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Nutrition Facts
Serving Size 176 g
(Approx. 6 Servings)
Amount Per Serving
Calories 210 Calories From Fat 170
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 60 mg 3%
Total Carbohydrate 9 g 3%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 3 g
Vitamin A 50% Iron 10%
Vitamin C 150% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Cauliflower with Charred Romaine Pistou

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

1 large head of cauliflower, cut into large pieces
1 Tsp Adams Reserve Seafood All Purpose Rub
1 Tbsp extra virgin olive oil
6 H-E-B Romaine Hearts
1 cup(s) cilantro, leaves loosely packed
1 cup(s) fresh parsley, leaves loosely packed
3 garlic cloves, peeled
1/3 cup(s) fresh lemons, juiced
1/2 cup(s) extra virgin olive oil
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Preheat grill to 375 to 400ºF.
Place cauliflower in a bowl and season with rub and 1 tablespoon oil. Toss to coat and place on grill.
Grill a few minutes per side, or until cauliflower has distinct grill marks. Remove from grill and allow to rest while making pistou.
Place romaine hearts on grill a minute or so to get some color. Remove and chop romaine, cilantro, parsley, and garlic.
Add lemon juice and 1/2 cup oil and stir to make a loose sauce. Season to taste with salt and pepper. Sauce can be made in a food processor for a smoother consistency if desired.
Drizzle pistou over cauliflower and serve warm. Leftover pistou can be stored in refrigerator 1 week.


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