Shop IngredientsHow this works
- 1 large cauliflower
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons dried tarragon
- 2 teaspoons dried thyme
- 1/2 teaspoon dried chili flakes
- 1 teaspoon sweet paprika
- 2 tablespoons milled flaxseed
- sea salt and freshly ground black pepper
- 1.5 ounce arugula to serve
- 3.5 ounce cherry tomatoes halved, to serve
For the white bean puree
- 14 ounces canned white beans (cannellini beans or butter beans) drained and rinsed
- 2 garlic cloves
- 1 tablespoon tahini
- juice of 1/2 lemon
- 2 tablespoons extra-virgin olive oil
- 5 teaspoons water
- Preheat the oven to 400°F and line a baking sheet with some baking parchment.
- Cut 1¼-inch-thick slices out of the cauliflower (you should get at least 2 proper steaks—the ends you can still roast in the spices or use in another dish).
- Combine the oil with the tarragon, thyme, chili, paprika, flaxseed, and some salt and pepper in a bowl. Place the cauliflower steaks on the lined baking sheet, and brush them all over with the herb rub. Bake in the oven for 30–35 minutes until browned and soft.
- Meanwhile, put the white bean puree ingredients in a food processor, and blitz to make a puree for the steaks to sit on.
- Place the cauliflower steaks on a bed of bean puree, and dress each serving with arugula and tomatoes to serve.
TIP+ Dry-toast ½ ounce shelled pistachios and roughly chop them to make a nice garnish for the steaks. Excerpted from EAT TO BEAT ILLNESS by Dr. Rupy Aujla, copyright 2019. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers. Photos by Faith Mason.
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