Dinner

Cauliflower Steaks with Romesco and Butter Beans

Name: Cauliflower Steaks with Romesco and Butter Beans
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: One head, about 500 g Cauliflower; One and a quarter tins, drained (300 g) Butter beans, tinned and drained; 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

Thick slabs of roast cauliflower on warm butter beans, with a smoky red pepper and almond sauce. 20 g of protein for 388 kcal, nothing from dairy.

Calories: 388kcal
Protein: 20g
Fat: 15g
Carbs: 43g

Per serving, makes 2. 20 minutes of work, then 30 minutes roasting. Published 8 September 2026.

Allergens

Tree nuts
Sulphites

Jarred peppers in brine often list sulphites.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Cauliflower Steaks with Romesco and Butter Beans, plated and ready to serve. — The finished recipe. Cauliflower Steaks with Romesco and Butter Beans

Ingredients 1 to 6 for cauliflower steaks with romesco and butter beans arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 10 for cauliflower steaks with romesco and butter beans arranged separately on a dark worktop. — Ingredients 7 to 10. 100 g Tomato. 1 tsp Smoked paprika. 2 tsp Red wine vinegar. A handful Fresh parsley

Cauliflower Steaks with Romesco and Butter Beans, preparation step 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. — Step 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.

Cauliflower Steaks with Romesco and Butter Beans, preparation step 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. — Step 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.

Cauliflower Steaks with Romesco and Butter Beans, preparation step 3: Warm the beans with the chopped tomato and a splash of water until the tomato collapses. Season. — Step 3. Warm the beans with the chopped tomato and a splash of water until the tomato collapses. Season.

The finished cauliflower steaks with romesco and butter beans. — Step 4. Spread the beans over two plates, sit the cauliflower on top and spoon the romesco over with the parsley.

01 / 07

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Ingredients

CauliflowerOne head, about 500 g
Cut two 3 cm slabs through the core so they hold together, and roast the loose florets alongside.
Butter beans, tinned and drainedOne and a quarter tins, drained (300 g)
Drained weight.
Roasted red peppers from a jar, drained200 g
Almonds25 g
Garlic2 cloves, about 6 g
Olive oil12 g
Tomato100 g
Smoked paprika1 tsp
Red wine vinegar2 tsp
Fresh parsleyA handful

Method

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.
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.
Warm the beans with the chopped tomato and a splash of water until the tomato collapses. Season.
Spread the beans over two plates, sit the cauliflower on top and spoon the romesco over with the parsley.

Worth knowing

Romesco keeps for a week in the fridge and is good on most things. Doubling it costs nothing in time.
The steaks brown properly only when the tray is hot before they go on. Heat it with the oven.

Other dinner recipes that share ingredients with this one, or every dinner between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.