Charred Cauliflower Steaks With Chimichurri, Pine Nuts & Pomegranate Seeds Over Creamy Butterbean Mash
Before you start, take out all the ingredients for this recipe (see picture below) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large roasting tray and a small saucepan.Ā
STEP 2
Remove any tough or damaged outer leaves from theĀ cauliflower. Using a large knife, trim the base and cut the cauliflower into quarters, keeping the leaves intact. Rub some olive oil, salt, pepper and drizzle over theĀ smoky cauliflower marinade. Use your hands or a brush to spread the marinade and seasoning all over the cauliflower.
Place on your roasting tray and roast in the oven for 20-30 minutes or until it's browning/blackening on the outside and tender but al dente in the centre.
STEP 3
In the meantime, drain theĀ butter beansĀ and add them to a blender with half of theĀ lemon tahini dressing. Blend to a smooth puree (you may need to add a little water if it's too thick).Ā
Alternatively if you don't have a blender, you can mash the beans with a fork or potato masher for a chunkier texture.Ā
When there's 5 minutes left on the cauliflower, add the tahini butterbean mash to your saucepan and warm through over a medium heat until piping hot, around 3-5 minutes. If it starts to stick, you may need to add water as you cook to loosen. Season generously with salt and pepper to taste.
STEP 4
Place your small frying pan over medium heat, and dry toast theĀ pine nutsĀ until golden.Ā
STEP 5
To serve, spread theĀ creamy butter bean mashĀ onto a large plate and place theĀ cauliflower steaksĀ on top. Drizzle over theĀ chimichurri dressingĀ and the remainingĀ lemon tahini dressing. Scatter withĀ pomegranate seedsĀ and toastedĀ pine nuts, and finish with a drizzle of good-quality olive oil (optional). Enjoy!
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Charred Cauliflower Steaks With Chimichurri, Pine Nuts & Pomegranate Seeds Over Creamy Butterbean Mash
Charred Cauliflower Steaks With Chimichurri, Pine Nuts & Pomegranate Seeds Over Creamy Butterbean Mash
Before you start, take out all the ingredients for this recipe (see picture below) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large roasting tray and a small saucepan.Ā
STEP 2
Remove any tough or damaged outer leaves from theĀ cauliflower. Using a large knife, trim the base and cut the cauliflower into quarters, keeping the leaves intact. Rub some olive oil, salt, pepper and drizzle over theĀ smoky cauliflower marinade. Use your hands or a brush to spread the marinade and seasoning all over the cauliflower.
Place on your roasting tray and roast in the oven for 20-30 minutes or until it's browning/blackening on the outside and tender but al dente in the centre.
STEP 3
In the meantime, drain theĀ butter beansĀ and add them to a blender with half of theĀ lemon tahini dressing. Blend to a smooth puree (you may need to add a little water if it's too thick).Ā
Alternatively if you don't have a blender, you can mash the beans with a fork or potato masher for a chunkier texture.Ā
When there's 5 minutes left on the cauliflower, add the tahini butterbean mash to your saucepan and warm through over a medium heat until piping hot, around 3-5 minutes. If it starts to stick, you may need to add water as you cook to loosen. Season generously with salt and pepper to taste.
STEP 4
Place your small frying pan over medium heat, and dry toast theĀ pine nutsĀ until golden.Ā
STEP 5
To serve, spread theĀ creamy butter bean mashĀ onto a large plate and place theĀ cauliflower steaksĀ on top. Drizzle over theĀ chimichurri dressingĀ and the remainingĀ lemon tahini dressing. Scatter withĀ pomegranate seedsĀ and toastedĀ pine nuts, and finish with a drizzle of good-quality olive oil (optional). Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture below) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large roasting tray and a small saucepan.Ā
STEP 2
Remove any tough or damaged outer leaves from theĀ cauliflower. Using a large knife, trim the base and cut the cauliflower into quarters, keeping the leaves intact. Rub some olive oil, salt, pepper and drizzle over theĀ smoky cauliflower marinade. Use your hands or a brush to spread the marinade and seasoning all over the cauliflower.
Place on your roasting tray and roast in the oven for 20-30 minutes or until it's browning/blackening on the outside and tender but al dente in the centre.
STEP 3
In the meantime, drain theĀ butter beansĀ and add them to a blender with half of theĀ lemon tahini dressing. Blend to a smooth puree (you may need to add a little water if it's too thick).Ā
Alternatively if you don't have a blender, you can mash the beans with a fork or potato masher for a chunkier texture.Ā
When there's 5 minutes left on the cauliflower, add the tahini butterbean mash to your saucepan and warm through over a medium heat until piping hot, around 3-5 minutes. If it starts to stick, you may need to add water as you cook to loosen. Season generously with salt and pepper to taste.
STEP 4
Place your small frying pan over medium heat, and dry toast theĀ pine nutsĀ until golden.Ā
STEP 5
To serve, spread theĀ creamy butter bean mashĀ onto a large plate and place theĀ cauliflower steaksĀ on top. Drizzle over theĀ chimichurri dressingĀ and the remainingĀ lemon tahini dressing. Scatter withĀ pomegranate seedsĀ and toastedĀ pine nuts, and finish with a drizzle of good-quality olive oil (optional). Enjoy!
