Fire up the grill for a simple and healthy warm-weather meal from registered dietitian nutritionist Sarah Dayton.
Time: 25 minutes
2 heads cauliflower – trimmed of outside leaves
2 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. ground pepper
1 tsp. salt—divided
1/2 cup walnuts (or any nut you have on-hand: almonds, cashews, mixed nuts will all work)
1 cup parsley
1/4 cup fresh basil—packed
Zest and juice of 1 lemon
2 cans not salt added butter beans – drained and rinsed
1 large shallot – finely diced
1 clove garlic – minced
2 tsp. apple cider vinegar
3 Tbsp. olive oil—divided
1. Heat grill to medium.
2. Cut cauliflower heads into ‘steaks’—place stem side down on the cutting board and slice two large ‘steaks’ from the center, leaving the core intact. (Note: There will be leftover cauliflower from the ends. Try this roasted in the oven with salt pepper and olive oil for a fun weeknight side dish or serve raw with dip for an easy after-school snack!)
3. Spray the cauliflower steaks with pan spray and sprinkle with paprika, 1/2 of the salt and garlic powder on both sides. Grill for 7 minutes, then turn and grill 5-6 minutes more.
4. Meanwhile, to make the pesto: Pulse the parsley, basil, scallions, lemon juice and zest, 2 tbsp. oil and 1/4 tsp. salt in the food processor until well-combined. This can be done up to three days in advance.
5. Add the remaining 1 tbsp. of olive oil to a pan and soften shallots and garlic and 1/2 a cup of water. Cook 5 minutes. Stir in vinegar.
6. Serve the cauliflower steaks over the beans and top with the pesto.