Need some new meatless dinner ideas? This vegan recipe for grilled cauliflower steaks with buttery (but butter-free!) butter beans and almond pesto comes together in just 25 minutes but is impressive enough to serve to guests. We're sorry to ask you to buy 2 heads of cauliflower to make this recipe when you only cut a couple of "steaks" from each, but it guarantees the best results. Just think of it this way: having leftovers gives you an excuse to try one of our many other healthy cauliflower recipes!

Erin Alderson
Source: EatingWell Magazine, April 2019

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Ingredients

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Directions

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  • Preheat grill to medium.

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  • Pulse almonds, 4 tablespoons parsley, basil, chives, lemon zest and juice, 2 tablespoons oil and 1/4 teaspoon salt in a food processor until chopped.

  • Place cauliflower heads on a cutting board, stem-side down. Using a large chef's knife, cut two 1/2-inch-thick slices from the center of each head to make 4 "steaks." (Reserve the remaining cauliflower for another use.) Brush the steaks with 2 tablespoons oil. Combine paprika, garlic powder and 1/2 teaspoon salt in a small bowl. Sprinkle the mixture on both sides of the steaks.

  • Grill the steaks, turning once, until tender and nicely charred, 12 to 14 minutes total.

  • Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium heat. Add shallots and garlic and cook until the shallots start to soften, about 1 minute. Add beans, water, pepper and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until hot, about 5 minutes. Remove from heat and stir in vinegar and the remaining 1 tablespoon parsley.

  • Serve the cauliflower steaks over the beans, topped with the pesto and more herbs, if desired.

Nutrition Facts

427 calories; protein 13.8g 28% DV; carbohydrates 35.5g 11% DV; exchange other carbs 2.5; dietary fiber 10.4g 42% DV; sugars 3.4g; fat 26.9g 41% DV; saturated fat 3.1g 16% DV; cholesterolmg; vitamin a iu 1288.3IU 26% DV; vitamin c 64.1mg 107% DV; folate 84mcg 21% DV; calcium 114.5mg 11% DV; iron 4.4mg 24% DV; magnesium 105.7mg 38% DV; potassium 806.5mg 23% DV; sodium 663.5mg 27% DV.

Reviews (3)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/07/2019
I made this as directed and it was phenomenal! The cauliflower were easy to prepare and delicious but the pesto really made the meal - I caught my kids putting the leftovers on everything from their grilled cheese to their steaks until it was used up. Read More
Rating: 5 stars
05/06/2019
This is to DIE for! I used baby white limas because that is what I could find in the dry section. I simmered them with sage until tender. I used my grill pan instead of pulling out the charcoal grill. Not huge mistake but next time I am firing up the coals. I think it will add those deeper flavors at the bottom of the dish. That green/pesto sauce... Oh baby it's good! My new fav for sure! A few small oven roasted tomatoes on the side.. Perfect dinner and super filling! Read More
Rating: 5 stars
07/05/2019
Made this for dinner tonight and it was phenomenal! Definitely adding to my rotation. I used cannelloni beans since I couldn t find butter beans but made no other changes besides that. Served with a side of grilled garlic scapes. Yum!! Read More
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