Recipe of the week!
Grilled Cauliflower Steaks with Almond Pesto & Butter Beans
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
Preheat grill to medium.
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.
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.
Grill the steaks, turning once, until tender and nicely charred, 12 to 14 minutes total.
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.
Serve the cauliflower steaks over the beans, topped with the pesto and more herbs, if desired.
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