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Roasted Cauliflower Steaks with Pistachio Pesto
LIZ'S HEALTHY TABLE15Ingredients
3Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 cauliflower (medium-size, cut into three to four, 1-inch-thick whole slices about 6 ounces per slice, plus remaining florets )
- 3 tsp. extra-virgin olive oil (divided )
- kosher salt
- black pepper
- 1 tsp. fresh thyme (chopped)
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh basil ( lightly packed, plus more for garnish)
- 1/4 cup fresh tarragon (lightly packed )
- 1/4 cup Parmesan cheese
- 1/4 cup pistachio nuts ( plus more chopped pistachios for garnish )
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 1/4 garlic cloves (peeled)
- 1/8 tsp. kosher salt (plus more to taste )
- 1/8 tsp. ground black pepper (plus more to taste )
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