Cajun Cauliflower “Steaks” with Arugula Pesto

Cajun Cauliflower "Steaks" with Arugula Pesto

For a new take on cauliflower, try these cauliflower "steaks" with a cajun kick and a dairy-free, vegan arugula pesto sauce! 

Course Appetizer, Main Course, Side Dish
Cuisine Paleo, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 "steaks"
Author lexiborr


Cauliflower "Steaks"

  • 1 large head of cauliflower
  • 2 tbsp avocado oil
  • 3-4 tsp Cajun spice blend or similar spices
  • 1/4 tsp sea salt

Arugula Pesto Sauce

  • 1 bunch Italian parsley
  • 1 handful fresh arugula
  • 2 cloves fresh garlic
  • 1 lemon, juiced
  • 1/4 cup tahini
  • 2 tbsp extra virgin olive oil
  • sea salt + black pepper to taste


  1. Preheat oven to 400F and slice your cauliflower into 1-inch “steaks,” leaving the large stem at the bottom so it helps them hold together.
  2. Place "steaks" on a parchment lined baking sheet and rub the "steaks" with avocado oil and spice blend.
  3. Bake for 25-30 minutes, flipping carefully at the halfway point.

  4. While the "steaks" are baking, prepare the Tahini Pumpkin Seed Pesto by adding all ingredients to a food processor and pulse until a creamy sauce is formed.
  5. Plate cauliflower and spread pesto sauce on top.
  6. Garnish with fresh lemon and pumpkin seeds and serve!

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