Ingredients (use organic if possible):

• Large head of cauliflower
• 2 cups of fresh cilantro
• 1 cup sprouted pumpkin seeds
• 1/2 cup avocado oil (plus oil to coat steaks and for drizzling over green beans)
• ½ pound of green beans
• 1 glove garlic, minced.
• 1 shallot, chopped.
• 1 ½ tbsp. Bragg’s Organic Sprinkle
• 3 tsp Himalayan pink salt
• ¼ cup coconut flakes

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***