Cauliflower Steaks with Harissa Butterbean Mash
Bored of bang-bang cauliflower? Give our Middle Eastern Inspired Cauliflower Steak a try. Spicy butter bean mash, a zesty Coriander drizzle and velvety tahini for creaminess - what more could you want, it’s the perfect end of summer dinner. We roasted the steaks in a smokey marinade for extra flavour. Then whipped up a quick cauli and butterbean mash - fried off in rose harissa for a spicy, protein-packed punch.
Serves
Ingredients
For the Cauliflower Steaks
<item-todo-done>1 cauliflower<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp water<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done>
For the Cauliflower Mash
<item-todo-done>1 cauliflower - (remaining florets)<item-todo-done><item-todo-done>1 400g tin of butter beans<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp harissa paste<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Tahini Sauce
<item-todo-done>4 tbsp tahini<item-todo-done><item-todo-done>100ml water<item-todo-done><item-todo-done>½ lemon<item-todo-done><item-todo-done> salt to taste<item-todo-done>
For the Zippy Coriander Sauce
<item-todo-done>30g coriander<item-todo-done><item-todo-done>1 small green chilli<item-todo-done><item-todo-done>½ lemon<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done>
Before you start
Large ovenproof pan | Oven 200C fan | 1 baking tray lined with baking paper
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
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
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)
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
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