Cauliflower “Steak” with Almond-Olive Relish & Beans

COOK TIME - 30-40min
2 SERVINGS

This vibrant, super easy meal packs all the flavour & is a great meatless option without compromising taste. Cauliflower “steaks” are roasted until tender & served over garlicky mashed beans, topped with a sweet-salty-crunchy relish spooned over the top, & a fresh arugula salad to round it out. Yum!  

Nutrition PER SERVING
Calories 607 kcal
Fat 39.1 g
Protein 15.5 g
Carbohydrate 52.6 g
Sodium 789 mg
GF
Vegan

fresh ingredients

IN THE KIT

  • 12 oz
    cauliflower head
  • 1 oz
    chili flakes
  • 1 oz
    fresh parsley
  • 2 oz
    almonds/olives/raisin
  • 1⁄2 pcs
    lemon
  • 6 oz
    arugula
  • 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

Fork/masher

Wooden spoon

cook along

INSTRUCTIONS

Prep

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!