Pecan Crusted Salmon with Cauliflower Steaks & Peanut Sauce

Preheat the oven to 425 degrees.  Cut the cauliflower steaks into 3/4-1 inch think “steaks” and place on a sheet tray lined with parchment paper. Season each side liberally with olive oil and spices. Place on the bottom rack and bake for 20-25 minutes unti lthe under side is golden brown. Flip the steaks carefully and bake for another 10-15 minutes until tender.

Meanwhile, combine all the fish crust topping ingredients into a food processor. Pulse until the mixture resembles coarse sand. Add enough olive oil so that the mixture becomes a coarse crumb and sticks together when you press it with your fingers.  

Line the fish (or protein of choice) on a sheet tray lined with foil. Brush the salmon with a drizzle of olive oil, salt, and pepper. Press the pecan herb mix evenly onto the top of the fish. Bake until light pink all the way through (about 12-15 minutes depending on the thickness). 

While the fish is baking, make the sauce by combining all the ingredients into the food processor. If the mixture is too thick, add water 1 tbsp at a time until it is a smooth and pourable sauce. Taste for seasoning.

To serve:

Plate a cauliflower steak tops with a piece of fish and a few drizzles of the sauce-enjoy!