Roasted Cauliflower Steaks with Pesto and Lemon Ricotta
Thick golden cauliflower steaks glazed with pesto, served on lemony ricotta with toasted seeds and tomatoes.
Made with Basil pesto. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.69 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Slice each cauliflower through the middle into 2 thick steaks of 2.5 cm, keeping the core so they hold together. Save the florets that fall off.
- 2
Put the steaks and loose florets on a large tray, drizzle with olive oil, season well and roast for 20 minutes.
20 min - 3
Turn the steaks, add the tomatoes and roast for 10 minutes more until golden at the edges and tender when a knife is pushed into the thickest part.
10 min - 4
Spread a spoonful of your ready made basil pesto (see the base recipe) over each steak and roast for 3 minutes.
3 min - 5
Meanwhile, toast the sunflower seeds in a dry pan for 2 minutes. Beat the ricotta with the lemon zest, lemon juice and a pinch of salt.
2 min - 6
Spread the ricotta on warm plates. Place the steaks on top with the tomatoes, florets, seeds and rocket.
Tips
- Cut through the core so the steaks hold. The outer florets will crumble off and can be roasted alongside.
- Roast at a high heat on a big tray. A crowded tray steams the cauliflower rather than browning it.
- Add the pesto only at the end. Pesto roasted for 30 minutes goes dark and bitter.
Storing and freezing
Cool quickly and keep in the fridge for up to 2 days. Reheat the cauliflower until steaming hot all the way through. Serve the ricotta cold.
Questions
Is this a main meal on its own?
Yes, with the seeds and ricotta it is filling, but you can add roast potatoes or a spoon of cooked quinoa. Those would make it no longer low carb.
Can I swap the ricotta?
Yes. Cottage cheese or Greek yoghurt mixed with lemon works well. For dairy free, use hummus, though the pesto itself still contains parmesan.
More made with basil pesto
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.