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!
- 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
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.
Place "steaks" on a parchment lined baking sheet and rub the "steaks" with avocado oil and spice blend.
Bake for 25-30 minutes, flipping carefully at the halfway point.
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.
Plate cauliflower and spread pesto sauce on top.
Garnish with fresh lemon and pumpkin seeds and serve!