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5 from 2 votes

Cauliflower Steaks with Cauliflower Puree and Mint Pesto

Servings: 4 -6
Author: Pamela

Ingredients

  • For the cauliflower steaks:
  • 3 small-medium heads cauliflower preferably ones with tight clusters of florets
  • Unrefined cold-pressed, extra-virgin olive oil or coconut oil for brushing cauliflower
  • Sea salt and freshly ground black pepper to taste
  • For the puree:
  • 1 pound Yukon Gold potatoes peeled and cut into 1-inch pieces
  • kosher salt
  • 2 Tablespoons unsalted butter or ghee optional, but makes them taste better
  • ½ teaspoon of sea salt or to taste
  • Mint Pesto:
  • 2 ½ Tablespoons blanched almonds
  • 1 medium clove garlic
  • 2 cups mint leaves packed
  • ½ teaspoon sea salt
  • freshly ground black pepper to taste
  • 3 Tablespoons unrefined cold-pressed, extra-virgin olive oil, plus more to achieve desired consistency

Instructions

  • Preheat the oven to 400 degrees. Line a large baking sheet with unbleached parchment paper.
  • Prepare the cauliflower steaks: Trim away the big outer leaves from the cauliflower and trim the bottom stem end. With the stem end facing up, cut through straight through the middle of the core. Trim the rounded side on each half that isn’t cut, keeping the core intact, giving you two “steaks” with flat sides. Reserve the florets that were cut off. A large head of cauliflower might yield 3-4 steaks.
  • Arrange the cauliflower steaks on prepared baking sheets. Brush both sides of the steaks with olive oil and sprinkle one side with sea salt and freshly ground black pepper. Bake for 25-30 minutes, until tender and golden, flipping over halfway if necessary. To ensure the cauliflower is tender throughout, use a pairing knife to pierce the center core of the steak. It should go in easily without any resistance.
  • Meanwhile, place 5 cups of the reserved cauliflower florets in a large pot with the potatoes, a pinch of kosher salt and enough water to come just below the top of the vegetables.
  • Bring to a boil over high heat and then lower to a simmer. Cook until tender, about 15 minutes.
  • Drain cauliflower and potatoes and transfer to the bowl of a food processor fitted with the metal blade. Add butter and salt and process until smooth. Taste for seasoning.
  • To make mint pesto, process nuts and garlic in a mini food processor until finely chopped.
  • Add the mint, salt, and pepper and pour oil on top. Process until well blended. Add additional oil to achieve desired consistency.
  • To serve the steaks, smear a spoonful of the cauliflower/potato puree onto each plate. Place a cauliflower steak on top and drizzle each with mint pesto. Serve immediately.

Notes

Pesto can be made several days in advance and kept refrigerated or frozen. Place it in a jar with as little air at the top of the jar as possible to prevent oxidation.