Cauliflower Steak With Arugula Nut-Free Pesto

Blistered blended and chargrilled speaks heavenly flavors. What better way than to enhance those wonderful natural vegetables. The chunky cauliflower steak is perfectly seasoned with an array of aromatics before charred. Did you know that cauliflower has an abundance of vitamin C even more than orange juice. Furthermore, this whole dish is full of vibrant colors, flavors and texture that gives you a plateful of nutrient-rich good natural food coming together.

CUISINES: American
LEVEL: EASY
SERVING: 2 People
TIME: 2 hr 5 min
COOKING TIME: 45 min
INGREDIENTS:
  • Cauliflower steaks
  • 1 whole Cauliflower
  • 2 tbsp Olive oil
  • 2 tsp Lemon juice
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Italian seasoning
  • 1 ea. Lemon zest
  • Blistered Tomatoes
  • 1 tbsp Olive oil
  • 2 whole Shallots, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Sea salt
  • 1 tsp Black pepper
  • 2 tbsp Masala wine
  • 3 cups Cherry tomatoes - blistered
  • 1 tsp Italian seasoning
  • 1 tbsp Basil
  • Arugula pesto
  • 2 cups Arugula
  • ½ cup Fresh basil
  • ½ cup Vegan Parmesan cheese
  • 1 large Lemon juice
  • 2 cloves Garlic
  • 2 tsp Sea salt
  • 1 tsp Black pepper
  • ½ cup Olive oil
DIRECTIONS:
Step 1 Cauliflower
Step 1 Cauliflower
Step 1 Cauliflower
Wash your whole cauliflower. Submerge it into a pot of boiling water fully immersed. Blanch for approximately 10 minutes. Drain your cauliflower and allow it to cool and dry out a little.
Step 2 Blistered Tomatoes
Step 2 Blistered Tomatoes
Step 2 Blistered Tomatoes
In a medium-hot pan, add the olive oil and sauté the shallots until translucent, then incorporating the garlic, cook until soft. Add salt, pepper, marsala wine, cherry tomatoes, and Italian seasoning. Cook on medium-high heat until the tomatoes soften and blister for approximately 8-10 minutes.
Step 3 Pesto
Step 3 Pesto
Step 3 Pesto
Blend together: Arugula, basil leaves, parmesan cheese, lemon juice, garlic, pepper, and salt until finely chopped. Slowly drizzle in the olive oil to yield a nice smooth consistency. If needed to thin add a little water.
Step 4 Cauliflower
Step 4 Cauliflower
Step 4 Cauliflower
Cut the whole cauliflower into nice thick steaks approx 1 inch. Heat a skillet pan medium to hot. Brush a little oil to both sides of the steaks with a little lemon juice pepper, salt, and Italian seasoning. Allow each steak to grill until lightly golden and charred on both sides finish with a sprinkle of Italian seasoning and fresh lemon zest.
Step 5 Assemble
Step 5 Assemble
Step 5 Assemble
Scoop a generous amount of pesto onto your plate in the center then strategically place two cauliflower steak on top of one another, then lace the blistered tomatoes over the top lavishly allowing them to cascade down the sides of the cauliflower. garnish your dish with more herbs to your liking.
Step 6
Step 6
Step 6
Enjoy!