Cauliflower Steaks with Pistachio Chimichurri, White Bean Purée, and Warm Roasted Grape Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Remove the leaves from the cauliflower and cut 4 thick steaks from the center. Chop the reserved cauliflower trimmings into small pieces.

2. 2

   Place the cauliflower steaks and chopped trimmings on a large baking tray. Toss with 2 tablespoons olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, flipping the steaks halfway through, until golden and tender.

3. 3

   On a second small tray, combine the red grapes and red onion with 1 tablespoon olive oil, the maple syrup, 1 tablespoon red wine vinegar, and a pinch of salt. Roast at 220 °C / 425 °F for 15 minutes, until the grapes lightly wrinkle and the onion softens.

4. 4

   Meanwhile, make the purée. In a saucepan over medium heat, warm 1 tablespoon olive oil. Add 2 minced garlic cloves and cook for 30 seconds. Add 300 g cooked white beans, the reserved roasted cauliflower pieces, vegetable broth, tahini, the zest of half the lemon, 1 tablespoon lemon juice, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a little black pepper. Cook for 3 to 4 minutes, then blend until silky smooth.

5. 5

   For the pistachio chimichurri, combine the parsley, cilantro, 1 very finely minced garlic clove, toasted pistachios, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, red pepper flakes, and a pinch of salt and black pepper in a bowl. Stir until well combined.

6. 6

   Warm the remaining 100 g cooked white beans in a small skillet with a few drops of olive oil for 2 minutes. In a bowl, toss the warm beans with the arugula and the roasted grapes and onions, including their juices.

7. 7

   To serve, spread a base of white bean purée on each plate. Set a roasted cauliflower steak on top, spoon over the warm salad of grapes, arugula, onion, and beans, and finish with generous spoonfuls of pistachio chimichurri. Adjust with more lemon juice, salt, or black pepper if desired.