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Cauliflower Steak over Mashed Parsnip

Serves 4


  • 1 head white cauliflower, sliced into 1-inch-thick steaks
  • 12 medium parsnips, peeled, cut into 1-inch pieces
  • 4 tablespoons coconut oil
  • 1/2 cup coconut milk
  • 1 roasted garlic clove
  • 1 small butternut squash, peeled, de-seeded, cut into 1/2-inch dice and dice
  • 4 leaves of fresh sage, chopped
  • 2 ounces pistachios, shelled
  • 10 sprigs cilantro
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 cup fresh spinach
  • 2 garlic cloves
  • salt and pepper to season


Preheat oven to 350° F.

  1. Arrange butternut squash on sheet tray and drizzle with 2 tablespoons coconut oil. Season with sage, salt and pepper. Roast in 350 ̊F oven until tender, about 1 hour.
  2. Bring 4 cups water to boil in a medium pot. Add parsnip pieces and boil until tender, about 30 minutes.
  3. In a food processor, combine pistachios, cilantro, spinach, garlic, oil and vinegar. Purée until smooth. Pour into a bowl and set aside.
  4. Place roasted parsnips in a clean food processor. Add roasted garlic, coconut milk, salt and pepper. Purée until smooth. Pour into a bowl and set aside.
  5. Drizzle both sides of cauliflower steaks with 2 tablespoons coconut oil. Place in a single layer on sheet tray; season with salt and pepper.
  6. Roast cauliflower steaks in 350 ̊F oven for 35 minutes.

To plate: Pour generous amount of parsnip purée on plate. Place roasted cauliflower steak over parsnips. Scatter roasted squash on outside edge for color. Drizzle with pistachio vinaigrette.