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
10 portions

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 Basil Pesto Gluten Free.

Preparation

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

Method

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.