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Roasted Cauliflower Steak with Avocado Kale Vegan Pesto

Kimberly Snyder
5 from 1 vote
Servings 4


  • 1 large cauliflower head
  • 1 Tbs. coconut oil
  • 1 large ripe avocado
  • 1 lemon freshly juiced about 4 Tbs.
  • ½ cup chopped kale
  • ½ cup fresh basil tightly packed
  • ¼ teaspoon sea salt or more to taste


  • Preheat the oven to 425 degrees.
  • Cut off the cauliflower stems and slice the cauliflower into ½ inch steaks.
  • Lightly drizzle coconut oil the cauliflower and top with freshly ground black pepper.
  • Transfer cauliflower steaks onto a nonstick pan and roast in the oven for 10 minutes on each side, until golden.
  • While it is roasting, pull out a food processor and prepare your pesto.
  • Add the kale, basil and lemon juice, and process until greens are broken down a bit. Add avocado and salt, and process until smooth. Taste the pesto, and adjust seasonings.
  • Take the cauliflower out of your oven and transfer it to your favorite plate. Garnish with a serving of your Avocado Kale Vegan Pesto and enjoy it!
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