This post may contain affiliate links. Please read our disclosure policy.
These crispy roasted cauliflower steaks with golden baby potatoes are served over a creamy, protein-packed beet and white bean purée for a vibrant and flavorful vegetarian meal. Easy to make, great for date night, and absolutely delicious!
Looking for more date night recipes? I’ve got you covered with this Marry Me Tofu! But my Spicy Vodka Pasta is always a hit as well AND you need to make my simple but show stopping Bananas Foster!
Table of Contents
I’m not usually one to post Valentine’s Day recipes but I really wanted to throw something fun out to you this year :) PLUS I’ve been looking for an excuse to make this beautiful and vibrant beet and bean puree. Isn’t it so pretty!?
I love that the puree gives you the protein you need in this recipe while being the most creamy and delicious sauce to dip your veggies in. It’s very similar to hummus but with white beans instead of chickpeas.
And don’t worry: if you’re like me and not a huge fan of beets, the taste is very mild in this!
Why You’ll Love This Recipe!
✔ Packed with flavor – The roasted cauliflower has crispy edges, the potatoes are perfectly golden, and the beet purée is ultra creamy.
✔ Visually stunning – That deep magenta purée makes this dish look fancy, but it’s so easy!
✔ Nutritious & filling – Loaded with fiber, protein, and plant-based goodness.
✔ Great for meal prep – Make the purée ahead of time and roast the veggies when you’re ready to eat.
Ingredients + Substitutions
For the roasted veggies:
- Cauliflower – Cut into thick “steaks.” You’ll usually get two good ones per head, but don’t waste the florets—roast them, too!
- Baby potatoes – Bite-sized pieces roast up beautifully crispy. You can swap for Yukon Gold or even sweet potatoes for variety.
- Olive oil – Helps everything crisp up. Avocado oil works, too.
- Seasonings – Fine sea salt, black pepper, garlic powder, and dried oregano bring simple yet bold flavor. Feel free to add smoked paprika or chili flakes for a kick.
- Fresh dill & yogurt (for serving) – Adds brightness and creaminess. Swap yogurt for a dairy-free version if needed.
For the beet and bean purée:
- Beets – Roasted for deep, earthy sweetness. Pre-cooked store-bought beets can be a time-saver!
- Cannellini beans – These creamy white beans blend beautifully, but chickpeas or butter beans work as well.
- Garlic – Because garlic makes everything better.
- Tahini – Adds a nutty, rich texture. Almond or cashew butter could work in a pinch.
- Lemon juice – Brightens up the purée. Apple cider vinegar could be a substitute.
- Olive oil – Helps with smoothness.
- Cumin – Adds warmth, but feel free to experiment with coriander or smoked paprika.
- Salt & pepper – To taste.
- Water – Just a splash to adjust the texture to your liking.
How to Make it
This recipe has a few components to it BUT they’re all pretty straightforward and simple. As desired, you could make the beet puree in advance (even the day before) and precut all of the veggies. This makes the whole meal come together so quickly and effortlessly!
Let’s go over how to make it:
Step #1: Roast the veggies. I cut about 2 cauliflower steaks out of each head of cauliflower and place them on a baking sheet with the remaining florets and potatoes on another sheet. Toss with oil + spices and roast.
Step #2: Make the puree. Make the beet and bean puree by blending together all of the ingredients in a blender or food processor. I used already roasted beets but you can also roast them along with the veggies.
STEP #3: Assemble. I placed about 1/3- 1/2 of the beet puree on a plate and spread it out evenly. Place the cauliflower steak on top with the potatoes on the side. Garnish with a drizzle of yogurt and fresh dill!
Expert Tips
- Don’t overcrowd the pan! Giving the cauliflower and potatoes space helps them roast instead of steam.
- Adjust the purée texture – If it’s too thick, add a splash of water or extra olive oil while blending.
- Make it spicy – A sprinkle of red pepper flakes or smoked paprika adds extra depth.
- Want extra crunch? Add toasted pine nuts or crispy chickpeas on top!
If you try this Cauliflower Steak recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. And don’t forget to tag me on Instagram @foodwithfeeling! Happy cooking!!
Cauliflower Steaks with Beet Bean Puree
Ingredients
For the roasted veggies:
- Head of cauliflower cut into large “steaks”* I usually get 2
- 1 ½ pounds of baby potatoes, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 teaspoons of fine sea salt
- Black pepper to taste
- 1 teaspoon of garlic powder
- 1 teaspoon of dried oregano
- For serving: fresh dill and a drizzle of creamy yogurt
For the beet and bean puree:
- 4 medium beets, roasted*
- 2 cans cannellini beans, or other white beans
- 3 cloves garlic
- 3 tablespoons tahini
- Juice of 1 lemon
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- Salt and pepper
- Splash of water as needed
Instructions
For the roasted veggies:
- Preheat the oven to 425 degrees F.
- Prep the cauliflower: tear off the outer leaves and cut off any stem that is protruding out from the cauliflower. Leaving the core intact, cut the cauliflower into ¾-1 inch pieces. The outer florets will fall apart and you can roast those now if you're not using 2 heads of cauliflower or save them to roast later.
- Place the steaks (and florets) on a large baking sheet along with the baby potatoes (you may need 2 baking sheets for this). Drizzle oil over the veggies evenly. use your hands to make sure that both sides of the cauliflower are covered in a thin layer of oil. Evenly sprinkle on the salt, pepper, garlic powder, and oregano. Toss to coat.
- Roast for 15 minutes, flip, and roast for an additional 15-20 minutes and until the steaks are lightly charred around the edges and tender in the middle and the potatoes are crispy around the edges.
For the beet and bean puree:
- Make the bean puree by combining all of the ingredients in a food processor or blender and blend until creamy and smooth. I added a splash of cold water to my blender to get the consistency of my puree a but thinner to my liking.
- Serve the veggies on top of a hefty dollop of the been puree. I usually spoon about half a cup onto a plate and spread it out before topping with the roasted veggies, fresh dill, and a good drizzle of yogurt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.