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  • Writer's pictureAl Friedman

Recipe of the week!

Grilled Cauliflower Steaks with Almond Pesto & Butter Beans

Recipe Summary

Active:25 mins

Total:25 mins


Nutrition Profile:


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, rinsed½ cup water¼ teaspoon ground pepper

2 teaspoons sherry vinegar


Step 1

Preheat grill to medium.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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

Nutrition Facts:

Per Serving:427 calories; 26.9 g total fat; 3.1 g saturated fat; 663 mg sodium. 807 mg potassium; 35.5 g carbohydrates; 10.4 g fiber; 3 g sugar; 13.8 g protein; 1288 IU vitamin a iu; 64 mg vitamin c; 84 mcg folate; 114 mg calcium; 4 mg iron; 106 mg magnesium;

Exchanges: 5 Fat, 1 1/2 Starch, 1 1/2 Vegetable, 1 Lean Protein

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