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.
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.
Components