We sliced a whole head of cauliflower into thick “steaks” so we could eat them with a knife and fork. Roasted until tender and served over garlicky mashed beans we didn’t miss the meat at all. Our favorite part is the sweet-salty-crunchy relish spooned over the top. Don’t worry if the cauliflower steaks fall apart a bit--they’ll still be delicious. Cook, relax and enjoy!
What we send:
1 head cauliflower
14-oz can cannellini beans
2 oz Castelvetrano olives
fresh parsley sprigs
1 oz toasted almonds
2 Tbsp raisins
½ tsp crushed red pepper flakes
2 cloves garlic
freshly ground pepper
rimmed baking sheet
Preheat oven to 425°F. Cut cauliflower through the root into 4 1-inch thick steaks (it’s OK if some florets separate). Brush a rimmed baking sheet with 2 tablespoons olive oil; add cauliflower and brush with 2 more tablespoons oil; season with 1 teaspoon salt and ¼ teaspoon pepper.
Roast cauliflower until tender and underside is golden, 25–30 minutes. Increase heat to broil and broil until browned on top, about 5 minutes. Rinse and drain cannellini beans.
Meanwhile, pit olives and roughly chop. Remove parsley leaves from sprigs and chop. Chop almonds and combine with olives, parsley, raisins and chile flake in a medium bowl. Zest lemon into bowl and squeeze in half of juice. Add 1 tablespoon oil and stir to combine.
Peel and thinly slice garlic: combine with 1 tablespoon oil in a medium skillet over medium heat. Cook, swirling occasionally, until garlic is sizzling, about 1 minute. Carefully add beans and ¼ teaspoon each salt and pepper. Cook, stirring often, until warmed through.
Add 1/3 cup water to beans and continue to cook, mashing with a fork, until mostly smooth. Season to taste with salt and pepper.
Divide beans between plates and top with cauliflower. Spoon relish over top and drizzle with oil. Enjoy!