Cauliflower steak with piccata sauce & white beans
Serves 4
Easy
Prep:
Cook:
Make this cauliflower steak for your next date night. It's usually made with steak or chicken, but even avid meat-eaters will love this smart vegetarian version
Skip to ingredients
Units:
- 1 extra-large cauliflowercut into 4 x 2cm-thick steaks
- olive oilfor drizzling
- 2 tsp smoked paprika
- 100g unsalted buttercubed
- 2 banana shallotspeeled and finely diced
- 3 garlic clovesfinely chopped or grated
- 2 tbsp capersdrained
- 125ml dry white wine
- 2 x 400g cans cannellini beansdrained and rinsed
- 200g cavolo nerothick stems removed, roughly chopped
- 1 vegetable stock cubemade up to 300ml with boiling water
- 200ml double cream
- 2 lemonszested and juiced
- 15g parsleyfinely chopped
Nutrition: Per serving
- kcal702
- fat52g
- saturates31g
- carbs29g
- sugars9g
- fibre14g
- protein16g
- salt1.34g
Method
step 1
Heat a 28cm ovenproof frying pan over a medium-high heat and drizzle both sides of the cauliflower steaks with olive oil. Season well and sprinkle over the smoked paprika before frying on both sides until light golden-brown.
step 2
Meanwhile, heat the oven to 200C/180C fan/gas 6. Divide about 75g of the butter between the cauliflower steaks, then put in the oven for 10-15 mins until tender.
step 3
When the cauliflower steaks are cooked, remove from the pan and set aside. Add the shallots and garlic to the pan and season lightly. Cook over a medium heat for 4-5 mins until just softening.
step 4
When the shallots and garlic have softened, turn the heat to high. Tip in the capers and wine and let it bubble for 2 mins, stirring well. Reduce the heat to medium and stir through the cannellini beans and cavolo nero. Cook for 3-4 mins until the cavolo nero starts to wilt, then pour in the vegetable stock and double cream. Bring to a simmer.
step 5
Simmer until thickened and saucy, about 3-4 mins, then stir the remaining butter and lemon zest into the sauce. Season well with salt and pepper, and add the lemon juice.
step 6
Return the cauliflower steaks to the pan and sprinkle over the parsley to serve.
