cauliflower steaks, cauliflower puree & mint pesto
Delicious meal.
prep time
10 Min
cook time
25 Min
method
Bake
yield
2 serving(s)
Ingredients
- FOR THE STEAKS
- 1 large head cauliflower
- olive oil
- sea salt
- FOR THE PUREE
- 4 medium yukon gold potatoes
- left over florets from the cauliflower
- 1 tablespoon butter
- salt and pepper
- MINT PESTO
- 1 tablespoon blanched almonds
- 1 clove garlic
- 1 cup mint leaves packed
- 2 tablespoons grated parmesan cheese
- olive oil
- salt and pepper
How To Make cauliflower steaks, cauliflower puree & mint pesto
-
Step 1Remove the green leaves from the cauliflower leaving the stem intact. Cut from the middle of the cauliflower to the stem and cut two nice steaks. Set the remaining cauliflower florets aside.
-
Step 2Preheat oven at 400 degrees. Place parchment paper on baking sheet. Brush the steaks with olife oil and season with salt and pepper. Bake until golden and the cauliflower is fork tender.
-
Step 3Meanwhile place the remaining cauliflower florets in a pot. Peel the potatoes and cut into chunks and add to pan with cauliflower. Put in enough water to cover and add some salt. Bring to boil and cook until softened. Drain and transfer to a food processor and add teh butter process until smooth. Add a little milk if needed. Season with salt and pepper.
-
Step 4To make the pesto. Add the nuts, garlic, mint and parmesan cheese to a food processor. Process drizzling in the olive oil. Season with salt and pepper.
-
Step 5To serve place some puree on a plate. Top with cauliflower steak and top with the pesto.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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