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Pesto Cauliflower Steaks with Balsamic Blistered Tomatoes

May 4, 2022
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Cheesy golden panko and pesto crusted cauliflower slices roasted up in the oven and topped with sweet and tangy blistered tomatoes and all the crispy salty toppings: these Pesto Cauliflower Steaks with Balsamic Blistered Tomatoes are the best classy dinner.

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Maybe you’re looking to impress your vegetarian friend, or maybe you just want to make a dinner that feels a bit out of your comfort zone. Maybe you’re looking to reduce your meat intake, or are just plain tired of cooking up chicken. Whatever the case, you’ve come to the right place. After a good week of eating in New York City last week, I am full of so many new ideas in the kitchen. There’s just something about a bit of time away that gets the creative juices flowing, you know? Plus, NYC really is the food capital of the world, and I stand by that. With some of the most game-changing Italian, indulgent sushi, and everything in between, there’s really a whole world of flavors at your doorstep. That being said, after many nights of eating all the good pastas, I thought I’d order something a bit more unique for lunch one day. Yes, you guessed it, I ordered a cauliflower steak!! While cauliflower most definitely is not a steak, it proved to be the perfect carrier for so many other good flavors and textures… it was truly a work of art dish. Hence, now that I’m not, I’ve just got to take my own spin on this trend. The result? This Pesto Cauliflower Steaks with Balsamic Blistered Tomatoes — aka my newest obsession.

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the breakdown…

Don’t be fooled, this Pesto Cauliflower Steaks with Balsamic Blistered Tomatoes recipe is honestly much simpler than it sounds. First up, you have to get the pesto cauliflower steaks going. At their core, these are just cauliflower heads that have been sliced up into about three thick slices. Don’t worry if the ends of the cauliflower flys off as you are slicing. You can just roast up those extra florets on the side. Really, you just need to get those cauliflower steaks to be a little under an inch thick so that they can hold their shape while still being able to get cooked through. So, give those a quick slice then get on to the layering!

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This Pesto Cauliflower Steaks with Balsamic Blistered Tomatoes recipe does not specify a pesto recipe simply because I like to give you choices. You could go with a pistachio arugula pesto, a basil pesto, or even a sun dried tomato pesto. Any pesto under the sun will work (pretty much), so you could also go with a store bought variety. This recipe can truly be as easy or as complex as you would like… although I always recommend throwing together a quick homemade pesto:)))) Either way, lather up all of your cauliflower steaks with tons of that pesto, then go in with some panko and parmesan. I like to use gluten free panko flakes. Not only are they g-free, but they also have a nice crunch that’s delicious on top of the tender cauliflower. Lather up those steaks with all those goods then pop them in the oven! After just 25-35 minutes (depending on thickness), your cauliflower should be golden brown and tender. It’s truly a delicious bite in and of itself.

the toppings…

Still, I wouldn’t be me if I didn’t go in with all the toppings! First up, you’ve gotta have the balsamic glazed blistered tomatoes. I seriously make these allll the time during tomato season (such a fun twist on caprese, too) because they are so freaking easy. All you have to do is get your pan scorching hot with a bit of oil then toss in the cherry tomatoes. After just a few minutes, they should get the perfect char on the outside. Then, with a little bit of salt and balsamic glaze, the sweet, stickiness, and tanginess all really comes together. It’s the best!

The last few toppings are where things get more flexible. I love to add a bit of crispy prosciutto on mine, but you could totally leave that out if you are going vegetarian. Maybe substitute it with some toasted pistachios or walnuts??? In any case, to o crisp up my prosciutto, I usually just roll up the pieces into bunches and pop them into the oven for 10-12 minutes on a baking sheet. Alternatively, you could crisp them up on the stove. The process is really quite simple, yet it adds the perfect little salty flavor to the dish. Then, I like to garnish everything with a bit of arugula (dressed in lemon juice and olive oil or plain — both work) and hit it with a drizzle of all the good stuff. I’m talking balsamic glaze, a good olive oil, or some more pesto. Or even all of the above — just don’t go overboard, as the steaks have so much flavor in and of themselves! 

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how to serve them up…

This Pesto Cauliflower Steaks with Balsamic Blistered Tomatoes is truly perfect for just about any occasion. I love to serve it up for a light dinner as is, or even bulk it up with a side of orzo or quinoa. Some extra dressed arugula on the side would also be delicious! Or, if you’ve got meat lovers in the house, you could easily throw some grilled flank steaks or chicken on the side of this one. The world is truly your oyster! In terms of branching out of your average weeknight meal, this one also works incredibly well for entertaining. Have some plant based guests coming to dinner? Make this for an entree? Or, maybe you’re just looking for a bulkier appetizer or side. This one is golden for that, too. Really, you cannot go wrong with this… I swear it will convert just about anyone into a cauliflower lover!!

I hope you love these Pesto Cauliflower Steaks with Balsamic Blistered Tomatoes as much as I do! Let me know what you think in the comments below:))

Pesto Cauliflower Steaks with Balsamic Blistered Tomatoes
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Pesto Cauliflower Steaks with Balsamic Blistered Tomatoes

Recipe by Annie PatrickCourse: Main Course, AppetizerCuisine: American, FusionDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

35

minutes
Total time

50

minutes

Cheesy golden panko and pesto crusted cauliflower slices roasted up in the oven and topped with sweet and tangy blistered tomatoes and all the crispy salty toppings: these Pesto Cauliflower Steaks with Balsamic Blistered Tomatoes are the best classy vegetarian dinner.

Ingredients

  • cauliflower steaks

  • 2 large heads cauliflower, each cut into 3 slices (six ½ inch slices total)*

  • 1 cup pesto (this one is delicious)

  • ⅓ cup panko breadcrumbs (gluten free works)

  • ½ cup parmesan cheese, grated

  • Olive oil spray, as needed

  • balsamic blistered tomatoes:

  • 1 tbsp olive oil

  • 2 pints cherry tomatoes

  • 2 tbsp balsamic glaze

  • Salt and pepper, to taste

  • Red pepper flakes, to taste

  • assembly:

  • Crispy prosciutto, as desired* (can omit for vegetarian)

  • Fresh arugula, to garnish

  • Drizzle of balsamic glaze, pesto, or olive oil, as desired

Instructions

  • Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  • Spread the cauliflower slices out onto the prepared baking sheet. Evenly spoon a generous amount of the pesto onto each piece. Sprinkle some panko and extra parmesan directly on top of the pesto, then spray everything with a bit of olive oil. Transfer the baking sheet to the oven and bake for 35-45 minutes, or until the steaks are golden brown and tender.
  • Meanwhile, prepare the balsamic blistered tomatoes. In a large cast iron (or heavy bottomed) skillet, heat the olive oil over high heat. Once very hot, toss the cherry tomatoes into the skillet. Sauté the tomatoes for 6-8 minutes, or until they are blistered and charred. Be careful to not stir them too much. Then, mix in the balsamic glaze and the salt, pepper, and red pepper flakes. Remove from heat.
  • Top your cheesy golden cauliflower steaks with some of the balsamic blistered tomatoes. Garnish with crispy prosciutto and arugula, as desired. Finish with a drizzle of balsamic glaze, pesto, or olive oil, if desired. Serve and enjoy!
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