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 tsp ground cumin
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) freshly squeezed lemon juice
- 1/2 cup (120 ml) ground pistachios
- 2 tsp fennel seeds
- 1/4 tsp sea salt
- 1/2 tsp 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
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Frequently Asked Questions
Should I marinate the cauliflower before baking?
It is optional but recommended for more flavor — the notes say allowing the cauliflower to marinate in the cumin, olive oil, lemon juice, ground pistachios, and fennel seed mixture for 15 minutes before baking intensifies the taste. The base recipe goes straight from coating to oven at 375°F (190°C) for 25 minutes.
Can I substitute a different nut for the ground pistachios?
Yes — the notes say you can substitute almonds or walnuts for the ½ cup of pistachios if desired.
