Cauliflower Steaks

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.

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.

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.

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.

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.

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!