Grilled Cauliflower Steaks with Pesto

Grilled Cauliflower Steaks with Almond Pesto & Butter Beans

Recipe Courtesy of EATING WELL Magazine, April 2019 

We just made this delicious dish last night and loved it! I actually cut the recipe in 1/2 because I knew that it would just be my husband and I eating the dish and I didn't want to fuss with too many leftovers. The fresh pesto creates a delicious aroma throughout your house and the butter beans add a nice touch of hearty flavor. Quick note: Make sure that you grill the cauliflower steaks long enough for them to become nice and tender. Enjoy!

Active: 25 mins. Total: 25 mins.

Ingredients

1/2 cup almonds

5 Tbsp chopped flat-leaf parsley, divided, plus more for garnish

1/4 cup packed fresh basil, plus ore for garnish

2 Tbsp chopped fresh chives, plus more for garnish

Zest + Juice of 1 lemon

5 Tbsp EVOO (extra virgin olive oil), divided

1 tsp salt, divided

2 large heads of cauliflower

2 tsp smoked paprika

1 tsp garlic powder

2 medium shallots, minced

2 15-ounce cans no-salt added butter beans, rinsed

1/2 cup water (or stock.. what I used)

1/4 tsp ground pepper

2 tsp sherry vinegar

Directions

1. Preheat grill to medium
2. Pulse almonds, 4 Tbsp parsley, basil, chives, lemon zest + juice, 2 Tbsp EVOO and 1/4 tsp salt in food processor until chopped to make pesto
3. Place cauliflower heads on cutting board, stem-side down. Using a large chef's knife, cut two 1/2 inch thick slice from the center of each head to make 4-6 'steaks.' (Reserve the remaining cauliflower for another use). Brush the steaks with 2 Tbsp EVOO. Combine paprika, garlic powder and 1/2 tsp salt in small bowl. Sprinkle the mixture on both sides of the steaks.
4. Grill the steaks, turning once, until tender and nicely charred, 15-20 mins total.
5. Meanwhile, heat the remaining 1 Tbsp EVOO 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 tsp salt. Cook, stirring occasionally, until hot, about 5 mins. Remove from heat and stir in vinegar and the remaining 1 Tbsp parsley.
6. Serve cauliflower steaks over the beans, top with the pesto and more herbs if desired.