallot minced
  • cup kalamata olives, halved
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon Kosher salt

Instructions

Cauliflower Steaks

  • Preheat the oven to 400° F and line a baking sheet with parchment paper.
  • Trim any leaves from the stalk of the cauliflower, and slice the head in half through the central stalk. Slice a 1-inch slab of cauliflower off each half so that each slab (or steak) is held together by the central stem.
    Some florets will crumble off the slabs towards the ends. Reserve them for the citrus salad.
    Wrap the remaining cauliflower for another use, and store in the refrigerator.
  • Rub both sides of both the steaks and florets with 1 tablespoon olive oil and the Chipotle Spice Rub.
  • Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat, and sear the cauliflower slabs until slightly crisped - about 3 minutes per side.
  • Transfer to the prepared baking sheet along with the florets, and roast until tender, about 15 minutes.
  • Make the breadcrumbs and pesto (if making your own).
    Spoon the citrus salad (below) onto a serving plate, and arrange the cauliflower steaks over the salad. Add a dollop of pesto on top, and a sprinkling of breadcrumbs.

Citrus Salad

  • Peel the oranges and coarsely chop. Combine in a medium bowl with the shallot, olives and the roasted cauliflower florets.
  • Whisk the vinegar, olive oil and salt together. Toss with the citrus salad.

Nutrition

Calories: 366.9kcal | Carbohydrates: 19.5g | Protein: 5.3g | Fat: 30.9g | Saturated Fat: 4.6g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 18g | Cholesterol: 1.2mg | Sodium: 1188.7mg | Potassium: 496.7mg | Fiber: 4.8g | Sugar: 6g | Vitamin A: 420.6IU | Vitamin C: 71.9mg | Calcium: 94.6mg | Iron: 1.6mg