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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.

Hudson Valley Restaurant Week is back this April 8-21!