Oven Roasted Cauliflower Steaks with Pesto and Beans

This easy Oven Roasted Cauliflower Steaks with Pesto and Beans dish is so simple yet the flavors are so elevated! Perfect year round!

Are you ever looking for a dish that good to add to your meal rotation year round? If so, then this Oven Roasted Cauliflower Steaks with Pesto and Beans recipe is your newest addition!

This easy vegan meal idea is great no matter what the season is, but one of the great things about this dish is that it presents very well making it a great addition during the holiday season as well!

Cutting the cauliflower into steaks, makes it the perfect main course option to feed to family and friends.

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Why You’ll Love This Dish

Flavorful

Each part of this dish is seasoned on it’s own making sure that optimal flavor is achieved.

Not only that, but then it’s roasted for all those flavors to marry together and then topped with one of the most delicious pestos that you’ve ever tried!

Nutritious

You can always find delicious meals, but delicious and nutritious don’t always go hand in hand. However, they do with this dish.

Our main components of the cauliflower and beans come together to give us protein, fiber, and antioxidants. Not to mention the pesto being a great source of healthy fats and vitamins.

Oven Roasted Cauliflower Steaks with Pesto and Beans Ingredients:

Gather your ingredients!

Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make vegan dish:

• Cauliflower – We are cutting a head of cauliflower into thick slices, also called cauliflower steaks. This allows for a fasting cooking time than just roasting a whole cauliflower, but it also making for a wonderful presentation for dinners
• Butter Beans – are not only a great source of protein, but provides for an amazing textural difference with each creamy bite
• Pesto – we’re making a homemade pesto with basil, pine nuts, garlic, lemon, salt and olive oil. The herby and saltiness of the pesto pairs perfectly to bring the dish together
• Onions and Garlic – our aromatics for the bean portion of the dish starts adding our flavor right away
• Spices – we are using a variety of spices for both the cauliflower and beans in order to take our flavor to the next level- you’ll need smoked paprika, garlic powder, salt and pepper for this recipe
• Rice Vinegar– adds notes of richness with a slight hint of sweetness
• Vegetable Stock – we prefer using a low-sodium vegetable broth for this recipe to add in more flavor than just water would do

Substitutions and Variations:

• Cauliflower – you could try this recipe with cabbage steaks or even something like baked potatoes
• Butter Beans – other white beans could be substituted like great northern or cannellini beans
• Pesto – you can also use store made pesto for a quicker option or swap with something else like a roasted red pepper hummus. Alternatively, you can swap the basil with spinach or parsley or do half and half of a combination of the three. Pine nuts can be subbed with walnuts, cashews, or sunflower seeds.
• Onions – you can replace shallots with a sweet or yellow onion as well
• Rice Vinegar– you can sub with sherry vinegar or a red or white wine vinegar
• Vegetable Stock – water could always be substituted

Step by Step Instructions:

To start you’re going to preheat the oven to 500°F (260°C).

Start by making the pesto. Add all your pesto ingredients except the olive oil to a food processor. Then pulse until broken down. While pulsing, drizzle into the olive oil until well combined. Place in fridge.

Wash and dry your cauliflower heads. Remove any leaves from the cauliflower. Combine your spice mixture – smoked paprika, garlic powder, salt and pepper.

Cut 1-inch thick slices from the cauliflower head. You should get 3 to 4 slices from each head depending on the size of your cauliflower.

Place each cauliflower steak on a lightly greased baking sheet. Then, drizzle with olive oil and rub the oil across each steak. Sprinkle the mixture and rub in to make sure entire steak is covered if needed. Flip and repeat so that both sides are covered with oil and spice mixture.

Cover your pan with aluminum foil (or another same size or larger baking sheet upside down). Cook for 5-7 minutes, then remove foil and roast for 10 minutes. Flip carefully and cook for another 7-8 minutes.

Add in remaining olive oil to a skillet over medium low heat. Add in shallots and let cook for a few minutes until they start to brown and develop some caramelization. Add in garlic and cook for an additional minute.

Add your beans, stock, and pepper and stick together well. Let cook for 3-5 minutes or until fragrant and heated throughout. Add in rice vinegar and dried parsley. Stir together and remove from here.

To serve, add cauliflower steaks to a serving platter. Add beans across and on the sides. Top with fresh basil and parsley if desired. Serve pesto on the side or spread across.

Frequently Asked Questions:

What other vegan main dishes could I make?

If you love this vegan recipe, you may love these even more:

• Oven Roasted Brussels Sprouts and Edamame with Peanut Sauce
• Creamy Coconut Rice with Spiced Chickpeas
• Easy Vegan Chickpea Curry
• Vegan Green Bean Salad with Feta and Almonds
• Vegan Crispy Roasted Cauliflower
• Vegan Arugula Salad with Chickpeas Avocado and Cherry Tomatoes
• Vegan Zucchini Fritters

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This recipe was inspired by Eating Well.