Cauliflower Steaks with Romesco and Butter Beans

Make cauliflower steaks with romesco and butter beans, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
One head, about 500 g Cauliflower (Cut two 3 cm slabs through the core so they hold together, and roast the loose florets alongside.)
One and a quarter tins, drained (300 g) Butter beans, tinned and drained (Drained weight.)
200 g Roasted red peppers from a jar, drained
25 g Almonds
2 cloves, about 6 g Garlic
12 g Olive oil
100 g Tomato
1 tsp Smoked paprika
2 tsp Red wine vinegar
A handful Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Brush the cauliflower slabs and florets with two thirds of the oil, salt them and roast at 220°C for 30 minutes, turning once, until deep brown on both faces.
2. Toast the almonds in a dry pan, then blitz them with the peppers, garlic, paprika, vinegar, the rest of the oil and salt to a coarse sauce.
3. Warm the beans with the chopped tomato and a splash of water until the tomato collapses. Season.
4. Spread the beans over two plates, sit the cauliflower on top and spoon the romesco over with the parsley.

Contains tree nuts and sulphites.
Jarred peppers in brine often list sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/cauliflower-steaks-romesco-butter-beans

AI-generated images illustrating the recipe.

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