IN THE KIT
12 ozcauliflower head
1 ozchili flakes
1 ozfresh parsley
2 ozhouse dressing
2 ozchopped garlic/shallot blend
1 canCannellini beans
4 ozveggie stock
Salt & pepper
Kitchen Items Needed
Baking sheet line with parchment paper or aluminum foil
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.
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).
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.
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.
Add veggie stock to beans & cook, mashing with a fork, to a coarse purée (should be mostly smooth). Season to taste with salt & pepper.
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!