ROASTED CAULIFLOWER STEAKS WITH TOASTED WALNUT + PARSLEY PESTO
Cauliflower "steaks" seared, roasted and smothered in fresh, parsley and toasted walnut pesto.
Yield: 5-6 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes combined
Total Time: 50 minutes
INGREDIENTS:
FOR THE CAULIFLOWER STEAKS:
1 large Cauliflower head, sliced into 1 inch "steaks"
Olive Oil
FOR THE PESTO:
FOR THE PESTO:
1 cup Walnuts, toasted
4 cloves Fresh Garlic, peeled and roughly chopped
1 bunch Fresh Parsley, roughly chopped
5 Green Onions, light green and dark green parts only, roughly chopped
1/2 cup freshly grated Parmesan Cheese
1/2 teaspoon Kosher Salt
1/4 teaspoon Crushed Red Pepper Flakes
Freshly Ground Black Pepper
DIRECTIONS:
In a dry skillet, add the walnuts and toast until fragrant over medium heat. About 8 minutes or so. Remove the toasted walnuts to a small bowl and set off to the side.
To the same skillet at a tablespoon of olive oil and sear the cauliflower in batches of two until golden on both sides. About 4 to 5 minutes a side.
Lay the seared cauliflower onto a rimmed sheet pan. Drizzle with a little more olive oil and roast in a preheated 450 degree oven for 15-20 minutes.
Roughly chop up the four cloves of peeled garlic and add them to a food processor. Throw in the toasted walnuts, parsley, green onions, grated Parmesan, crushed red pepper flakes and black pepper. Secure the lid and turn on the food processor.
Slowly pour in the olive oil, stopping and scraping down the sides and repeating until smooth.
Taste and season with salt.
Remove the roasted cauliflower steaks form the oven and serve with spoonfuls of the parsley pesto, any tiny remaining roasted cauliflower bits and a light drizzle of olive oil.
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