Pesto cauliflower steaks

November 10, 2018

Another delicious way to serve cauliflower. Serves 2. Per serve: Cal: 336; Fat: 34g; Pro: 6g; Carbs: 3g

Meal Type: Dinner
Recipe Type: LCHF
Serves: 2
Prep time: 00:15
Cook time: 00:30


  • 0.5 Cauliflower, medium
  • 6 tablespoon Extra virgin olive oil
  • 0.25 cups Parsley, raw
  • 1 Garlic, cloves
  • 0.25 cups Pine nuts
  • 1 teaspoon Salt, Himalayan
  • 1 tablespoon Juice, lemon
  • 0.5 teaspoon Dried chilli flakes
  • 50 grams Goat cheese


Preheat the oven to 180 degrees Celcius and line a baking tray with baking paper.

Slice the cauliflower from top to bottom into two thick steaks and lay these on the baking tray. Brush each steak with a tablespoon of olive oil and season with salt and pepper.

In a small food processor, add parsley, pine nuts, olive oil, garlic, chilli flakes, salt and lemon juice. Blitz until combined into a pesto-type topping.

Press the parsley pesto into the steaks and crumble or layer the feta cheese on top. Roast for 25-30 minutes, until the tops are golden brown and the cauliflower is just cooked through.

(I used a harder goats cheese, but any type of goats cheese will work).

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