Roasted Cauliflower Steaks with White Bean Purée
In short: Thick cauliflower slices roasted until caramelized, served on a warm garlic and lemon white bean purée with a caper and parsley dressing. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 415 kcal
Cutting cauliflower into thick slabs gives you flat surfaces that brown deeply in a hot oven, with a tender center. They are served on a warm purée of white beans, garlic and lemon, which is silky and satisfying, and finished with a sharp caper and parsley dressing. It looks smart enough for a holiday table but takes only about an hour. The leftover florets roast on the same tray and can go into a salad.
Instructions
- Heat the oven to 230°C (450°F) and line two large baking sheets with parchment. Trim the leaves from the cauliflower, leaving the core intact.
- Cut two steaks about 2.5 cm (1 inch) thick from the center of each cauliflower, slicing straight through the stem. Break the leftover florets into small pieces.
- Mix the oil, paprika and salt and brush it over both sides of the steaks. Toss the florets with any leftover oil. Spread everything on the trays.
- Roast for 15 minutes, flip the steaks carefully and roast for 12 to 15 minutes more, until deeply browned at the edges and tender at the core.
- While they roast, warm the beans, 2 tablespoons of oil, garlic, lemon juice, stock and salt in a saucepan for 5 minutes, then blend or mash until smooth. Keep it warm.
- Stir the dressing ingredients together in a small bowl.
- Spread the warm purée on four plates, set a cauliflower steak on each and spoon the dressing over. Serve with the roasted florets alongside.
Tips
- Cut the steaks from the middle of the head, where the core holds the slice together. Outer slices fall apart into florets, which you can still roast.
- Make the purée with butter beans or chickpeas if you prefer. Add a splash of the bean liquid or stock to adjust the thickness.
Questions and answers
Can I make cauliflower steaks ahead?
Roast them up to a day before and reheat at 200°C (400°F) for 10 minutes. The purée and dressing can be made 2 days ahead and kept in the fridge.
Why did my cauliflower steaks fall apart?
The slices were probably cut too thin or from the edge of the head. Cut them thick through the core and flip them gently with a wide spatula.
What else can I serve with cauliflower steaks?
Roasted potatoes, a green salad, wilted greens or a grain pilaf all go well. A mushroom gravy also works for a heartier meal.
How long does it take to make Roasted Cauliflower Steaks with White Bean Purée?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Roasted Cauliflower Steaks with White Bean Purée?
About 415 kcal per serving, with 13 g of protein, 35 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 415 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 35 g |
| Fat | 25 g |
| Fiber | 14 g |
| Sugar | 10 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
