Grilled Cauliflower Steaks with Almond Pesto & Butter Beans


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!

Prep Time:
25 mins
Total Time:
25 mins
4 servings


  • 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


  1. Preheat grill to medium.

  2. 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.

  3. 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.

  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 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.

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

Nutrition Facts (per serving)

427 Calories
27g Fat
36g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 steak, 3/4 cup beans and 2 tablespoons sauce
Calories 427
% Daily Value *
Total Carbohydrate 36g 13%
Dietary Fiber 10g 37%
Total Sugars 3g
Protein 14g 28%
Total Fat 27g 34%
Saturated Fat 3g 16%
Vitamin A 1288IU 26%
Vitamin C 64mg 71%
Folate 84mcg 21%
Sodium 664mg 29%
Calcium 115mg 9%
Iron 4mg 24%
Magnesium 106mg 25%
Potassium 807mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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