Herbed Cauliflower Steaks
TOTAL TIME: 45 MINUTES
1 large cauliflower
½ cup olive oil, divided
Freshly ground black pepper
225 g green beans
3 cloves garlic, finely chopped
¾ tsp grated lemon zest
⅓ cup chopped parsley
⅓ cup panko crumbs
¼ cup cashew cheese, finely grated
400 g tin borlotti beans
1 cup cherry tomatoes, halved
3 tbsp vegan mayonnaise
1 tsp Dijon mustard
Preheat oven to 220ºC.
Whisk garlic, lemon zest, parsley, 6 tbsp olive oil and a pinch of salt and pepper in a bowl until smooth. Transfer half this mixture to another bowl. Add panko and cashew cheese to the first bowl and mix well. Add borlotti beans and tomatoes to the second bowl and toss to coat. Whisk mustard and mayonnaise together in a small bowl.
Toss green beans with 1 tbsp oil and season with salt and pepper. Place on a baking tray and cook for 15 minutes. After 15 minutes add borlotti bean mixture to tray and return to oven for a further 7 minutes.
Cut cauliflower into 3 cm thick steaks using a sharp knife. Brush both sides of cauliflower steaks with 1 tbsp of olive oil and season with salt and pepper. Cook in oven on a lined baking tray for 30 minutes, turning at the 15 minute mark. Cauliflower should be tender and browned when cooked.
Remove steaks from oven and spread mayonnaise and mustard mix over the cauliflower. Sprinkle with panko mixture and return to oven. Cook for a further 7 minutes.
Serve steaks with beans and tomatoes.