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!
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Ingredients
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½ cup almonds
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5 tablespoons chopped flat-leaf parsley, divided, plus more for garnish
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¼ cup packed fresh basil, plus more for garnish
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2 tablespoons chopped fresh chives, plus more for garnish
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Zest & juice of 1 lemon
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5 tablespoons extra-virgin olive oil, divided
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1 teaspoon salt, divided
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2 large heads cauliflower
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2 teaspoons smoked paprika
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1 teaspoon garlic powder
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2 medium shallots, minced
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1 clove garlic, minced
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2 (15 ounce) cans no-salt-added butter beans, rinsed
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½ cup water
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¼ teaspoon ground pepper
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2 teaspoons sherry vinegar
Directions
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Preheat grill to medium.
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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.
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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.
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Grill the steaks, turning once, until tender and nicely charred, 12 to 14 minutes total.
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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.
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Serve the cauliflower steaks over the beans, topped with the pesto and more herbs, if desired.
Originally appeared: EatingWell Magazine, April 2019
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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