Cauliflower Steaks
Tender roasted cauliflower, over garlic and pepitas, roasted red pepper sauce with crispy butter beans topped with a lemon celery salad and more pepitas. Wow.
Ingredients
- 1 Head Cauliflower
- 1 tablespoon Dried Oregano
- 1 Shallot thinly sliced
- 1 Celery Stalk thinly sliced
- 1/4 cup Fresh Parsley chopped
- 1 Lemon
- 2 Cloves Garlic peeled
- 4 ounces Roasted Red Peppers
- 1/2 cup Pepitas pumpkin seeds
- 1 can/box Butter Beans
Instructions
- Preheat the oven to 450°F. Trim the leaves from the cauliflower and remove 1 inch off the bottom of the stem. Carefully cut the cauliflower into 4 steaks approximately 1" thick. Transfer them to a baking sheet and brush with 1 tbsp vegetable oil. Season both sides with oregano, salt, and pepper. Roast until crisp in places and well browned about 20 to 24 minutes.
- Add the shallot, celery, and parsley leaves to a medium bowl with the juice from half the lemon, and 1 tbsp olive oil. Season with salt and toss to coat.
- Drain the roasted red peppers and add them to a blender. Add the garlic, half the pepitas, remaining lemon juice, 2 tbsp olive oil, 1 tbsp water, and a pinch of salt and pepper. Blend on high, scraping down the sides as necessary, until smooth.
- In a nonstick skillet over medium heat and add the remaining pepitas. Cook, tossing occasionally, until toasted and fragrant, about 3 to 5 minutes. Transfer the toasted pepitas to a small bowl.
- Drain, rinse, and pat the butter beans dry with paper towels. Return the skillet to medium-high heat with 1 tbsp olive oil. Once it’s hot, add the butter beans and a pinch of salt and pepper cook, shaking the pan occasionally, until crisp in places, about 2 to 4 minutes.
- Spread the red pepper sauce on large plates and top with crispy butter beans and the cauliflower steaks. Top with the celery salad and sprinkle with toasted pepitas.
Notes
CREDIT: Recipe adapted from Purple Carrot.