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SEARED CAULIFLOWER STEAK

 

1 steamed Cauliflower steak

2 tbsp Butter or Canola Oil

1-2 tbsp Blackening Seasoning

¾ cup Roasted Sweet Potatoes (see recipe)

5 tbsp Smoked Paprika & Macadamia Nut Pesto (see recipe)

3 oz Spinach (about 2 ½ cups)

1 oz Ricotta Cheese

1 tbsp chopped Cilantro

 

*One head of cauliflower sliced through the center will yield 2 – 3 steaks and there will be plenty of florets left for another meal.

 

Steam one cauliflower steak until soft. Sprinkle with blackening seasoning and sauté in hot butter or oil until golden on both sides. Remove from pan. Add spinach to pan and sauté until wilted. Re-heat the roasted sweet potatoes and then toss in 3 tablespoons of pesto. Place potatoes in a serving bowl; top with wilted spinach and then place cauliflower steak over the spinach. Garnish with crumbled ricotta, chopped cilantro and a drizzle of the remaining pesto. Makes 1 serving

 

 

Roasted Sweet Potatoes

1 pound Sweet Potatoes

2 tbsp Canola Oil

1 pinch fresh Rosemary

Salt & Pepper to taste

 

Wash, peel and dice potatoes to ½ inch. Place all ingredients in a bowl and toss until potatoes are well coated. Spread potatoes out on a sheet pan and bake at 300 degrees for 40 minutes or until fork tender; turn pan midway through cooking time. Makes 2 cups

 

 

Smoked Paprika & Macadamia Nut Pesto

3 tbsp minced Garlic

1¼ cups Canola Oil

½ pound Macadamia Nuts

1 ½ tsp Dark Brown Sugar

1 tbsp Sweet Smoked Paprika

Salt & Pepper to taste

 

Lightly toast macadamia nuts in a moderate oven and then allow to cool. Sauté garlic in ¼ cup of oil. Place garlic, remaining oil, toasted nuts, sugar, paprika, salt and pepper in a food processor and puree. Makes 2 cups

 

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

 

 


Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 | gvgrill@qwrh.com