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 1 lemon 2 cloves garlic olive oil coarse salt freshly ground pepper
rimmed baking sheet strainer zester medium skillet
Prep cauliflower 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 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.
Make relish 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.
Make beans 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.
Mash beans 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.
Serve Divide beans between plates and top with cauliflower. Spoon relish over top and drizzle with oil. Enjoy!