Grilled cauliflower steak is glazed with pesto and served with a mixture of crispy Brussels sprouts, pomegranate, and corn along with a schmear of smoky chipotle crema.
Crème fraiche -- 1 pt
Minor’s® Chipotle Flavor Concentrate -- 1/2 cup
Cauliflower, whole (1 lb) -- 2 ea
Minor’s GreenLeaf™ Basil Pesto Sauce -- 1 Tbsp
Olive oil -- 2 tsp
Brussels sprouts, halved -- 1/2 pouch
Salt and pepper -- to taste
Pomegranate seeds -- 1/4 cup
Corn, fresh, roasted, off the cob -- 1/2 Tbsp
In a small bowl, whisk crème fraiche and chipotle flavor concentrate until smooth.
Cross-cut cauliflower into steaks. Glaze with GreenLeaf Basil Pesto.
On a grill over medium high flame, add pesto-glazed cauliflower and cook for 2-3 minutes on each side until cooked through. Finish in oven at 350°F if needed.
Add olive oil to sauté pan and sear Brussels sprouts over medium high flame until crispy. Season with salt and pepper to taste and cook until tender.
Mix Brussels sprouts, pomegranate seeds, and corn in a medium bowl.
Pool basil crema on the plate and top with cauliflower steak.
Garnish with corn mixture and serve.