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Grilled Lime Chili Cauliflower with Spicy Pinto Bean Puree and Chimichurri Sauce
Vegan, gluten-free, low fat and done in 30 minutes

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Grilled Lime Chili Cauliflower with Spicy Pinto Bean Puree and Chimichurri Sauce

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Ingredients

Adjust Servings:
1 medium head Cauliflower
1 medium, firm Green Tomato
1/4 cup Lime Juice
1 Tablespoon Chili Powder
Varies Salt and Pepper to taste
Refried Bean Puree
1 16 ounce can Vegan Refried Beans
1 10 ounce can Rotel Fire Roasted Tomatoes with Green Chilies *You may use plain fire roasted tomatoes if you do not care for spice
Chimichurri Sauce
3/4 cup, fresh Parsley
3/4 cup, fresh Cilantro
1 clove, minced Garlic
1/4 small avocado Avocado
2 teaspoons Pure Maple Syrup
2 Tablespoons Lime Juice
Garnish
1/2 sliced thin and fanned Avocado
A few leaves Cilantro
2 wedges Lime

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Cuisine:

This sweet and spicy southwestern meal is sure to impress your entire family. This elegant meal is easy to prepare in under 30 minutes. And its healthy and delicious. A win...win!

  • 30 minutes
  • Serves 2
  • Easy

Ingredients

  • Refried Bean Puree

  • Chimichurri Sauce

  • Garnish

Directions

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Are you looking for a quick and elegant dinner?

I was feeling a little gourmet today, so I searched my refrigerator for something easy to make but elegant in presentation. I bought a head of organic cauliflower  at the farmer’s market, and my garden is busting with fresh herbs and tomatoes. I also chose a large green tomato to accompany the grilled cauliflower for this dish.

I cook with cauliflower often because of its multiple health benefits. Cauliflower is a cruciferous vegetables. It contains a lot of fiber and aids in digestion. It also reduces the risk of cancer, and decreases risk of heart disease and memory loss. High in vitamin C and K, cauliflower also fights inflammation and aids in weight loss.

Cauliflower steaks are versatile and easy to grill. I used a grill mat in order to cook it slowly on medium low for 20 minutes. I wanted a southwestern flavor, so I brushed lime juice on both sides of each cauliflower steak before sprinkling with chili powder, salt and pepper.  You DO NOT need oil to grill. The lime juice wets the surface of the cauliflower, making the seasoning stick well. I added lime juice and the same seasonings to a green tomato I grilled to accompany the cauliflower.

Although the cauliflower steak is the primary part of the meal, I wanted to add a spicy bean puree mixture as a base. I used a can of vegan refried pinto beans and a can of Rotel tomatoes. I combined the cans in a medium sized sauce pan, making a perfect bean puree for the bottom of the plate. How simply is that?

Then, with only a few ingredients, the Chimichurri sauce is made for the top of the cauliflower. This whole meal took a total of 30 minutes to make, and it looks like it came from a fine dining restaurant.

Variation: If you don’t care for spicy, instead of using Rotel tomatoes, use a can of fire roasted tomatoes instead. The Chimichurri Sauce is mild with a sweet lime and herb flavor.

Assembling all of these components together truly creates a delicious eating experience. Healthy never tasted so good.

 

Steps

1
Done

Cut and Season Cauliflower and Green Tomato/Pre-Heat Grill to Medium Low

Using a medium sized cauliflower, turn it upside down and remove the leaves with your hands.
Cut the cauliflower in half through the stem.
The cauliflower should be in half.
Cut off each rounded side of the each side of the cauliflower, so now you have two flat sides.
It should look like a steak.
You want your cauliflower steak at least 1 inch thick.
Cut the green tomato thick as well by cutting off the stem end, and slicing the rest of the tomato in three equal pieces.
Season both sides of the cauliflower steaks and tomatoes with salt, pepper, and chili powder

2
Done

Grill

The cauliflower takes longer than the tomatoes, so leave the tomatoes on a plate while you begin grilling the cauliflower steak.
I used a grilling mat. You may out directly on the grill though if you do not have a grill mat.
Grill for 10 minutes of each side.
When you flip the cauliflower for the first time, put the tomatoes on.
The tomatoes cook for 5 minutes on each side.

3
Done

Make your bean puree

Combine the can of refried beans and Rotel tomatoes in sauce pan.
Stir.
Heat on medium, and stir occasionally until heated through.

4
Done

Make the Chimichurri Sauce

In a small food processor bowl, combine all the ingredients.
Blend until smooth.
It is not "smoothy smooth." It has chunks of herbs, which is what it is supposed to look like.
This is a cold sauce; no need to heat.

5
Done

Prepare your plate

Spoon bean puree into the middle of the plate.
Put the grilled cauliflower steak on top of the bean puree in the middle of the plate.
Add the tomato on the side
Add Chimichurri sauce on top of the cauliflower
Add a few pieces of avocado, a little cilantro and a lime slice.
The chimichurri sauce goes through the cauliflower and surrounds the bean puree, making a pretty green outline.
Now, dig in.
The combination of flavors is fantastic.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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