Grilled Cauliflower Steak with Pesto

Name: Grilled Cauliflower Steak with Pesto
Total time: 25 s
Yield: 10
Ingredients: 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

Preparation time
25 min
Difficulty Easy
Number of servings
10

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.

Ingredients

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

Preparation

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.

Components

See Related Products

Minor’s Chipotle Flavor Concentrate Gluten Free 14.4 oz (Pack of 6)