Simply Scratch · by Laurie McNamara
Roasted Cauliflower Steaks with Toasted Walnut Parsley Pesto
NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 25%
CARBS 17G18% OF CAL
6G FIBER0G ADDED4G INTRINSIC6G OTHER4G TOTAL SUGAR
FAT 29G71% OF CAL
5G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick slices of cauliflower roasted until golden and tender, topped with a vibrant parsley and toasted walnut pesto. A satisfying vegetarian main course with herbaceous flavor.
mainamerican⚙️ food processor🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large head of cauliflower (sliced into four 1-inch "steaks")
- olive oil
- kosher salt
- freshly ground black pepper
- 1 cup walnuts (toasted)
- 4 cloves garlic (peeled and roughly chopped)
- 1 bunch parsley (roughly chopped)
- 5 green onions (light green and dark green parts only, roughly chopped)
- 1/2 cup freshly grated parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
At a glance
PER SERVING · TIME 50M
CAL 19%·PRO 25%
CARBS 17G18% OF CAL
6G FIBER0G ADDED4G INTRINSIC6G OTHER4G TOTAL SUGAR
FAT 29G71% OF CAL
5G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 941mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 816mg
- Calcium
- 265mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 941MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.