
Roast Cauliflower Steaks, Borlotti Beans + Peanut Salsa
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Looking for a filling veggie main or side that delivers on flavour? These Roast Cauliflower Steaks are paired with creamy borlotti beans, crispy shallots, our punchy Peanut Salsa. Add a drizzle of Saucy for a bit of heat, and you’ve got a winning dish!
This recipe combines hearty roasted cauliflower with creamy borlotti beans and a rich Peanut Salsa for a flavour-packed dish. It’s easy to make, yet impressive enough to serve at a dinner party. Plus, it's vegan-friendly and gluten-free!
Serves: 4 as a side | Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins
Ingredients
For the Cauliflower Steaks:
- 1 whole cauliflower, sliced into steaks with the leaves
- 3 tbsp olive oil
- Salt and pepper
For the Beans & Toppings:
- 1 jar of borlotti beans (700g, e.g. Bold Bean Co.)
- Handful of crispy shallots
- Handful of coriander leaves
- Saucy Peanut Salsa
Method
Step 1: Roast the Cauliflower Steaks
- Preheat the oven to 190°C (fan).
- Arrange the cauliflower steaks on a large baking tray. Drizzle with 2 tbsp olive oil and season with salt and pepper.
- Cover the tray with tin foil and roast for 35 minutes.
- Remove the foil and continue roasting for another 10 minutes until golden and tender.
Step 2: Heat the Beans
- While the cauliflower is roasting, warm the borlotti beans in a frying pan over medium heat with 1 tbsp olive oil and a little of the jar’s water.
Step 3: Assemble and Serve
- Plate the borlotti beans and place the roast cauliflower steaks on top.
- Drizzle generously with Peanut Salsa.
- Scatter over the crispy shallots and coriander leaves.
- Serve hot and enjoy!
Let me know if you give this one a go!