Dear Ron Swanson, I never want to disappoint you, but you're really gonna hate this recipe.

Cauliflower - it's not just a side dish anymore!

In my opinion, we don't give cauliflower the credit it deserves. It's an often overlooked, but super versatile veggie, and it's able to shape shift into pretty much anything you can imagine.

Want to eat rice without eating rice? Cauliflower!

Want to eat pizza without eating bread? Cauliflower!

Want to thicken up a nice, pureed veggie soup without adding potatoes or cream? Cauliflower!

Today's question is "Want to eat a steak without eating meat?" and the answer is (obviously), "Cauliflower!"

I wanted to show those brainy-looking brassicas some love by making them the main event in this recipe.

This meal tastes hearty when you're eating it, but when you're done you feel light, loaded with energy, and totally satisfied.

These cauliflower steaks do so much more for your body than a meat steak (ha! meat steak?!) ever could - plus, they're much better for the planet, especially when grown organically. They're super anti-inflammatory, facilitate detoxification, kill cancer cells, boost brain function + heart health, supports healthy digestion, and they're packed with vitamins and minerals.

I really wanted to make sure the cauli-steaks didn't feel like a side dish - so I made sure not to steal the show with some elaborate extras. A kale-walnut pesto seemed like the perfect way to sneakily (and tastily) include a truckload of extra nutrition without making the cauliflower jealous.

Pesto is also SO easy to make. So easy that I wasn't even planning on making a pesto this week, but was able to throw one together in a couple of minutes with stuff I had on hand in my fridge and pantry. All it took was some kale, walnuts, garlic, EVOO, lemon juice + zest, and parmesan cheese.

You can really make it with any greens + nuts - and if you're dairy-free you can 100% omit the cheese.

The pesto in and of itself actually makes for a pretty balanced meal - at a really high level it's outrageously high in antioxidants + supports detoxification, crushes inflammation, boosts heart + circulatory health, optimizes brain function, fights cancer, stabilizes blood sugar levels, regulates cholesterol, facilitates proper digestion + nutrient absorption, promotes healthy weight, boosts energy levels, improves skin health, and strengthens immune function.

How's that for a superfood?

Also, don't you love how foods tend to boost the health of things they're shaped like? I mean, cauliflowers and walnuts are totally shaped like brains - it's adorable.

This pesto is good on pretty much anything you can imagine - eggs, salad, pasta, sammies, as a marinade, and even to put out as a dip at a fiesta.

As a side note, I used a quasi-aggressive amount of raw garlic in this recipe (3 cloves!) because I love the taste of it and it's really just one of the best things you can put in your body. If you're not a garlic groupie like me (or if you need to speak face to face with someone who cares about your breath in the near future), feel free to cut back on the amount.

Without further ado, it's cauli-steak time!

Cauliflower steak with kale-walnut pesto

Serves: 4

Ingredients: (Always organic, if possible)Cauliflower Steaks:

1 head of cauliflower
Paprika
Salt + pep

Kale-Walnut Pesto:

6-7 medium/large kale leaves
3 garlic cloves (if you're not a garlic monster like me, feel free to cut back to 1-2 cloves)
1/2 cup walnuts
1/3 cup EVOO
1/4 cup parmesan cheese
Juice of 1 lemon
Zest of 1/2 a lemon
Salt + pep

Directions:

Cauliflower Steaks:

Preheat your oven to 400°F.
Trim any leaves from the cauliflower, then cut it lengthwise into four 1" steaks.
Melt ghee in a cast iron skillet over high heat, and brush the cauliflower with some of the ghee before seasoning with salt, pep, and paprika (season well, the same way you would with a piece of meat), the ghee will help the seasoning stay in place.
Place the cauliflower steaks into the skillet and cook for 3 min (without moving), then flip the steaks over and cook that side for another 3 min.
Pop the skillet in the over for 7 min, until the cauliflower steaks are cooked through.

Kale-Walnut Pesto:

Remove the fibrous stalks/stems from the kale leaves, discard, and then give the kale a quick 1-2 min massage before adding to a high-power blender or food processor.
Add remaining ingredients and blend until the consistency of the pesto is smooth, but still a bit chunky (feel free to add more EVOO if you want a smoother texture).
Spoon pesto onto serving plates, top with cauliflower steaks, and chow down!

Cauliflower Steak with Kale-Walnut Pesto