• Prep Thyme Kim

Roasted Cauliflower Steaks and Pesto

Updated: Apr 11


  • two cauliflower heads sliced 1" think pieces (will make 4-6 steaks depending on the size of cauliflower)

  • 1 ounce of olive oil

  • 2 tablespoons paprika spice

  • 1/2 teaspoon garlic salt

  • dash of pepper

  • parsley for garnish (optional)

Note: For the olive oil and spices, feel free to add extra.


(makes 1/2 cup) Pre-make or make while cauliflower is in the oven

  • 2 cups of basil leaves (or use baby kale, or combine together)

  • 1/2 cup olive oil

  • 2 garlic cloves

  • 1/4 cup of nuts (your choice)

  • 1/4 teaspoon salt and pepper each

  • Juice of 1 small lemon

  • NUTS: you choose: 1/2 cup of sunflower seeds or pistachios or walnuts


  1. Preheat oven to 350.

  2. Remove leaves from Cauliflower, keeping the stem intact.

  3. Stand on the stem, and slice 1-inch steaks, cut all the way through the stem.

  4. You will get 2-3 steaks from one head of cauliflower and some florets.

  5. Place on a baking pan, drizzle with olive oil and spice mix.

  6. Bake for 30 mins to 40 mins, at 30 mins see if a fork can easily cut through. If it doesn't, cook ten more minutes.

  7. Once done, garnish with pesto and parsley and enjoy.

Note: you can serve the pesto cold or heat up. No need to flip the steaks while baking.