be_ixf;ym_202404 d_21; ct_100
February 25, 2022
By: TA Editorial Team

This Cauliflower Steaks with Mint-Pomegranate Pesto recipe originally appeared in the Winter 2022 issue of Tracy Anderson Magazine, available now for digital download and print orders.

Much like the Tracy Anderson Method itself, the 50+ nutrimental recipes in The Wonderland Issue of Tracy Anderson Magazine aim to help you achieve balance in the body, mind, and soul.

“It is key for us to take on the whole self—your nourishment, your sleep patterns, your emotional state, your spiritual being,” writes Tracy Anderson in an essay preceding the recipe section, adding, “By taking all of these vital components into account in a holistic manner, we can achieve not just a fleeting victory, but long-term success.”

This recipe for Cauliflower Steaks with Mint-Pomegranate Pesto—created by Tracy and Chef Alexander Browne along with Sandra Rojo, our intrepid Food Creative Editor—satisfies this wellness goal.

Keep reading for the full how-to, which includes a one-step recipe for mint-pomegranate pesto, a savory-meets-sweet sauce that dresses up every bite.

cauliflower steaks

Photo Credit: Jamie Bassett-Cann

Cauliflower Steaks with Mint-Pomegranate Pesto

Serves 3 to 4


For the cauliflower steaks:

  • 1 head cauliflower
  • 1 Tbsp olive oil
  • Salt to taste
  • ¼ cup pomegranate seeds Mint leaves (optional garnish)

For the pesto:

  • 1 cup fresh mint
  • 1 small shallot, chopped
  • 1 garlic clove, regular or black
  • Zest of 1 small lemon
  • 1 Tbsp lemon juice
  • ½ cup extra virgin olive oil
  • 1 tsp salt


For the cauliflower steaks:

  1. Preheat oven to 425°F.
  2. Trim stem off cauliflower head. Cut head of cauliflower, vertically (top to bottom) into 1-inch-thick steaks. Brush each side with oil and sprinkle with salt.
  3. Heat oil in a frying or cast iron pan. Sear on both sides for 3 to 4 minutes until browned or golden brown. Place on a baking sheet and bake for 5 to 8 minutes until fork tender.
  4. Drizzle with mint-pomegranate pesto and garnish with pomegranate seeds and mint leaves.

For the pesto:

  1. Place ingredients in a food processor or blender, pulse until smooth.

tracy anderson magazine the wonderland issue

For more recipes, pick up the latest issue of Tracy Anderson Magazine, available on