grilled cauliflower steaks with almond pesto and butter beans

Dinner

Grilled Cauliflower Steaks with Almond Pesto & Butter Beans

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. We're sorry to ask you to buy 2 heads of cauliflower to make this recipe when you only cut a couple of "steaks" from each, but it guarantees the best results. Just think of it this way: having leftovers gives you an excuse to try one of our many other healthy cauliflower recipes!

Ingredients

½ cup almonds
5 tablespoons chopped flat-leaf parsley, divided, plus more for garnish
¼ cup packed fresh basil, plus more for garnish
2 tablespoons chopped fresh chives, plus more for garnish
zest & juice of 1 lemon
5 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
2 large heads cauliflower
2 teaspoons smoked paprika
1 teaspoon garlic powder
2 medium shallots, minced
1 clove garlic, minced
2 (15 ounce) cans no-salt-added butter beans, rinsed
½ cup water
¼ teaspoon ground pepper
2 teaspoons sherry vinegar

Directions

Preheat grill to medium.
Pulse almonds, 4 tablespoons parsley, basil, chives, lemon zest and juice, 2 tablespoons oil and 1/4 teaspoon salt in a food processor until chopped.
Place cauliflower heads on a cutting board, stem-side down. Using a large chef's knife, cut two 1/2-inch-thick slices from the center of each head to make 4 "steaks." (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.