Grilled Cauliflower Steaks with Almond Pesto & Butter Beans

Grilled Cauliflower Steaks with Almond Pesto & Butter Beans

1 Review
From: EatingWell Magazine, April 2019

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!

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • ½ cup almonds
  • 5 tablespoons chopped flat-leaf parsley, divided, plus more for garnish
  • ¼ cup packed fresh basil, plus more for garnish
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • Zest & juice of 1 lemon
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon salt, divided
  • 2 large heads cauliflower
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 2 medium shallots, minced
  • 1 clove garlic, minced
  • 2 (15 ounce) cans no-salt-added butter beans, rinsed
  • ½ cup water
  • ¼ teaspoon ground pepper
  • 2 teaspoons sherry vinegar

Preparation

  • Prep

  • Ready In

  1. Preheat grill to medium.
  2. Pulse almonds, 4 tablespoons parsley, basil, chives, lemon zest and juice, 2 tablespoons oil and ¼ teaspoon salt in a food processor until chopped.
  3. Place cauliflower heads on a cutting board, stem-side down. Using a large chef's knife, cut two ½-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 ½ teaspoon salt in a small bowl. Sprinkle the mixture on both sides of the steaks.
  4. Grill the steaks, turning once, until tender and nicely charred, 12 to 14 minutes total.
  5. 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 ¼ teaspoon salt. Cook, stirring occasionally, until hot, about 5 minutes. Remove from heat and stir in vinegar and the remaining 1 tablespoon parsley.
  6. Serve the cauliflower steaks over the beans, topped with the pesto and more herbs, if desired.

Nutrition information

  • Serving size: 1 steak, ¾ cup beans and 2 tablespoons sauce
  • Per serving: 427 calories; 27 g fat(3 g sat); 10 g fiber; 35 g carbohydrates; 14 g protein; 84 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 1,288 IU vitamin A; 64 mg vitamin C; 114 mg calcium; 4 mg iron; 663 mg sodium; 807 mg potassium
  • Nutrition Bonus: Vitamin C (107% daily value), Vitamin A (26% dv), Iron (22% dv), Folate (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 5 fat, 1½ starch, 1½ vegetable, 1 lean protein

Reviews 1

May 06, 2019
profile image
By: Lisa Holcomb
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!
More Reviews