Roasted Cauliflower Steaks with Smoky Pimento Cream and Toasted Pumpkin Seeds

Ingredients

• •1 large head of cauliflower, cut into 1-inch thick steaks
• •2 tablespoons olive oil
• •1 teaspoon smoked paprika
• •1/2 teaspoon garlic powder
• •1/2 teaspoon ground cumin
• •Salt and black pepper to taste
• •1/4 cup roasted pumpkin seeds
• •1/2 cup unsweetened, plain yogurt or vegan yogurt alternative
• •1 roasted red pepper, jarred or roasted at home
• •1 tablespoon pimentos, chopped
• •1 teaspoon red wine vinegar
• •1/4 teaspoon cayenne pepper (optional)
• •1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   Gently brush the cauliflower steaks with olive oil on both sides.

3. 3

   Mix smoked paprika, garlic powder, ground cumin, salt, and black pepper in a small bowl, then sprinkle evenly over the steaks.

4. 4

   Place the cauliflower steaks on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until golden brown and tender.

5. 5

   While the cauliflower roasts, prepare the smoky pimento cream by blending the yogurt, roasted red pepper, pimentos, red wine vinegar, and cayenne pepper (if using) in a food processor until smooth. Adjust seasoning with salt to taste.

6. 6

   Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden.

7. 7

   To serve, plate the roasted cauliflower steaks and drizzle with the smoky pimento cream. Sprinkle toasted pumpkin seeds on top and garnish with fresh parsley.