
Ingredients
Cauliflower
1 large cauliflower
2 tablespoons olive oil
Salt and pepper
1 teaspoon smoked paprika
1 pinch cayenne powder
1 pinch cumin
White Bean Purée
1 can white beans, drained and rinsed
1 small white onion (or yellow, or red)
1 garlic clove
3 tablespoons olive oil
1 tablespoon nutritional yeast
Salt and pepper
Toppings
2 tablespoons full-fat Greek yogurt
Zest of 1 lemon
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
A drizzle of olive oil

Preparation
Preheat the oven to 375°F. Cut two thick slices (1 to 1.5 cm) from the center of the cauliflower to create “steaks.” Place them on a baking sheet lined with parchment paper, drizzling a bit of olive oil underneath and on top. Mix the smoked paprika, cayenne, cumin, salt, and pepper, then sprinkle over the steaks. Roast in the oven for about 20 minutes, until golden and tender.
Meanwhile, prepare the white bean purée. Dice the onion and sauté it over medium heat in one tablespoon of olive oil until soft, without letting it brown too much. Add the white beans, season with salt and pepper, and let them roast slightly. Transfer this mixture to a blender or food processor with two tablespoons of olive oil, the raw garlic clove, nutritional yeast, and a touch of lemon juice if desired. Blend until smooth and creamy.
In a small bowl, mix the Greek yogurt with lemon zest, a drizzle of olive oil, salt, and pepper.
Toast the pumpkin and sunflower seeds in a dry pan for a few minutes until lightly golden.
To serve, spread a generous amount of white bean purée on a plate. Place the roasted cauliflower steak on top. Add small dollops of the yogurt sauce, sprinkle with toasted seeds, and finish with a bit of lemon zest. Drizzle with a final touch of olive oil and serve immediately. Enjoy!

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