We’re making steaks tonight but using fresh cauliflower instead (is there anything this veggie can’t be used as?!), so fire up your grill pan and get ready to enjoy! We garnished these steaks with caramelized shallot and creamy, salty pesto sauce and every bite was super delicious!
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 tablespoon avocado oil
1 medium shallot, peeled & sliced
1 large head of cauliflower
2 tablespoons avocado oil
1 ½ teaspoons sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried red pepper flakes
½ cup prepared pesto sauce
Fresh parsley & basil leaves, chopped
Sauté your sliced shallot in avocado oil on a grill pan on medium-low heat until soft and caramelized. Remove from the pan and set aside.
Slice cauliflower in 4 thick “steaks”, being careful to keep each slice together and to remove the core from each slice.
Increase the heat to medium-high and when hot, place each cauliflower steak on the grill pan and do not move once in the pan so that they get good grill lines while cooking.
Flip the steaks after about 4 minutes per side.
Once done, garnish with your caramelized shallot and top with pesto and basil.
Save any leftovers in the fridge for up to 5 days.
Net Carbs: 9