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Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupalmonds5tablespoonschopped flat-leaf parsley, divided, plus more for garnish¼cuppacked fresh basil, plus more for garnish2tablespoonschopped fresh chives, plus more for garnishZest & juice of 1 lemon5tablespoonsextra-virgin olive oil, divided1teaspoonsalt, divided2large headscauliflower2teaspoonssmoked paprika1teaspoongarlic powder2mediumshallots, minced1clovegarlic, minced2(15 ounce) cansno-salt-added butter beans, rinsed½cupwater¼teaspoonground pepper2teaspoonssherry vinegar
Cook Mode(Keep screen awake)
Ingredients
½cupalmonds
5tablespoonschopped flat-leaf parsley, divided, plus more for garnish
¼cuppacked fresh basil, plus more for garnish
2tablespoonschopped fresh chives, plus more for garnish
Zest & juice of 1 lemon
5tablespoonsextra-virgin olive oil, divided
1teaspoonsalt, divided
2large headscauliflower
2teaspoonssmoked paprika
1teaspoongarlic powder
2mediumshallots, minced
1clovegarlic, minced
2(15 ounce) cansno-salt-added butter beans, rinsed
½cupwater
¼teaspoonground pepper
2teaspoonssherry vinegar
DirectionsPreheat 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.Originally appeared: EatingWell Magazine, April 2019
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.
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.
Originally appeared: EatingWell Magazine, April 2019
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Nutrition Facts(per serving)427Calories27gFat36gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
