I love the simplicity of this meal and the freshness of the basil pesto, it tastes moreish, hearty and filling and can be stirred into some pasta, used as a salad dressing or topped on some cauilflower steaks as I have done here. The cauliflower steaks are also amazing on a BBQ as the cauliflower takes on a really nice smoky and chargrilled flavour.
- 1 large cauliflower
- Handful of brazil nuts (soak for a few hours beforehand if you can, makes them easier to digest)
- 1 clove of garlic
- Juice of 1 lemon
- Bunch of basil
- 1Tbsp nutritional yeast (optional but adds a nice parmesan taste)
Construction: Making the pesto is like making any other, but without the parmesan and without the oil. Add all the ingredients together along with the seasoning and some water and blend until you get a pesto consistency. Cut the cauliflower into two large steaks (or four smaller ones dependant of the size of the cauliflower). Griddle in a pan with a little oil until it browns on each side. Top each of the steaks with some pesto and bake in the oven until it crisps up, about 15 minutes. I save a little of the pesto back to pour over the finished dish. In the picture its served with a butterbean and greens simple stew. Could not be an easier or tastier dish!