Cauliflower Steaks with Pepita Romesco Sauce & Crispy Butter Beans

Cauliflower Steaks

with Pepita Romesco Sauce & Crispy Butter Beans

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dinner

Pepitas, or pumpkin seeds, are a delicious alternative to tree nuts. With 12g of protein per cup, these little powerhouses add nutrition and flavor to this romesco sauce. The roasted cauliflower steaks should get a little color on them, so leave them in the oven a few moments longer if they’re not fork tender by the time the timer goes off.

Dinner Hearty Vegetables Beans/Legumes Spanish Soy-Free Nut-Free High-Protein Gluten-Free Summer Recipes Spring Recipes Fall Recipes
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
480
FAT
10g
CARBOHYDRATES
57g
PROTEIN
27g

MAIN INGREDIENTS

  1. 1 head cauliflower
  2. 1 tbsp dried oregano
  3. 1 shallot
  4. 1 celery stalk
  5. ½ oz fresh parsley
  6. 1 lemon
  7. 2 cloves garlic
  8. 4 oz roasted red peppers
  9. 1/2 cup pepitas
  10. 13.4 oz butter beans
  11. 1 tbsp vegetable oil*
  12. 4 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Nutrition

TOOLS

  • Baking sheet
  • Blender
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the cauliflower
Preheat the oven to 450°F. Trim the leaves from the cauliflower and remove 1 inch off the bottom of the stem. Carefully cut the cauliflower into 4 “steaks,” about 1 inch thick. Transfer them to a baking sheet and coat with 1 tbsp vegetable oil, total. Season both sides with the dried oregano and a pinch of salt and pepper. Roast until crisp in places and well browned, about 18 to 24 minutes.
2
Make the celery salad
Peel and thinly slice the shallot. Thinly slice the celery. Pick the parsley leaves from the stems. Add the shallot, celery, and parsley leaves to a medium bowl with the juice from half the lemon, and 1 tbsp olive oil. Season with salt and toss to coat.
3
Blend the pepita romesco sauce
Peel the garlic. Drain the roasted red peppers and add them to a blender. Add the garlic, just ¼ cup of the pepitas, remaining lemon juice, 2 tbsp olive oil, 1 tbsp water, and a pinch of salt and pepper. Blend the pepita romesco sauce on high, scraping down the sides as necessary, until smooth.
4
Toast the pepitas
Place a large nonstick skillet over medium heat and add the remaining pepitas. Cook, tossing occasionally, until toasted and fragrant, about 3 to 5 minutes. Transfer the toasted pepitas to a small bowl.
5
Crisp the butter beans
Drain, rinse, and pat the butter beans dry with paper towels. Return the large nonstick skillet to medium-high heat with 1 tbsp olive oil. Once it’s hot, add the butter beans and a pinch of salt and pepper cook, shaking the pan occasionally, until crisp in places, about 2 to 4 minutes.
6
Serve
Spread the pepita romesco sauce on large plates and top with crispy butter beans and the cauliflower steaks. Top with the celery salad and sprinkle with toasted pepitas. Enjoy!