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Cauliflower steaks, white bean puree and almond tabbouleh

Name: Cauliflower white bean puree almond tabbouleh Hayden Quinn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 100g butter; ¼ cup (60ml) extra-virgin olive oil; 2 heads cauliflower (about 1kg each), halved through stalk, trimmed and cut into 2cm-thick slices; Pomegranate seeds & parsley, to serve; 1 can (400g) butter beans, drained and rinsed; ¼ cup (60ml) hulled tahini; Juice of ½ lemon; 1 garlic clove, crushed; 1 tsp ground cumin; 1 cup (120g) blanched almonds, toasted and chopped; 2 tomatoes, seeds removed, diced; 1 bunch flat-leaf parsley, finely chopped; ½ bunch mint, leaves finely chopped; 1 small shallot, finely chopped

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Cauliflower steaks, white bean puree and almond tabbouleh

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by Hayden Quinn

May 10, 2018

Pomegranate and almonds add Middle Eastern flavour to this meat-free midweek meal, says Hayden Quinn.

100g butter
¼ cup (60ml) extra-virgin olive oil
2 heads cauliflower (about 1kg each), halved through stalk, trimmed and cut into 2cm-thick slices
Pomegranate seeds & parsley, to serve

White bean puree

1 can (400g) butter beans, drained and rinsed
¼ cup (60ml) hulled tahini
Juice of ½ lemon
1 garlic clove, crushed
1 tsp ground cumin

Almond tabbouleh

1 cup (120g) blanched almonds, toasted and chopped
2 tomatoes, seeds removed, diced
1 bunch flat-leaf parsley, finely chopped
½ bunch mint, leaves finely chopped
1 small shallot, finely chopped
¼ cup (60ml) extra-virgin olive oil
Juice of ½ lemon

Method

1.

Preheat the oven to 180°C.
2.

Heat butter and oil in a non-stick frying pan over medium heat and cook cauliflower in batches for 4 minutes each side until golden. Place on an oven tray lined with baking paper, season and roast for 8-10 minutes until just tender.
3.

For bean puree, place ingredients and 1/3 cup (80ml) water in a blender, season and blitz until smooth.
4.

For the almond tabbouleh, combine the ingredients in a large bowl and season.
5.

Spread the puree on a platter, top with tabbouleh and cauliflower steaks and scatter with pomegranate seeds and parsley.