The brussels recipe is adapted from one of my favorites by @primal_gourmet. It pairs well with the cauliflower steak as a main topped with spinach pesto.

INGREDIENTS

Cauliflower Steaks

4 center cut cauliflower steaks

Olive oil

Salt, pepper and smoked paprika to taste

SPINACH PESTO

Handful of spinach

½ cup shelled walnuts

1 tbsp nutritional yeast

1 tbsp garlic

Juice of half a lemon

Salt & pepper to taste

+/- 3 tbsp olive oil

Preheat oven to 375° F. Drizzle cauliflower steaks with olive oil and then season on both sides. Roast for 15 mins, flip, then roast for another 15 mins or until nicely browned. 

While cauliflower steaks are roasting, combine all pesto ingredients in a food processor. Use this to top the steaks when you’re ready to serve. 

BRUSSELS SPROUTS

1 lbs raw Brussels sprouts, halved

Olive oil

1 tbsp garlic 

1 tbsp whole-grain mustard 

1 tbsp organic maple syrup

Juice of half a lemon

3 tbsp olive oil

Salt to taste

To a mason jar, add garlic, mustard, maple syrup, olive oil and lemon juice. Season to taste. Top with lid and shake until emulsified. Add 3-4 tbsp of olive oil to a skillet. Lay Brussels sprouts, cut-side down, in the pan in a single layer. Cover skillet with a lid, place over medium heat and cook for about 5 mins or until the bottoms of the sprouts start to develop a crust. Remove lid and cook for an additional 4-5 mins with the vinaigrette.