Cauliflower Steak with Sweet Potato Wedges
Ingredients
- 1 medium cauliflower insure florets are tight together
- 1 medium sweet potato cut into wedges
- to taste black pepper optional
- to taste cumin optional
For Pesto Sauce
- 3 cups basil leaves washed and dried
- 1/2 cup low-sodium cooked chickpeas
- 4 cloves garlic smashed
- 1 tbsp nutritional yeast
- 2 tbsp lemon juice
- small amount water or aquafaba
Instructions
- Preheat the oven to 400 degrees F. Prepare a sheet of aluminum foil so you can wrap the cauliflower slices. Also line a baking sheet with parchment paper.
- To Make Pesto Sauce: All all sauce ingredients to a blender and blend until smooth.
- Cut the stem off as close to the cauliflower head as possible. Carefully cut the cauliflower from top to stem making several thick slices approximately 1-inch thick.
- Place the cauliflower slice on a piece of foil. Spread pesto sauce over both sides of the cauliflower ensuring that the sauce gets into all the crevices, Note: Be very careful with cauliflower slices so it does not fall apart.
- Wrap the slice in the foil and place on a parchment lined baking sheet.
- Put the steaks in the refrigerator for 30 minutes.
- Meanwhile, prepare the sweet potato by cutting the potato into wedges and place on the prepared baking sheet once the steak is ready to go in the oven. Sprinkle potatoes with black pepper and cumin if using.
- Remove for refrigerator and cook in oven for 15 minutes.
- Turn over the packet and potato wedges and continue to cook for 15 more minutes.
- Once the cauliflower is soft, unwrap it and put on a plate. Scoop any leftover sauce from the packet and put on the cauliflower.
- Spoon some of the pesto sauce on the potato wedges.
Notes
You can also cook this on the BBQ or grill.
Nutrition
Calories: 471kcalCarbohydrates: 64.9gProtein: 27.5gFat: 5.1gSodium: 244.1mg
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