Cauliflower steaks on white bean puree with hazelnuts.
Cook time: 35 mins | Prep time: 20 mins | Serves: 4-6
Ingredients.
2 garlic cloves, minced
1 tablespoon smoked paprika powder
1 tablespoon cumin powder
110ml extra virgin olive oil, extra to drizzle
1 cauliflower, sliced into 3 cm thick steak, reserving loose florets and inner young leaves
1 (400g) tin butter beans, drained
1 cup Greek yoghurt, plain
½ cup roasted hazelnuts, roughly chopped
1 tablespoon finely chopped, fresh rosemary. Sprigs to garnish
Season to taste with sea salt and cracked pepper
Method.
1. Preheat the oven to 200˚C (180˚C fan). Line a large baking tray with baking paper.
2. In a small bowl mix garlic, smoked paprika, cumin and 80 ml extra virgin olive oil. Mix to combine.
3. Place cauliflower steaks, florets and young leaves on the baking tray and generously coat the spice mixture over the cauliflower steaks. Bake for 35 minutes.
4. In a food processor or blender add butter beans, yoghurt, 30 ml olive oil and season. Pulse until smooth. Set aside.
5. On a large serving plate with a lip, pour the butter bean puree on the base. Leave 3 tablespoons of puree to drizzle on top to serve.
6. Place cauliflower steaks, florets and leaves onto puree, sprinkle over hazelnuts, drizzle remaining bean puree, add rosemary and season to taste.
