Hearty and packed with protein, fiber, Vitamins A, C, and Calcium, this Roasted Cauliflower Steak recipe tops the charts for nutritional density!
When slicing your “steaks” from the cauliflower head, use a sharp knife and cut from the center outward to prevent crumbling of the florets. A large head of organic cauliflower will yield 2-3 “steaks”. Save the side pieces of cauliflower for another recipe . You can also find the Pesto Fresco recipe used in this dish on its own page (click here). This dairy free and nut free pesto is wonderful on savory entrees like these cauliflower steaks, and also amazing tossed on roasted veggies, pasta or as a sandwich topper.
Roasted Cauliflower Steaks with Lentils, Asparagus, and Pesto Fresco
Ingredients
- 2 heads organic cauliflower
- 1 tbsp olive oil extra virgin
- 2 cups organic brown lentils, steamed
- 1/2 medium red onion chopped fine
- 8 stalks asparagus chopped into 2 inch lengths
- 8 crimini mushrooms
- 1 tsp garam masala
- sea salt coarse
- black pepper coarse ground
- 1 tbsp olive oil extra virgin
- 2 cups fresh turnip greens, rough chopped can sub collards, kale,
- 1 tsp garlic minced
- 0.5 tsp sea salt coarse
- 1 tbsp olive oil
- 1/4 cup olive oil
- 1/2 cup pepitas
Instructions
- Pre-heat a cast iron skillet with 1 tbsp olive oil over medium heat. Prepare a glass 8×12 baking dish with just a bit of olive oil coating the bottom. Pre-heat oven to 400 degrees F.Using a sharp knife, cut cauliflower heads into 4-6 steaks (save the remaining florets for another use). Season cauliflower steaks with salt and pepper and sear on cast iron skillet until slightly browned. Remove from skillet and place in the glass baking pan. Place pan in pre-heated oven and roast about 20 minutes, while preparing the remaining ingredients. Return to cast iron skillet, and warm another 1 TBSP olive oil in the pan. Add chopped red onion and saute 1-2 minutes. Add rinsed pre-steamed lentils, sliced crimini mushrooms, asparagus, stirring to mix. Add garam masala seasoning, salt and pepper to taste. Saute until cooked through but asparagus still somewhat firm.In another small cast iron skillet, warm 1 TBSP olive oil and toast 1/2 cup pepitas with 1 tsp chopped garlic, and 1/2 tsp sea salt. In a food processor, combine the chopped turnip greens, toasted pepitas with garlic and salt, and add 1/4 c olive oil. Blend on the "chop" setting to a medium fine pesto. To assemble the plates:Remove cauliflower steaks from the oven.Place one "steak" on each plate. Ladle a generous portion of lentils, asparagus and mushrooms on top of each steak and top with a 1/4 cup pesto.Serve immediately and enjoy!
Recipe developed by Ann C. Collins, MD, RYT
Photo credit: Ann C. Collins, MD, RYT
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