Grilled Cauliflower Steak with Pesto
Elevate your vegetarian grilling game with this delicious and flavorful grilled cauliflower steak with pesto. Thick slices of cauliflower are marinated, grilled to perfection, and topped with a vibrant and herbaceous pesto sauce, creating a satisfying and nutritious dish. 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. Garnish the grilled cauliflower steaks with a sprinkle of toasted pine nuts and a few fresh basil leaves for an extra touch of elegance. Serve them as a main course or as a flavorful side dish alongside grilled vegetables or a salad.
Ingredients
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Crème fraiche -- 1 pt
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Minor’s® Chipotle Flavor Concentrate -- 1/2 cup
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Cauliflower, whole (1 lb) -- 2 ea
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Minor’s GreenLeaf™ Basil Pesto Sauce -- 1 Tbsp
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Olive oil -- 2 tsp
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Brussels sprouts, halved -- 1/2 pouch
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Salt and pepper -- to taste
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Pomegranate seeds -- 1/4 cup
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Corn, fresh, roasted, off the cob -- 1/2 Tbsp
Preparation
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1In a small bowl, whisk crème fraiche and chipotle flavor concentrate until smooth.
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2Cross-cut cauliflower into steaks. Glaze with GreenLeaf Basil Pesto.
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3On 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.
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4Add 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.
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5Mix Brussels sprouts, pomegranate seeds, and corn in a medium bowl.
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6Pool basil crema on the plate and top with cauliflower steak.
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7Garnish with corn mixture and serve.
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