Creamy Avocado-Cauliflower 'Steak' with Basil Pesto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A satisfying vegetarian dish featuring a seared cauliflower 'steak' drizzled with vibrant basil pesto, packed with healthy fats and fiber. This Italian-inspired vegetarian recipe (keto-friendly), ready in about 30 minutes, pairs cauliflower, avocado oil, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 2 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut cauliflower head into 3/4-inch thick slices. Heat 1 tbsp avocado oil in a skillet over medium-high heat until shimmering.
  2. Step 2: Sear cauliflower slices for 4-5 minutes per side until golden brown and tender, pressing gently to create a crust. Remove and set aside.
  3. Step 3: Blend 1/2 cup fresh basil, 1 tbsp pine nuts, 1 minced garlic clove, 1 tbsp olive oil, 1/2 tsp lemon juice, and 1/4 tsp salt in a food processor until smooth, scraping down sides as needed.
  4. Step 4: Drizzle pesto over seared cauliflower 'steaks' and serve immediately while warm.

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