Roasted Cauliflower Steak with Herb-Walnut Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Cauliflower Steak with Herb-Walnut Pesto

YOUR SOLIN GENERATED RECIPE

Roasted Cauliflower Steak with Herb-Walnut Pesto

Enjoy a vibrant take on roasted cauliflower steak crowned with a lively herb-walnut pesto. The dish balances the earthiness of roasted cauliflower with the rich, nutty, and slightly tangy flavor of a fresh pesto, featuring walnuts, basil, parsley, garlic, and a touch of Greek yogurt for creaminess. Perfect as a hearty breakfast, lunch or dinner option, this recipe celebrates clean eating with a satisfying texture and a burst of flavors.

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NUTRITION

574kcal
Protein
32.4g
Fat
36g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

1 portion (250g) Cauliflower Steak

1 tbsp Olive Oil

1/4 cup chopped Walnuts (30g)

1/2 cup fresh Basil (loosely packed)

1/4 cup fresh Parsley (loosely packed)

1 clove Garlic

2 tbsp Nutritional Yeast

1/4 cup Chickpeas, drained

1/2 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly brush the cauliflower steak on both sides with olive oil and season with salt and pepper to taste.

  • 3

    Place the cauliflower on a baking sheet and roast for 25-30 minutes until tender and golden, flipping halfway through.

  • 4

    While the cauliflower roasts, prepare the herb-walnut pesto by adding walnuts, basil, parsley, garlic, nutritional yeast, chickpeas, and Greek yogurt to a food processor.

  • 5

    Pulse until the mixture is blended but still slightly chunky. Adjust seasoning with salt and pepper as desired.

  • 6

    Remove the roasted cauliflower from the oven and place on a serving plate. Drizzle the herb-walnut pesto generously over the top, or serve on the side as a dipping sauce.

  • 7

    Garnish with additional fresh herbs if desired and serve warm.

Roasted Cauliflower Steak with Herb-Walnut Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Cauliflower Steak with Herb-Walnut Pesto

YOUR SOLIN GENERATED RECIPE

Roasted Cauliflower Steak with Herb-Walnut Pesto

Enjoy a vibrant take on roasted cauliflower steak crowned with a lively herb-walnut pesto. The dish balances the earthiness of roasted cauliflower with the rich, nutty, and slightly tangy flavor of a fresh pesto, featuring walnuts, basil, parsley, garlic, and a touch of Greek yogurt for creaminess. Perfect as a hearty breakfast, lunch or dinner option, this recipe celebrates clean eating with a satisfying texture and a burst of flavors.

NUTRITION

574kcal
Protein
32.4g
Fat
36g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

1 portion (250g) Cauliflower Steak

1 tbsp Olive Oil

1/4 cup chopped Walnuts (30g)

1/2 cup fresh Basil (loosely packed)

1/4 cup fresh Parsley (loosely packed)

1 clove Garlic

2 tbsp Nutritional Yeast

1/4 cup Chickpeas, drained

1/2 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly brush the cauliflower steak on both sides with olive oil and season with salt and pepper to taste.

  • 3

    Place the cauliflower on a baking sheet and roast for 25-30 minutes until tender and golden, flipping halfway through.

  • 4

    While the cauliflower roasts, prepare the herb-walnut pesto by adding walnuts, basil, parsley, garlic, nutritional yeast, chickpeas, and Greek yogurt to a food processor.

  • 5

    Pulse until the mixture is blended but still slightly chunky. Adjust seasoning with salt and pepper as desired.

  • 6

    Remove the roasted cauliflower from the oven and place on a serving plate. Drizzle the herb-walnut pesto generously over the top, or serve on the side as a dipping sauce.

  • 7

    Garnish with additional fresh herbs if desired and serve warm.