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Cauliflower Steaks

with Pepita Romesco Sauce & Crispy White Beans

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.

Spring Recipes Summer Recipes Gluten-Free High-Protein Nut-Free Soy-Free Spanish Beans/Legumes Hearty Vegetables Dinner Winter Recipes <600 Calories
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
460
FAT
14g
CARBOHYDRATES
41g
PROTEIN
28g

MAIN INGREDIENTS

  1. 1 cauliflower
  2. 1 tbsp dried oregano
  3. 1 shallot
  4. 1 celery stalk
  5. ½ oz fresh parsley
  6. 1 lemon
  7. 2 garlic cloves
  8. 4 oz roasted red peppers
  9. ½ 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
Allergens: N/A
Nutrition

TOOLS

  • Large nonstick skillet
  • Blender or food processor
  • Baking sheet

INSTRUCTIONS

1
Prepare the cauliflower

Preheat the oven to 425°F. Trim the leaves from the cauliflower and cut 1 inch off the stem. Carefully cut the cauliflower into 4 “steaks,” each about 1 inch thick. Transfer steaks to a baking sheet, coat with 1 tbsp vegetable oil, and season both sides with oregano and a pinch of salt and pepper. Roast cauliflower steaks until tender and well browned, 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. Halve and juice the lemon. Add the shallot, celery, and parsley leaves to a medium bowl with half the lemon juice and 1 tbsp olive oil, and toss to coat. Taste and add salt as necessary.

3
Blend the pepita romesco sauce

Peel the garlic. Drain the red peppers and add them to a blender or food processor. Add the remaining lemon juice, garlic, just ¼ cup of the pepitas, 2 tbsp olive oil, 1 tbsp water, and a pinch of salt and pepper. Blend the pepita romesco sauce on high until smooth, scraping down the sides as necessary.

4
Toast the pepitas

Heat a large nonstick skillet over medium heat and add the remaining pepitas. Cook, tossing occasionally, until toasted and fragrant, 3 to 5 minutes. Transfer the toasted pepitas to a small bowl.

5
Crisp the white beans

Drain and rinse the butter beans, and pat dry. Return the skillet to medium-high heat with 1 tbsp olive oil. Once hot, add the butter beans and a pinch of salt and pepper and cook, shaking the pan occasionally, until the beans are crisp in places, 3 to 4 minutes.

6
Serve

Spread the pepita romesco sauce on large plates and top with crispy white beans and cauliflower steaks. Top with celery salad and sprinkle with toasted pepitas. Enjoy!