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Cauliflower Steak with White Bean Purée

Thick slices of cauliflower roasted until golden and tender, served over a smooth white bean purée with a fresh garlic and parsley sauce. It is hearty, wholesome and completely vegetarian, proving that a humble cauliflower can be the star of the plate.

Thick slices of cauliflower roasted until golden and tender, served over a smooth white bean purée with a fresh garlic and parsley sauce. It is hearty, wholesome and completely vegetarian, proving that a humble cauliflower can be the star of the plate.

What you'll need.

For the cauliflower

  • 1 cauliflower, cut into thick steaks
  • Salt, pepper and spicy paprika, to taste
  • Olive oil
  • Butter
  • Oil for frying

For the parsley sauce

  • Fresh parsley, chopped
  • 2 garlic cloves
  • 1 tsp wine vinegar
  • Olive oil
  • Salt and pepper, to taste

For the bean purée

  • 1 can of white beans
  • 2 garlic cloves
  • Lime juice
  • Salt and pepper, to taste

How to make it.

  1. Cut the cauliflower into thick steaks, season with salt, pepper and paprika and drizzle with olive oil.
  2. Sear in a little oil and butter, then bake for 15 minutes at 200°C (390°F) until tender.
  3. For the sauce, mix the parsley, garlic, wine vinegar, olive oil, salt and pepper.
  4. Blend the white beans with garlic, lime juice, salt and pepper into a smooth purée.
  5. Spread the purée on a plate, top with the cauliflower steak and spoon over the sauce.

My tips.

Cut the steaks from the centre of the cauliflower so they hold together. Roasting brings out a lovely nutty sweetness.

Good to know.

Can I make it ahead?
The purée and sauce keep well; roast the cauliflower fresh.

Is it vegan?
Use oil instead of butter and it is fully vegan.

What can I serve alongside?
It is a meal on its own, or pair it with a green salad.

Prep 15 min · Cook 20 min · Total 35 min · Serves 2

Nutrition.

~340 kcal · Protein 14 g · Fat 18 g · Carbs 32 g (approximate, calculated automatically)

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