Need some new meatless dinner ideas?
This vegan recipe for grilled cauliflower steaks with buttery (but butter-free!)
butter beans and almond pesto comes together in just 25 minutes but is impressive enough to serve to guests.
Place cauliflower heads on a cutting board, stem-side down.
(Reserve the remaining cauliflower for another use.)
Brush the steaks with 2 tablespoons oil.
Combine paprika, garlic powder and 1/2 teaspoon salt in a small bowl.
Sprinkle the mixture on both sides of the steaks.
Grill the steaks, turning once, until tender and nicely charred, 12 to 14 minutes total.
Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium heat.
Add shallots and garlic and cook until the shallots start to soften, about 1 minute.
Add beans, water, pepper and the remaining 1/4 teaspoon salt.
Cook, stirring occasionally, until hot, about 5 minutes.
Remove from heat and stir in vinegar and the remaining 1 tablespoon parsley.
Serve the cauliflower steaks over the beans, topped with the pesto and more herbs, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
