Impress your guests with this festive and nutritious delight
Ingredients
½ cup roasted slivered almonds
5 Tbs chopped flat-leaf parsley
2 Tbs chopped fresh chives
Zest & juice of 1 lemon
3 Tbs extra-virgin olive oil
1 ts[ salt
2 large heads cauliflower
2 tsps smoked paprika
1 tsp turmeric
1 tsp garlic granules
2 medium shallots, chopped
1 clove garlic, minced
2 15-ounce cans no-salt-added butter beans
½ cup water
Freshly ground black pepper
2 tsps sherry vinegar
Instructions
Preheat oven to convection grill
Pulse almonds, 4 Tbs parsley, basil, chives, lemon zest and juice, 2 Tbs oil, ⅙ tsp salt and water in a food processor until blended
Place cauliflower heads on a cutting board. stem-side down. Using a large chef's knife, cut the cauliflower down the middle then cut two 1-inch-thick slices from the center of each head to make 4 "steaks." Sometimes one can get as many as 6 depending on the size of the cauliflower (Reserve the remaining cauliflower for another use)
Spray the steaks with olvie oil.
Combine paprika, garlic granules, turmeric, black pepper and ½ tsp salt in a small bowl
Sprinkle the mixture on both sides of the steaks
Grill the steaks until nicely charred for 20-30 min
Meanwhile, heat the remaining 1 Tbs oil in a saucepan over medium heat
Add shallots and garlic and cook until the shallots start to soften, about 1 minute.
Add bean,,black pepper and the remaining ¼ tsp salt
Cook, stirring occasionally, until hot, about 5 minutes
Remove from heat and stir in vinegar and the remaining 1 Tbs parsley
Serve the cauliflower steaks over the beans, topped with the pesto and more herbs, if desired.
Notes
Serves 4-6
Use the leftover florets, after cutting the steaks, in other cauliflower recipes like Cauliflower + Chickpea Warm Salad, Kitchari or Tempeh “Filling - these are all fan favorites!
This recipe was adapted from and thanks to Eating Well
Cauliflower Steaks + White Beans
Impress your guests with this festive and nutritious delight
Ingredients
½ cup roasted slivered almonds
5 Tbs chopped flat-leaf parsley
2 Tbs chopped fresh chives
Zest & juice of 1 lemon
3 Tbs extra-virgin olive oil
1 ts[ salt
2 large heads cauliflower
2 tsps smoked paprika
1 tsp turmeric
1 tsp garlic granules
2 medium shallots, chopped
1 clove garlic, minced
2 15-ounce cans no-salt-added butter beans
½ cup water
Freshly ground black pepper
2 tsps sherry vinegar
Instructions
Preheat oven to convection grill
Pulse almonds, 4 Tbs parsley, basil, chives, lemon zest and juice, 2 Tbs oil, ⅙ tsp salt and water in a food processor until blended
Place cauliflower heads on a cutting board. stem-side down. Using a large chef's knife, cut the cauliflower down the middle then cut two 1-inch-thick slices from the center of each head to make 4 "steaks." Sometimes one can get as many as 6 depending on the size of the cauliflower (Reserve the remaining cauliflower for another use)
Spray the steaks with olvie oil.
Combine paprika, garlic granules, turmeric, black pepper and ½ tsp salt in a small bowl
Sprinkle the mixture on both sides of the steaks
Grill the steaks until nicely charred for 20-30 min
Meanwhile, heat the remaining 1 Tbs oil in a saucepan over medium heat
Add shallots and garlic and cook until the shallots start to soften, about 1 minute.
Add bean,,black pepper and the remaining ¼ tsp salt
Cook, stirring occasionally, until hot, about 5 minutes
Remove from heat and stir in vinegar and the remaining 1 Tbs parsley
Serve the cauliflower steaks over the beans, topped with the pesto and more herbs, if desired.
Notes
Serves 4-6
Use the leftover florets, after cutting the steaks, in other cauliflower recipes like Cauliflower + Chickpea Warm Salad, Kitchari or Tempeh “Filling - these are all fan favorites!
This recipe was adapted from and thanks to Eating Well