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Cauliflower Steaks w/ Pinenut Currant Herb Salsa

cauliflower steaks

Cauliflower is so versatile and these days is used in a variety of recipes from a rice alternative to grain free pizza crust.  While we love all these creative ways to use cauliflower, sometimes we just love a classic roasted cauliflower recipe where this health boosting vegetable can really shine.  You’ll love the fresh parsley and cilantro paired with garlic, toasted pinenuts and lemon juice.


Cauliflower is a very good source of the vitamin choline, providing 11% of the daily recommended value in just 1 cup of cooked cauliflower.  Choline is a critical nutrient for the brain and nervous system.  A new study found that choline helps protect the brain from Alzheimer’s by reducing the level of homocysteine, an amino acid that can have neurotoxin properties.  Scientists also found that choline reduces the activation of microglia, which are cells that clear away debris in the brain (microglia are necessary for brain health, but if over activated they can cause brain inflammation, which has been linked with Alzheimer’s).


Cauliflower Steaks w/ Pinenut Currant Herb Salsa  

1 cauliflower, cut in thick pieces about 1 inch thick
Avocado oil
Sea salt
Black pepper

Pinenut Currant Herb Salsa
3 Tbsp pinenuts, lightly toasted
4 cloves roasted garlic, chopped
¼ cup cilantro, chopped
¼ cup parsley, chopped
¼ cup extra virgin olive oil
2 Tbsp fresh lemon juice
2 Tbsp currants (optional)
Sea salt to taste


  1. Preheat oven to 400 and line a baking sheet with parchment paper.
  2. Rinse off the cauliflower.  Carefully trim away the leaves from the bottom.
  3. You’ll want to slice thick pieces of cauliflower to form “steaks.”  Slice the cauliflower vertically in around 1 inch thick slices. Depending on the size of your cauliflower, you might only get 4 slices if it’s a small one.
  4. Place the cauliflower steaks on the parchment paper lined baking sheet and rub with some avocado oil, sea salt and pepper.
  5. Roast the cauliflower for around 20-25 minutes.  Take a peek and check to see that the edges are getting lightly browned.  Then flip the steaks over and bake for another 5-10 minutes.
  6. Meanwhile, combine the ingredients for the salsa.  You’ll want to lightly toast the pinenuts in a small skillet on the stovetop.  Or you can bake them on a small baking dish for a few minutes. Be careful not to burn them!  You can chop the herbs and garlic by hand or pulse them in a mini food processor.
  7. Once the cauliflower steaks are ready and lightly crisped on the edges, spread the salsa out over top and serve!
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