Cauliflower “Steak” with Almond-Olive Relish & Beans


fresh ingredients


  • 12 oz
    cauliflower head
  • 1 oz
    chili flakes
  • 1 oz
    fresh parsley
  • 2 oz
  • 12 pcs
  • 6 oz
  • 2 oz
    house dressing
  • 2 oz
    chopped garlic/shallot blend
  • 1 can
    Cannellini beans
  • 4 oz
    veggie stock

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Zester/box grater

Baking sheet line with parchment paper or aluminum foil 

Small bowl

Medium bowl 

Medium skillet


Wooden spoon

cook along



Preheat oven to 425°F with a rack in the top position;

Trim leaves from cauliflower if necessary, then cut through core, into 1-2 steaks, about 1-inch thick (it’s OK if some florets separate);

Roughly chop olives/raisins/almonds & place in small bowl;

Remove leaves from stems & roughly chop parsley.

1Roast Cauliflower

Drizzle olive on both sides of steaks, season with salt & pepper. Place on prepared baking sheet. 

Roast cauliflower on top rack until tender & underside is golden, about 20 minutes. Switch oven to broil & broil until browned on top, 2-5 minutes (watch closely as broilers vary). 

2Make Relish

In a medium bowl, combine olives, almonds, parsley, raisins, & ¼ teaspoon crushed red pepper (or less depending on heat preference). Zest lemon into bowl, then squeeze 1 tablespoon juice into relish. Add 1 tablespoon oil; stir to combine.

3Cook Beans

Drain & rinse beans. Heat 1 tablespoon oil in a medium skillet over medium. Add garlic/shallot blend & cook, stirring occasionally, until garlic is sizzling, about 1 minute. Add beans, salt, pepper. Cook, stirring often, until warmed through, about 2 minutes.

4Mash Beans

Add veggie stock to beans & cook, mashing with a fork, to a coarse purée (should be mostly smooth). Season to taste with salt & pepper.

5Prepare Salad & Serve

Toss arugula with dressing in a bowl. Spoon beans onto plates & top with cauliflower steaks. Spoon almond-olive relish over top & drizzle with olive oil, serve with salad. Enjoy!