Golden Cauliflower Steaks with Lemon Cannellini Bean Cream, Roasted Grapes and Spiced Hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper.

2. 2

   Remove the leaves from the cauliflower and cut 4 thick steaks from the center. Reserve the loose remaining florets. Place the steaks and the extra florets on the tray. Mix 2 tbsp / 30 ml olive oil with half of the smoked paprika, the cumin, 1/2 tsp salt, and the black pepper. Brush this mixture over the cauliflower on both sides.

3. 3

   Add the grapes to one side of the tray. Drizzle them with 1 tsp / 5 ml olive oil and the honey. Roast everything for 30 to 35 minutes at 220 °C / 425 °F, turning the cauliflower steaks halfway through, until golden and tender and the grapes begin to burst.

4. 4

   Meanwhile, place the hazelnuts in a small skillet over medium heat and toast for 3 to 4 minutes, stirring often. Add 1 tsp / 5 ml olive oil, the remaining smoked paprika, the red pepper flakes if using, and a pinch of salt. Cook for 30 seconds more, then remove from the heat and set aside.

5. 5

   For the cream, heat 1 tbsp / 15 ml olive oil in a small saucepan over medium heat. Add the minced garlic and the whole garlic clove and cook for 30 seconds. Stir in the cannellini beans, vegetable broth, lemon zest, lemon juice, and 20 g / 1/4 cup of the Parmesan. Cook for 4 to 5 minutes.

6. 6

   Remove the whole garlic clove from the saucepan. Add the Greek yogurt and blend the bean mixture until smooth; loosen with 1 to 2 tbsp / 15 to 30 ml water if needed. Taste and adjust with salt and pepper.

7. 7

   Return the bean cream to very low heat for 1 minute to warm it gently without boiling. If you roasted the extra small cauliflower pieces, roughly chop them for serving.

8. 8

   Spread the warm bean cream over 4 plates. Top each portion with a cauliflower steak and arrange the roasted grapes and extra cauliflower pieces around it. Finish with the spiced hazelnuts, the remaining Parmesan, and the chopped parsley. Serve immediately.