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Cauliflower Steak with Cannellini Beans

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Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 whole cauliflower, cut into florets
  • 1 medium-sized leek, thinly sliced
  • 3 garlic cloves, minced
  • Salt, to taste
  • Pepper, to taste
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon cumin
  • 1 teaspoon sumac
  • 2 cups cherry tomatoes (or 1 can diced tomatoes)
  • 1 can Cannellini beans, rinsed
  • 1/4 cup white wine
  • 1/2 cup hummus
  • Handful of fresh basil, chopped

Instructions

  1. Preheat and Prepare the Cauliflower
    Preheat your oven to 350°F (175°C). Cut the cauliflower into 4 steaks, each about 1 inch thick. Season both sides with salt and pepper. Set aside.
  2. Sauté Leeks and Garlic
    Heat a cast iron skillet (or any oven-friendly skillet) over medium-high heat and add a drizzle of olive oil. Once hot, place the cauliflower steaks into the pan and cook for 3-4 minutes until golden brown on one side. Flip and cook the other side for another 3-4 minutes until browned. Remove the cauliflower from the pan and set aside.
  3. Cook Leeks, Garlic, and Spices
    Lower the heat to medium in the same skillet. Add the sliced leek and minced garlic, stirring occasionally to avoid burning. Cook for 3-4 minutes until softened. Add the chili flakes, cumin, and sumac, and cook for 1 more minute until toasted.
  4. Add Wine, Tomatoes, and Beans
    Pour in the white wine and cook for 1 minute to deglaze the pan. Add the tomatoes and Cannellini beans, seasoning with salt and pepper (if using canned tomatoes, include the juice). Remove from heat.
  5. Bake the Cauliflower
    Nestle the cauliflower steaks back into the pan, spooning some of the tomato and bean mixture over the top of each steak. Place the skillet in the oven and bake for 10-15 minutes until the cauliflower is tender and everything is juicy.
  6. Prepare the Hummus
    While the cauliflower bakes, spread the hummus onto a serving dish using the back of a spoon.
  7. Assemble and Serve
    Once the cauliflower is done, remove the pan from the oven. Spoon the cauliflower and tomato-bean mixture over the hummus, making sure to drizzle all the delicious juices from the pan. Garnish with fresh basil, a sprinkle of Maldon sea salt, and a drizzle of olive oil.
  8. Enjoy!
    Serve immediately and enjoy your delicious roasted cauliflower steaks with hummus.

Find it online: https://leannecitrone.com/cauliflower-steak-with-cannellini-beans/