Cauliflower Steaks with Harissa Butterbean Mash

Cauliflower Steaks with Harissa Butterbean Mash

This one genuinely stopped us in our tracks the first time we made it. Thick, golden cauliflower steaks seared until they've got that gorgeous caramelised crust, sat on top of smoky harissa butterbean mash that's rich, creamy and has a proper kick to it. Then you've got the whipped tahini and that bright, herby coriander sauce cutting through everything and lifting all the flavours up. It's one of those plant-based dinners that feels really special, like something you'd order at a restaurant and think about for weeks. Make it tonight, seriously.

Cook: 45 min
Serves 2

Before You Start

  • Preheat oven to 180°C
  • Large baking tray lined with parchment
  • Bullet blender
  • Blender
  • Small bowl
  • Large pot
  • Frying pan
  • Whisk

Ingredients

  • 1 cauliflower
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 tbsp maple syrup
  • 1 cauliflower - (remaining florets)
  • 1 400g tin of butter beans
  • 2 tbsp olive oil
  • 2 tbsp harissa paste
  • salt and pepper to taste
  • 4 tbsp tahini
  • 100ml water
  • ½ lemon
  • salt to taste
  • 30g coriander
  • 1 small green chilli
  • ½ lemon
  • 4 tbsp olive oil

Method

1

Prepare the whipped tahini and coriander sauce

  • Place the tahini in a small bowl with the lemon juice
  • Pour in the water, whisking until it comes together as a smooth and creamy sauce
  • Set to one side
  • Trim the green chilli
  • Add the chilli, coriander, lemon juice and olive oil to the bullet blender and blitz into a smooth sauce (Add a splash of water if you need to loosen the sauce)
  • Taste and season to perfection with salt and pepper and set to one side
2

Prepare the cauliflower steaks

  • Trim the cauliflower of its leaves and remove a little slice of the stem so the base of the stem is neat
  • Cut a thick slice out of the middle of the cauliflower - the slice should be as thick as the stem
  • Carefully cut the slice in half lengthwise to create two “steaks”
  • Set the remaining cauliflower to one side
  • Add the cumin, ground coriander, smoked paprika, salt, pepper, olive oil, water and maple syrup to a small bowl and stir to combine
  • Brush the marinade over the steaks, on both sides
  • Put the steaks on the baking tray, put the tray in the oven and roast for 30 minutes, turning halfway through
3

Prepare the butter bean and cauliflower mash

  • Roughly chop the reserved cauliflower
  • Place in a large pot of boiling salted water and boil for 10-12 minutes until very tender
  • Transfer the boiled cauliflower to a blender and leave to cool for a few minutes, add the butter beans and blend until smooth (add a splash of water to get a nice smooth consistency)
4

Cook the mash

  • Warm the olive oil and harissa in a frying pan over medium heat
  • Transfer the creamed butter bean and cauliflower, stir to combine and warm through until simmering
5

Time to serve

  • Transfer the mash to serving plates and smooth out with the back of a spoon
  • Top with the cauliflower steaks
  • Drizzle over the tahini and coriander sauce and serve immediately

Tips & Variations

  • Get your pan properly hot: We can't stress this enough. A medium heat won't give you that caramelised crust on the cauliflower. Get the pan hot before the steak goes in and resist the urge to move it around.
  • Loosen your sauces to taste: The coriander sauce and whipped tahini can both be adjusted with a small splash of water if they feel too thick. You want them pourable enough to drizzle generously over everything.
  • Make the mash your own: If you want more heat, add an extra spoon of harissa. If you want it milder, start with half and taste as you go. The butterbean mash is really forgiving and works as a great base for other flavours too.

Why This Works

The trick is getting a proper sear on the cauliflower steaks before anything else. A really hot pan, don't move them too soon, and let them build that golden crust. That caramelised surface is what gives the whole dish its depth. The harissa in the mash does a lot of heavy lifting too, bringing smokiness and warmth that makes the butterbeans taste about ten times better than you'd expect.