Recipes › Dinner

• Dinner
• 35 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Roasted cauliflower steaks with chimichurri

Thick roasted cauliflower slices with herby sauce and white beans (vegan, gluten-free).

Calories

510

Protein

21 g

Carbs

60 g

Fat

24 g

Per serving. Makes 2 servings.

Ingredients

• 1 Cauliflower
• 1 tbsp Olive oil
• 1 tsp Smoked paprika
• 400 g Cannellini beans, canned, drained
• 1 Garlic
• 2 servings Chimichurri

Contains: Sulphites. Always check the labels of what you buy.

Method

1. Heat the oven to 220°C (200°C fan). Trim the cauliflower leaves and cut the head into two thick steaks through the core (roast the loose florets too).
2. Brush with the oil, sprinkle with the smoked paprika and roast on a lined tray for 25 minutes, turning halfway, until tender and charred.
3. Meanwhile, crush the garlic and warm it with the beans and a splash of water in a pan for 5 minutes, lightly crushing some of the beans.
4. Spoon the beans onto plates, top with the cauliflower and spoon over the chimichurri.

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