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Grilled Cauliflower Steak with Pesto

  • Preparation time
    25 min
  • Difficulty Easy
  • Number of servings

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
  • 1
    In a small bowl, whisk crème fraiche and chipotle flavor concentrate until smooth.
  • 2
    Cross-cut cauliflower into steaks. Glaze with GreenLeaf Basil Pesto.
  • 3
    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.
  • 4
    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.
  • 5
    Mix Brussels sprouts, pomegranate seeds, and corn in a medium bowl.
  • 6
    Pool basil crema on the plate and top with cauliflower steak.
  • 7
    Garnish with corn mixture and serve.