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