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Dish photo for Charred Cauliflower Steaks With Chimichurri, Pine Nuts & Pomegranate Seeds Over Creamy Butterbean Mash
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Charred Cauliflower Steaks With Chimichurri, Pine Nuts & Pomegranate Seeds Over Creamy Butterbean Mash

Total time32 min
Active time17 min

Cooking Timeline

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⚡ Critical Path (3 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Preheat oven and prepare pans2m
  2. 2Prep and roast cauliflower25m
  3. 3Plate and garnish the dish5m
32m total • 3/5 critical
0 min
5 min
10 min
15 min
20 min
25 min
30 min
32 min

⚡Critical stepPreheat oven and prepare pans

Prep • 2 min • Start 0m

Prep

⚡Critical stepPrep and roast cauliflower

Cooking • 25 min • Start 2m

Cooking

Blend and warm butterbean mash

Cooking • 10 min • Start 2m • 15m slack

Cooking

Toast the pine nuts

Cooking • 4 min • Start 0m • 23m slack

Cooking

⚡Critical stepPlate and garnish the dish

Finishing • 5 min • Start 27m

Finishing

Nutrition Information

Calories690 kcal
Protein32.1g
Fat37g
Carbs65.8g
Fibre27.9g
Salt0.7g

Step-by-Step Instructions

  1. Preheat oven and prepare pans

    2 min

    Preheat your oven to 220°C / 200°C fan and take out a large roasting tray and a small saucepan.

    Equipment: oven, large roasting tray, small saucepan
    Temperature: 220°C

  2. Prep and roast cauliflower

    25 min

    Remove any tough or damaged outer leaves from the cauliflower . Using a large knife, trim the base and cut the cauliflower into quarters, keeping the leaves intact. Rub some olive oil, salt, pepper and drizzle over the smoky cauliflower marinad e . Use your hands or a brush to spread the marinade and seasoning all over the cauliflower. Place on your roasting tray and roast in the oven for 20-30 minutes or until it's browning/blackening on the outside and tender but al dente in the centre.

    Equipment: large knife, large roasting tray, oven

  3. Blend and warm butterbean mash

    10 min

    In the meantime, drain the butter beans and add them to a blender with half of the lemon tahini dressing . Blend to a smooth puree (you may need to add a little water if it's too thick). Alternatively if you don't have a blender, you can mash the beans with a fork or potato masher for a chunkier texture. When there's 5 minutes left on the cauliflower, add the tahini butterbean mash to your saucepan and warm through over a medium heat until piping hot, around 3-5 minutes. If it starts to stick, you may need to add water as you cook to loosen. Season generously with salt and pepper to taste.

    Equipment: blender, fork, potato masher, small saucepan

  4. Toast the pine nuts

    4 min

    Place your small frying pan over medium heat, and dry toast the pine nuts until golden.

    Equipment: small frying pan

  5. Plate and garnish the dish

    5 min

    To serve, spread the creamy butter bean mash onto a large plate and place the cauliflower steaks on top. Drizzle over the chimichurri dressing and the remaining lemon tahini dressing . Scatter with pomegranate seeds and toasted pine nuts , and finish with a drizzle of good-quality olive oil (optional). Enjoy!

    Equipment: large plate