Cauliflower Steak for #MeatlessMonday

Cauliflower gets caramelized when it's roasted and topping it off with this pesto makes it hearty and delicious. 
Course Vegetarian
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 297kcal
Author Deb Clark


  • 1 head cauliflower
  • 8 oz can mushrooms
  • handful of parsley
  • 1/4 cup pine nuts
  • 1/4 cup shredded parmesan cheese
  • 1 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon to 1/2 black pepper
  • pinch of red pepper flakes
  • salt & pepper


  • Preheat the oven to 425
  • Wash the cauliflower, before removing any leaves, stand it on end and slice off the round end, set aside. Slice the first "steak" about 1 1/2 inches thick, continue slicing - each head of cauliflower will make about 3 steaks. After slicing, remove the green leaves and a portion of the tough core - you have to be careful not to remove too much as the florets are attached to the core. Click here for additional instructions
  • Brush steaks with olive oil, season with salt & pepper and place on a grill pan in the oven. Turn after 10 minutes or when golden brown.
  • While the cauliflower is roasting, quarter & slice the mushrooms. Heat a skillet over medium heat on the stove, when hot add the butter & mushrooms. Season with garlic salt, black & red pepper. Stir occasionally. When the cauliflower is nearly done, add the pine nuts to the pan and sauté.
  • Mince the parsley & shred parmesan, place in a small bowl.
  • Remove the cauliflower steaks from the oven. Place on plates.
  • Place the mushroom & pine nuts in the bowl with the parsley & cheese, squeeze 1/2 a lemon into the mixture. Mix well. Top each steak with the mushroom gremolata & serve


Calories: 297kcal | Carbohydrates: 9g | Protein: 8g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 597mg | Potassium: 463mg | Fiber: 2g | Sugar: 3g | Vitamin A: 305IU | Vitamin C: 37.9mg | Calcium: 110mg | Iron: 1.4mg