Appetizer/Small Plates Entrées Side Dishes

Grilled Cauliflower Steak with Pesto

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.

0:25 TIME

Today’s diners expect plant-based entrées to be just as delicious and satisfying as traditional meat-centric meals. This hearty Grilled Cauliflower Steak with Pesto recipe hits a “10” on the craveability meter. Easily pump up the flavor of pastas, salads, and other plant-forward meals with Minor’s GreenLeaf Cilantro Pesto Gluten Free.

Preparation

Ingredients

Minor’s® GreenLeaf™ Cilantro Pesto Sauce	1/2 cup
Crème fraiche	1 pt
Minor’s Chipotle Flavor Concentrate	1 Tbsp
Cauliflower, whole (1 lb)	2 ea
Brussels sprouts, halved	1/2 pouch
Pomegranate seeds	1/4 cup
Corn, fresh, roasted, off the cob	1/2 Tbsp
Vegetable broth (12 oz)	1 1/2 cup

Method

In a small bowl, whisk crème fraiche and Chipotle Flavor Concentrate until smooth.
Cross-cut cauliflower into steaks. Glaze with GreenLeaf Cilantro 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 cilantro crema on the plate and top with cauliflower steak.
Garnish with corn mixture and serve.