Cauliflower Steaks with Cilantro Pesto
This Cauliflower Steaks recipe was made by our certified health coach Melissa Nohr. She is a busy mom of 2 sets of twins and she is passionate about whole food nutrition and healthy lifestyle on a budget.
She does nutrition coaching with people all over the world via phone and teleconference. Check out her coaching page here and enjoy these cauliflower steaks with cilantro pesto!
Cauliflower Steaks with Cilantro Pesto
Prep
Cook
Total
Yield 4 Steaks
Ingredients (use organic if possible):
- Large head of cauliflower
- 2 cups of fresh cilantro
- 1 cup sprouted pumpkin seeds
- 1/2 cup avocado oil (plus oil to coat steaks and for drizzling over green beans)
- ½ pound of green beans
- 1 glove garlic, minced.
- 1 shallot, chopped.
- 1 ½ tbsp. Bragg’s Organic Sprinkle
- 3 tsp Himalayan pink salt
- ¼ cup coconut flakes
Servings: Makes 2-4 steaks
Directions:
Step #1: Preheat oven to 400 degrees.
Step #2: Slice cauliflower into “steaks”. Coat steaks with avocado oil and sprinkle with Bragg’s Organic Sprinkle.
Step #3: Bake cauliflower steaks in preheated oven for 20 minutes or until desired tenderness.
Step #4: While cauliflower is baking, prepare pesto by adding cilantro, pumpkin seeds, ¾ cup of avocado oil, and 1½ tsp salt to food processor. Process until mixture is blended.
Step #5: For green beans, add green beans to boiling water and cook for 5 minutes. While beans are boiling, sauté shallot and garlic in ¼ cup avocado oil for 2 minutes. Add boiled green beans, 1 ½ tsp salt and ½ tbsp. Bragg’s Organic Sprinkle to shallot/garlic mixture and sauté together for 5 minutes or until desired tenderness.
Step #6: To assemble, top cauliflower steak with pesto and green beans with coconut flakes. Drizzle avocado or olive oil over green beans if desired.
***The nutrition info for this recipe is based on the linked ingredients above**
***Nutritional info does not include optional ingredients***
Courses Dinner
Nutrition Facts
Serving Size 1/4 head cauliflower
Amount Per Serving | ||
|---|---|---|
Calories 497 | ||
% Daily Value | ||
Total Fat 45 g | 69% | |
Total Carbohydrates 14 g | 5% | |
Dietary Fiber 7 g | 28% | |
Sugars 3 g | ||
Protein 13 g | 26% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dr Jockers Comments
This is a beautiful and tasty, plant-based keto recipe that is anti-inflammatory and fat burning. This can be used as a main course or as a side dish depending upon what else you are serving. If you are vegan or looking to adopt a more plant based diet than I would highly recommend making this one of your staple recipes.
The cilantro pesto tastes amazing, and cilantro is one of the best herbs for liver and gallbladder health and sprouted pumpkin seeds are rich in B vitamins, zinc and omega 3 fatty acids. The cauliflower provides a great texture and cauliflower is full of glucosinolates which are powerful cancer fighting nutrients.
This recipe is high in healthy fats, antioxidant phytonutrients and fiber. It is low in protein and carbohydrates which keeps insulin and cancer pathways such as mTOR inhibited.
Inflammation Crushing Ebundle
The Inflammation Crushing Ebundle is designed to help you improve your brain, liver, immune system and discover the healing strategies, foods and recipes to burn fat, reduce inflammation and thrive in life!
As a doctor of natural medicine, I have spent the past 20 years studying the best healing strategies and worked with hundreds of coaching clients, helping them overcome chronic health conditions and optimize their overall health.
In our Inflammation Crushing Ebundle, I have put together my very best strategies to reduce inflammation and optimize your healing potential. Take a look at what you will get inside these valuable guides below!
