Cauliflower Steaks with Cannellini Purée

Ingredients

For 4 servings

• 1 piece cauliflower, cut into steaks
• 300 g cherry tomatoes
• 200 g cannellini beans, drained
• 30 g basil leaves
• 50 g pistachios, chopped
• 54 g coarse breadcrumbs
• 33 g parmesan, grated
• 2 piece garlic cloves
• 1 piece lemon, zested and juiced
• 3 g fennel seeds, crushed
• 1 g chilli flakes
• 30 g capers, drained
• 30 g parsley, chopped
• 56 g extra-virgin olive oil
• 14 g butter
• 180 g vegetable stock
• 3 g honey
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Heat the oven to 220°C. Roast the cauliflower steaks and florets with a little oil, fennel seeds and lemon zest for 20–25 minutes, until golden.

2. 2

   Soften a smashed garlic clove in oil, add the beans and stock and simmer, then blend with parmesan, lemon and oil into a smooth purée.

3. 3

   Blister the tomatoes in oil and butter, then toss with grated garlic, capers, chilli flakes, honey and lemon.

4. 4

   Toast the breadcrumbs, then stir in the pistachios, parsley and parmesan.

5. 5

   Spoon the cannellini purée onto plates and set a cauliflower steak on top.

6. 6

   Spoon over the tomatoes and finish with the basil, pistachio crunch and a drizzle of oil.