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Grilled Cauliflower Steaks with Mustard Greens Pesto

We’re unofficially kicking off summer this weekend, and while it may not look like Memorial Days of years past, we hope you can make the most of the long weekend from the comfort of your backyard. This week’s box is packed with all sorts of fresh, flavorful produce that is sure to brighten up any picnic or al fresco dinner. Turn tomatoes into a caprese salad, throw potatoes or sweet potatoes in foil and toss them on the grill, or grill pineapple wedges and serve them with vanilla ice cream for dessert!

If you received a head of cauliflower there has never been a better time to slice it into steaks and throw it on the grill! Seasoned with a smoky spice rub, these Grilled Cauliflower Steaks are bold and hearty and come to life when paired with Mustard Greens Pesto (which makes good use of those greens you may have received and aren’t quite sure how to use!). They cook up quickly in 10 minutes and complement any grilled protein, like chicken or fish. The pesto is also delicious as a topping for grilled steak, sliced tomatoes or grilled potatoes!

Grilled Cauliflower Steaks with Mustard Greens Pesto

Prep time: 20 min.

Cook time: 10 min.

Total time: 30 min.

Serves: 4



1 cup packed Perfectly Imperfect mustard greens, stems removed

¼ cup toasted, shelled pistachios (or sub walnuts or almonds)

1 peeled garlic clove

1/3 cup olive oil

2 tablespoons lemon juice (from ½ Perfectly Imperfect lemon)

¼ teaspoon ground cumin

Kosher salt


1 Perfectly Imperfect cauliflower

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon kosher salt

1 tablespoon olive oil

1 Perfectly Imperfect lemon, halved

Preheat the grill to medium (about 350 degrees).

To make the pesto, combine mustard greens through cumin in a food processor. Pulse until well-blended, scraping down the sides as necessary. Salt to taste. Transfer to a bowl and set aside.

In a small dish, combine the garlic powder, smoked paprika and salt; set aside.

Remove the outer leaves from the cauliflower but do not cut out the core. Cut the cauliflower in half down the center, then cut each half into 2 steaks (about 1 ½ inches thick). The outer steaks may break apart and that is OK!

Brush each of the cauliflower steaks with the olive oil and sprinkle the spice rub evenly over each side. Place on the grill and close the lid. Grill for 4-5 minutes per side, or until they just begin to char slightly. In the last two minutes of grill time, place the cut lemon, cut side-down, on the grill.

Remove cauliflower and lemon halves from grill. Squeeze some lemon juice over the cauliflower steaks and serve topped with pesto.

Don't forget to show us how you're using this week's box contents to create something tasty in your own kitchen. Tag us @perfectlyimperfectproduce on Instagram and Facebook so we can share it to inspire others!

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