Cauliflower Steak with Roasted Beetroot
& Butter Bean Sauce

Serves: 5     Time: 50 min     Level: Easy
Plus overnight soaking

Cauliflower Steak

Ingredients

• 1 large cauliflower
• Paprika
• Olive oil
• 1 tbsp mustard
• Salt and pepper

Butter Bean and Beetroot Sauce

Ingredients

• 200g butter beans
• 1 medium beetroot
• 1 tbsp mustard
• 1 tbsp vinegar
• 1 clove of garlic
• Juice of ½ lemon
• Olive oil
• Paprika
• Salt and pepper

Rosemary and Thyme Pesto

Ingredients

• Small bunch fresh rosemary
• Small bunch fresh thyme
• Small handful of hazelnuts
• 1 tbsp vinegar
• 2 tbsp olive oil
• 1 clove garlic
• Juice of ½ lemon
• Salt and pepper

Method

1. Roasted Cauliflower Steak: Preheat the oven to 200°C. Season the garlic and beetroot with salt and pepper and drizzle with olive oil. Wrap in foil and roast for 1 hour.
2. Slice the cauliflower into 1 inch thick steaks.
3. Brush the cauliflower with olive oil, salt, and pepper, mustard and paprika.
4. Pan fry the cauliflower for a good crust and then roast for 25 to 30 minutes, flipping cauliflower steaks halfway through, until golden brown and tender.
5. Butter Bean Sauce: Soak the butter beans over night in double the amount of water.
6. Drain the butter beans then boil them in fresh water until soft and tender.
7. Add drained butter beans, roasted beetroot and roasted garlic, mustard, vinegar, lemon juice, salt and pepper. Blend until smooth, adding water or olive oil as needed to create a creamy sauce.
8. Warm gently before serving.
9. Rosemary and Thyme English Pesto: Finely chop rosemary, thyme and garlic and fry gently for a few minutes in olive oil.
10. Mix with roasted hazels, vinegar, lemon juice, olive oil, salt and pepper.
11. Let sit for at least 10 minutes to let the flavours meld.

 

Eat Well Feel Good With Infinity Foods

Check out Infinity Foods Bites on YouTube for how to videos and other quick and easy, totally delicious recipes.