Cauliflower Steaks with Pan-Roasted Brussels Sprouts

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

For the spinach pesto:
Handful of spinach
1/2 cup walnuts
1 tbsp nutritional yeast
1 tbsp Garlic
Juice of half a lemon
Salt & pepper to taste
+/- 3 tbsp olive oil

For the 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

DIRECTIONS
Spinach pesto:
Preheat oven to 375F. 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:
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 med heat and cook about 5 mins or until the bottoms of the sprouts start to develop a crust. Remove lid and cook an additional 4-5 minutes with the vinaigrette.