Grilled Cauliflower Steaks with Pecan Basil Pesto

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Think veggies are a boring side dish? Think twice with these grilled cauliflower steaks with pecan pesto, perfect for backyard barbecues this summer.

Ingredients

  • 2 heads of cauliflower, cut into 8 1-inch cauliflower steaks
  • 1 tablespoon pecan oil, avocado oil, or olive oil
  • Salt and pepper, to taste
  • For the pesto:*
  • 2 cups fresh packed basil
  • 1/4 cup raw pecan halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove
  • 1 teaspoon lemon zest
  • 1/2 cup pecan oil or olive oil
  • 1/3 cup shredded Parmesan cheese

Instructions

  1. Preheat grill to medium high heat, about 375 to 400 degrees F.
  2. Brush both sides of cauliflower steaks with oil and season with salt and pepper.
  3. Gently place seasoned cauliflower steaks on grill. Grill each side for 4 minutes, gently flipping with a spatula.
  4. Remove cauliflower steaks from grill and let rest.
  5. Make the pesto: in a food processor, pulse the ingredients for pesto: basil, raw pecans, garlic, salt, pepper and lemon zest until the basil is finely chopped. Slowly add in the olive oil and combine to blend until combined.
  6. Transfer pesto to a bowl and stir in the parmesan cheese.
  7. To serve, top cauliflower steaks with pesto.

*You can also use your favorite store-bought pesto 

Nutrition facts

Calories

230

Fat

20

Sat Fat

2.5

Sodium

270

Carbs

11

Fiber

5

Protein

6

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