Cauliflower “Steaks” with Tangy-Tart White Beans
Active Time: 40 minutes / Cook Time: 20-25 minutes / Total Time: 45 minutes
Makes 2 servings
Nutrition Corner: Olive Oil Uses
Because olive oil has a low smoke point, it easily oxidizes (goes bad) when exposed to heat. Consuming damaged oils has negative effects on our health. For this reason, olive oil is perfect in salad dressings, cold soups, and drizzled on or added to hot dishes after cooking, but should not be heated.
- 1 small head cauliflower
- 1 tablespoon coconut oil, melted and divided
- ¼ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper, divided, plus more to taste
- 1 small garlic clove, peeled and crushed, but left intact
- ¼-1/2 teaspoon dried oregano, to taste
- pinch red pepper flakes, or to taste (optional)
- 1 (15 oz.) can white beans, preferably cannellini, rinsed and drained
- 1 roasted red pepper, chopped
- 1 teaspoon capers, rinsed, drained, and chopped
- ½ cup mixed pitted olives, (such as Castelvetrano, Cerignola, Kalamata, Niçoise, and/or Picholine) rinsed and chopped*
- 1 tablespoon Balsamic vinegar
- 1 teaspoon raw honey
- 2 tablespoons extra virgin olive oil, plus more to taste
- lemon wedges, for serving (optional)
*Mixed olives (and roasted red peppers) can often be found in the self-serve deli or salad bar of the grocery store. If they are marinated, add as little of the marinade as possible to the container when you scoop in the olives. You can also rinse them, if desired.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Trim the bottom of the cauliflower stem and cut the cauliflower in half vertically (through the stem). Cut each half vertically again so that you have two approximately 1” “steaks” and two piles of large cauliflower rubble.
- Coat the steaks in ½ tablespoon oil and sprinkle with ¼ teaspoon each salt and pepper. Roast, flipping once, until the cauliflower is tender and browned, about 20 minutes.
- While the steaks roast, chop the remaining cauliflower into ¼-1/2” pieces.
- Heat remaining ½ tablespoon coconut oil in a large skillet over medium-low. Add the garlic clove and cook, stirring frequently, until the clove has started to turn golden. Discard garlic, or mince to add back to the pan in step 7.
- Add oregano and red pepper flakes to the skillet and cook, stirring 30 seconds. Increase heat to medium, add the chopped cauliflower, stir, cover, and cook 5 minutes or until cauliflower is almost tender.
- Add white beans to the skillet, stir to combine, and cook 3-5 minutes, or until the beans are heated through. Turn off the heat and add the remaining ¼ teaspoon black pepper, roasted red pepper, capers, olives, vinegar, honey, and olive oil (and garlic, if using). Stir gently to combine.
- Place one cauliflower steak on each of two plates. Top each with half of the cauliflower and bean mixture. Drizzle with a little more olive oil, if desired. Serve with lemon wedges, if using.