Cauliflower Steaks with Beet Bean Puree
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!
Servings: 4 sservings
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
For the beets- I purchased already roasted beets BUT If you would like, you can roast them with the cauliflower. Simply clean them and cut off the ends. Wrap them tightly in foil and place them in the oven to roast with the cauliflower. Larger beets may need closer to 45 minutes.
For the cauliflower- If you want to serve cauliflower steaks to 4 people then you will need to buy 2 whole cauliflower. I usually can only get 2-3 steaks out of a cauliflower before it starts to fall apart on the edges. Alternatively, you. can roast just 1 cauliflower to serve 4 people by either making 2 steaks and the rest florets OR just cutting the whole head into florets.
For the yogurt drizzle- you can use whatever yogurt you like but to get it runny enough to drizzle, I usually add a splash of water as well as a bit of lemon juice for tang and whisk that together.
Nutrition
Calories: 302kcal | Carbohydrates: 41g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 81mg | Potassium: 1057mg | Fiber: 7g | Sugar: 7g | Vitamin A: 41IU | Vitamin C: 39mg | Calcium: 57mg | Iron: 3mg
