Roasted Cauliflower Steaks with Lemony White Bean Cream and Crispy Caper Oil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper. Remove the leaves from the large cauliflower and cut it into 4 thick steaks; reserve any loose florets and trimmings.

2. 2

   Place the cauliflower steaks and reserved trimmings on the tray. Toss them with 45 ml olive oil, ground cumin, smoked paprika, 3 g salt, 1 g black pepper, and half of the lemon zest.

3. 3

   Roast the cauliflower for 30 to 35 minutes at 220 °C / 425 °F, carefully flipping the steaks halfway through, until the edges are browned and the centers are tender.

4. 4

   While the cauliflower roasts, make the bean cream. In a small saucepan over medium heat, warm 15 ml olive oil. Add 2 chopped garlic cloves and cook for 30 seconds without browning.

5. 5

   Add 300 g cooked white beans, the vegetable broth, 30 ml lemon juice, the remaining lemon zest, 2 g salt, and a pinch of black pepper. Simmer gently for 5 minutes.

6. 6

   Blend the bean mixture until very smooth. If needed, add 1 or 2 more tablespoons of vegetable broth to adjust the texture. Keep warm.

7. 7

   For the crispy oil, heat the remaining 30 ml olive oil in a small skillet over medium heat. Add the capers and the remaining finely chopped garlic clove; cook for 1 to 2 minutes until the capers open and turn crisp.

8. 8

   Remove the skillet from the heat and stir the crispy capers with the parsley, the remaining 100 g cooked white beans, 15 ml lemon juice, a pinch of salt, and another pinch of black pepper.

9. 9

   To serve, spread the lemony bean cream onto plates, place the roasted cauliflower steaks and golden trimmings on top, and finish with the crispy caper-parsley oil spooned over everything.