Charred Cauliflower Steaks over Canellini Bean Puree with Mint & Lemon

Gnarly, smoky charred cauliflower steaks over the creamiest, decadently smooth puree made from cannellini beans and then studded with fresh mint and zingy lemon zest.  You won't miss the meat, this is that good.

It looks so impressive when you serve it up, but it's deceptively simple.  A veggie centric dish that reminds you of comfort food.

Perhaps is that creamy bean puree with it's nod to buttery mashed potatoes.  Fabulous!

Roasted & Ready

Or it may be the char on that cauliflower steak that alludes to a straight from the cow filet.

Whatever it is, it works!

I'm particularly fond of the way the lemon & mint set the whole dish off and my beef loving husband was a fan too.

This Cuisinart Immersion Blender makes short work of the bean puree.

A good set of baking sheets like these from NordicWare should be a part of everyone's kitchen.

Charred Cauliflower Steaks over White Bean Puree with Mint & Lemon
Serves 4
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Cauliflower
1 head cauliflower, cut into 1/2 inch "steaks" (don't worry if some fall apart)
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon Aleppo chili flake (or regular chili flake
1/2 teaspoon sea salt


White Bean Puree
1 15 ounce can cannellini beans with liquid
2 tablespoons olive oil
1/2 teaspoonsea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Aleppo chili flake (optional)


Large Handful fresh mint, chopped
1 lemon, zest the fragrant peel, then slice into wedges
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You'll need:

• Baking Sheet
• Immersion Blender or Blender
• Small Saucepan
• Parchment Paper (optional)
• Cutting Board
• Knives. I love my Calphalon Knife Set

Preheat oven to 425 degrees

I like to line my Baking Sheet with parchment paper (optional) to help with clean up.
Start by drizzling 1 tablespoon of oil on the baking sheet and nestle on the cauliflower steaks.

Drizzle on the remaining tablespoon of olive oil then sprinkle on smoked paprika, chili flake and salt.

Roast for about 30-40 minutes until very charred.  I typically like to roast 40 minutes as the charred bits are the best.


While the cauliflower roasts make the white bean purée.


To a jar or the carafe of a blender, add in the can of beans with the liquid, olive oil, salt, pepper, and chili, flake. Blitz away until very smooth and creamy.  An immersion blender works best for this.
 

Transfer to a small sauce pan and heat gently over low heat until barely warm. Do not. Overheat or let the bean mixture begin to bubble. Alternatively, you could heat this in a microwave for about a minute.

Combine the chopped mint and lemon zest in a small bowl.

When the cauliflower is roasted, smooth out the bean purée onto a serving platter or individually among your serving plates. Place the roasted cauliflower over the puree and sprinkle with the mint and lemon zest.
Squeeze over a bit of lemon for a punch. This dish is surprisingly decadent feeling even though totally vegan.