This dish includes roasted cauliflower steak seasoned with curry spices, which are roasted until tender and golden. Served over velvety, savory butter beans and drizzled with a pesto sauce, it’s a healthy and satisfying vegetarian meal for all!
Versatility Of Cauliflower
Cauliflower has quickly gained in popularity over the years because of its mild flavor and versatility when incorporated in different dishes. Cauliflower is used in pizza crusts, gnocchi, tortillas, as a rice substitute, and my favorite: buffalo cauliflower wings . If you’re looking for another way to use this versatile vegetable, roasted cauliflower steak is the answer.
At a restaurant many years ago, I first discovered cauliflower steak on the menu. I loved the idea of using a vegetable as the center of the meal and accompanying it with tasty sauces, beans or legumes, fresh herbs, and more. I love demonstrating that vegetables don’t have to be eaten only steamed, raw, and boring. Plant-based dishes are just as crave-worthy and satisfying as meat-based dishes.
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A Cauliflower Steak?
Let me be clear, cauliflower steak is not steak. It’s simply thick cauliflower slices that mimic steak in shape and thickness. The thick slices offer more surface area for seasoning and flavoring. The cauliflower gets nice and caramelized in the oven and is a delicious and great way of eating cauliflower!
What Are Butter Beans?
Butter beans are the largest of the white bean family. They are smooth and creamy with a rich, buttery texture. For this recipe I sauté them with garlic and shallots and finish with fresh herbs and a splash of vinegar. I find them to be the perfect complement to the cauliflower steak because they add a savory, creamy texture that feels like they’re melting in your mouth.
How To Cut Cauliflower
Cutting the cauliflower is probably the trickiest part of making this cauliflower steak. But, if you follow the steps below, I promise it’s easy. You’ll definitely want a large, sharp chef’s knife.
- Cut off the outer green leaves of the cauliflower.
- Carefully trim any excess stem but be sure to keep the core intact because it helps hold the cauliflower steaks together.
- Rinse the cauliflower and gently pat dry.
- Place cauliflower on a cutting board, stem side down. Using a sharp, large knife, slice the cauliflower head right down the center.
- Working with each half, cut ½-1-inch-thick slices from the center. Repeat working outwards from the head’s center until sliced slabs no longer hold together.
- Depending upon how large the cauliflower is, it should yield about 2-4 large pieces.
- Also, don’t worry if the cauliflower breaks into little florets. The roasted florets, or ‘crispies’ as I’ve nicknamed them, taste just as good as the large steaks! If feeding more than two to three people you may consider buying two cauliflowers to slice and roast.
Tips & Tricks
- When shopping, look for the largest head of cauliflower you can find. It will have a larger stem, which is better for cutting steaks
- Remove the outer green leaves but don’t remove the stem. If you do the cauliflower will fall apart and you won’t get any whole pieces.
- As the cauliflower begins to fall apart into smaller florets, still slice them close to the same thickness as the steaks. Also be sure to slice one side so they can lay flat in the pan. This will give the best results for caramelization and browning.
- Don’t flip the cauliflower! Roast until the tops of the steaks are golden and the bottom is deeply caramelized. I also love crispy cauliflower!
Looking For More Fun Summer Recipes, Check Out The Recipes Below!
- Tomato Tart
- Summer Nectarine Salad
- Roasted Tomato Salsa
- Peaches and Cream Popsicles
- Black Bean Corn Salad
You’ll love the way the different flavors and textures of the roasted cauliflower steak and butter beans with pesto sauce come together for a delicious vegetarian meal! Who knew a slab of cauliflower could be so satisfying!
Roasted Cauliflower Steak with Butter Beans
Ingredients
- 1 large cauliflower head
- 1 Tablespoon light olive oil
- 2-3 medium shallots sliced thin
- 4 garlic cloves peeled and minced
- Pinch of red pepper flakes optional
- 2-15.5 oz cans low sodium Butter Beans drained and rinsed
- ½ cup low sodium vegetable or chicken broth
- Salt to taste
- ground black pepper to taste
- 1 Tablespoon sherry vinegar
- 1 Tablespoon fresh thyme leaves
- 12 basil leaves sliced thin (optional for garnish)
Sauce for the cauliflower
- ¾ cup low sodium vegetable or chicken broth
- ¼ cup light olive oil
- 1 teaspoon turmeric
- ½- ¾ Tablespoon curry powder
- ⅛ teaspoon ground cumin
- ½- 1 Tablespoon fresh ginger peeled and grated
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
Pesto sauce to drizzle
- ¼ cup low sodium vegetable or chicken broth
- 1 Tablespoon pesto homemade or store bought
Instructions
- In a high-speed blender, add all of the ingredients for the cauliflower sauce (from broth to ground black pepper). Blend until well combined. Set aside in a bowl.
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper or lightly greased aluminum foil.
- Prepare cauliflower: Cut off the outer green leaves of the cauliflower. Carefully trim any excess stem but be sure to keep the core intact because it helps hold the cauliflower steaks together. Rinse the cauliflower and gently pat dry. Place cauliflower on a cutting board, stem side down. Using a sharp, large knife, slice the cauliflower head right down the center. Working with each half, cut ½-1 inch thick slices from the center. Repeat working outwards from the head’s center until sliced slabs no longer hold together. Depending upon how large the cauliflower is, it should yield 2-4 large pieces. You can still roast the florets that fall apart as they taste just as good!
- Arrange the cauliflower slices on the prepared baking sheets, being sure not to overcrowd the pans. Using a pastry brush, evenly brush the cauliflower sauce mixture over the cauliflower until well coated. Place in the oven and bake for 40-45 minutes, until fork tender and the bottom is browned. Brush more sauce about half way through the cooking time.
- Prepare the beans: as the cauliflower is roasting, prepare the butter beans. Heat a large skillet over medium high heat. Once the skillet is hot, add the tablespoon of olive oil. Add the shallots and cook for 3-5 minutes until translucent. Add the garlic (and chili flakes if using) and stir for 1-2 minutes until fragrant. Next add the butter beans and ½ cup vegetable or chicken broth and turn the heat down to a simmer. Cook for 5 minutes, broth should start to get absorbed. Season with salt and pepper to taste. Turn the heat to low and add sherry vinegar and stir to combine. When cauliflower is almost done, remove beans from heat and stir in the fresh herbs. Taste and adjust seasoning.
- In a small bowl mix pesto and broth to make the pesto sauce for drizzling. Set aside.
- When ready to eat, plate the meal by serving the cauliflower over the bean mixture and drizzle with pesto sauce. Enjoy!
Nutrition Facts
If you like it with more spice, add more curry powder and turmeric to the cauliflower sauce. Can even add a pinch of cayenne pepper. Don’t flip the cauliflower! It can fall apart plus it gets nice and caramelized/crispy on the bottom Can substitute any white beans (cannellini, navy) if you can’t find butter beans To keep it vegetarian/vegan use vegetable broth. Instead of the pesto sauce you can substitute any sauce you prefer. Make a chimichurri, or blend any fresh herbs with broth.
What’s your favorite way to prepare cauliflower? Share in the comments below. I love to try out your recommendations, and maybe other readers will love your ideas, too! Also, be sure to stay in touch and follow me on Facebook, Instagram and Pinterest
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