Fennel Pistachio Cauliflower Steaks
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
These Fennel Pistachio Cauliflower Steaks are a fresh, gluten-free, and vegan dish that offers a delightful combination of nutty and aromatic flavors, perfect as an appetizer or side dish.
Ingredients
Units
Scale
- 1 large head cauliflower
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup ground pistachios
- 2 teaspoons fennel seeds
- 1/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a baking pan with tin foil for easy cleanup.
- Remove the leaves from the cauliflower and trim the stem. Cut the cauliflower into thick, steak-like slices, about 1/2 inch thick. Alternatively, you can cut it into large florets.
- Arrange the cauliflower steaks or florets in a single layer on the prepared baking pan.
- In a small bowl, whisk together the ground cumin, olive oil, lemon juice, ground pistachios, fennel seeds, sea salt, and freshly ground black pepper until well combined.
- Drizzle the mixture evenly over the cauliflower, ensuring each piece is well coated.
- Bake in the preheated oven for 25 minutes, or until the cauliflower is tender and golden brown on the edges.
- Serve warm as an appetizer or side dish.
Notes
For a more intense flavor, allow the cauliflower to marinate in the spice mixture for 15 minutes before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness. You can substitute almonds or walnuts for pistachios if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4
- Sodium: 250
- Fat: 16
- Carbohydrates: 18
- Fiber: 6
- Protein: 6
- Cholesterol: 0
