Cauliflower Steaks with Cilantro Pesto

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Cauliflower Steaks with Cilantro Pesto

This Cauliflower Steaks recipe was made by our certified health coach Melissa Nohr.  She is a busy mom of 2 sets of twins and she is passionate about whole food nutrition and healthy lifestyle on a budget.  She does nutrition coaching with people all over the world via Skype and at Exodus Health Center.  Check out her coaching page here and enjoy these cauliflower steaks with cilantro pesto!

Cauliflower Steaks with Cilantro Pesto

Prep

Cook

Total

Yield 2-4 steaks

Ingredients (use organic if possible):

Servings:  Makes 2-4 steaks

Directions:

Step #1:  Preheat oven to 400 degrees.

Step #2:  Slice cauliflower into “steaks”. Coat steaks with avocado oil and sprinkle with Bragg’s Organic Sprinkle.

Step #3:  Bake cauliflower steaks in preheated oven for 20 minutes or until desired tenderness.

Step #4:  While cauliflower is baking, prepare pesto by adding cilantro, pumpkin seeds, ¾ cup of avocado oil, and 1½ tsp salt to food processor. Process until mixture is blended.

Step #5:  For green beans, add green beans to boiling water and cook for 5 minutes. While beans are boiling, sauté shallot and garlic in ¼ cup avocado oil for 2 minutes. Add boiled green beans, 1 ½ tsp salt and ½ tbsp. Bragg’s Organic Sprinkle to shallot/garlic mixture and sauté together for 5 minutes or until desired tenderness.

Step #6:  To assemble, top cauliflower steak with pesto and green beans with coconut flakes. Drizzle avocado or olive oil over green beans if desired.

***The nutrition info for this recipe is based on the linked ingredients above** 

***Nutritional info does not include optional ingredients***

Courses Dinner

Nutrition Facts

Serving Size 1/4 head cauliflower

Amount Per Serving

Calories 756

% Daily Value

Total Fat 74 g

114%

Total Carbohydrates 20 g

7%

Dietary Fiber 8 g

32%

Sugars 4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dr Jockers Comments

This is a beautiful and tasty, plant-based keto recipe that is anti-inflammatory and fat burning.  This can be used as a main course or as a side dish depending upon what else you are serving.  If you are vegan or looking to adopt a more plant based diet than I would highly recommend making this one of your staple recipes.

The cilantro pesto tastes amazing and cilantro is one of the best herbs for liver and gallbladder health and sprouted pumpkin seeds are rich in B vitamins, zinc and omega 3 fatty acids.  The cauliflower provides a great texture and cauliflower is full of glucosinolates which are powerful cancer fighting nutrients.

This recipe is high in healthy fats, anti-oxidant phytonutrients and fiber.  It is low in protein and carbohydrates which keeps insulin and cancer pathways such as mTOR inhibited.  This is why we use this recipe as a main course as we update our Cancer Cleanse program.

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