Appetizer/Small Plates Entrées Side Dishes

Grilled Cauliflower Steak with Pesto

Grilled cauliflower steak is glazed with pesto and served with a mixture of crispy Brussels sprouts, pomegranate, and corn along with a schmear of smoky chipotle crema.
  • 0:25 TIME
  • 10 Portions
  • medium

PREPARATION

Ingredients

Crème fraiche

473 ml / 1 pt

Minor’s® Chipotle Flavour Concentrate      

125 ml / 1/2 cup

Cauliflower, whole (1 lb)

2 ea

Basil Pesto Sauce

15 ml / 1 Tbsp

Olive oil

10 ml / 2 tsp

Brussels sprouts, halved

454 gr / 1 lb

Salt and pepper

to taste

Pomegranate seeds

60 ml / 1/4 cup

Corn, fresh, roasted, off the cob

7.5 ml / 1/2 Tbsp

 

Method

  1. In a small bowl, whisk crème fraiche and chipotle flavour concentrate until smooth.
  2. Cross-cut cauliflower into steaks. Glaze with Basil Pesto.
  3. On a grill over medium high flame, add pesto-glazed cauliflower and cook for 2-3 minutes on each side until cooked through. Finish in oven at 350°F if needed.
  4. Add olive oil to sauté pan and sear Brussels sprouts over medium high flame until crispy. Season with salt and pepper to taste and cook until tender.
  5. Mix Brussels sprouts, pomegranate seeds, and corn in a medium bowl.
  6. Pool Chipotle crema on the plate and top with cauliflower steak.
  7. Garnish with roasted corn and serve.