' Grilled Cauliflower Steaks with Pesto & Beans - Vino Mas

Grilled Cauliflower Steaks with Pesto & Beans

If you make this recipe the way it is below it is a vegan recipe due to the almond pesto.  However, to shorten the pre time, you can use a pre-made jarred pesto from the store, but most of the jarred pestos have cheese in them.  To “savory” up the steaks, I usally add fresh flaked Parmigiano-Reggiano on top before plating, as a note, they do make “Vegan” Parmesan which works great too.  The reason that there are 2 heads of cauliflower to make this recipe when you only cut a couple of "steaks" from each, but it guarantees the best results.

  • 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. IF you are planning to make your own pesto - If you want add some Parmigiano-Reggiano to the mix. 

    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.

    Pair with any type of Bubbly or a California Sauvignon Blanc

Eating Well April 2019

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