Tasting Tuesday: Cauliflower Steaks with Garlic Mashed Beans and Almond-Olive Relish

No joke, I could easily become a vegan if every meal tasted like this. I used to be convinced that every “main” dish needed to include meat, but that was until I was introduced to recipes packed with so much flavor and goodness that meat was the absolute last thing on my mind. This recipe is compliments of Martha Stewart. I tried it once through our Marley Spoon box last year, served it recently when hosting friends, and am scheduled to make it again next week (at least according to the head of cauliflower in my fridge).

It’s so easy and pretty that it almost seems selfish to keep the recipe to myself and I found every ingredient during one trip to my local grocery store.

Enjoy!

Cauliflower Steaks with Garlic Mashed Beans and Almond-Olive Relish

Here’s what you need:

1 head cauliflower
14-oz can cannellini beans
2 oz Castelvetrano olives
Fresh parsley sprigs
1 oz toasted almonds
2 Tbsp raisins
½ tsp crushed red pepper flakes
1 lemon
2 cloves garlic
Olive oil
Coarse salt
Freshly ground pepper

And here’s what you do:

1. Prep cauliflower
Preheat oven to 425°F. Cut cauliflower through the root into 4 1-inch thick steaks (it’s OK if some florets separate). Brush a rimmed baking sheet with 2 tablespoons olive oil; add cauliflower and brush with 2 more tablespoons oil; season with 1 teaspoon salt and ¼ teaspoon pepper.

2. Roast cauliflower
Roast cauliflower until tender and underside is golden, 25–30 minutes. Increase heat to broil and broil until browned on top, about 5 minutes. Rinse and drain cannellini beans.

3. Make relish
Meanwhile, pit olives and roughly chop. Remove parsley leaves from sprigs and chop. Chop almonds and combine with olives, parsley, raisins and chile flake in a medium bowl. Zest lemon into bowl and squeeze in half of juice. Add 1 tablespoon oil and stir to combine.

4. Make beans
Peel and thinly slice garlic: combine with 1 tablespoon oil in a medium skillet over medium heat. Cook, swirling occasionally, until garlic is sizzling, about 1 minute. Carefully add beans and ¼ teaspoon each salt and pepper. Cook, stirring often, until warmed through.

5. Mash beans
Add 1/3 cup water to beans and continue to cook, mashing with a fork, until mostly smooth. Season to taste with salt and pepper.

6. Serve
Divide beans between plates and top with cauliflower. Spoon relish over top and drizzle with oil. Enjoy!

Serves 2 hungry people.

Overall Rating: 5/5.