• Vino & Veggies

Cauliflower Steaks with Roasted Red Pepper and Butter Bean Sauce

I totally goofed on this recipe but somehow it turned out delicious! The recipe said to crisp the butter beans and without realizing it I threw them in the blender with the sauce. Oops! It actually made the sauce super creamy. My son was eating it by the spoonful! I also sprinkled some left over black beans I had in the fridge for added protein.

🍷 I would pair this dish with the 2018 Conte De La Terre Chenin Blanc . Cauliflower Steaks with Roasted Red Pepper and Butter Bean Sauce. . Adapted from Purple Carrot. . 1 head sliced cauliflower 1 tbsp dried oregano 1 shallot thinly sliced 1 celery stalk chopped 1/2 oz fresh parsley chopped 1 lemon 2 garlic cloves minced 4 oz roasted red peppers 1/2 cup pepitas 1 can butter beans drained and rinsed 1/2 cup cooked black beans (optional) . Preheat the oven to 450. Trim the leaves from the cauliflower and cut into slices about 1 inch thick. Place on baking sheet and spray with olive oil. Season with dried oregano, salt and pepper. . Make the celery salad. Add the sliced shallot, chopped celery, chopped parsley, half of the lemon juice and 1 tbsp olive oil to a medium bowl. Toss to coat and sprinkle with salt. . Make the sauce. Add the chopped garlic, roasted red peppers, remaining lemon juice, butter beans, 1/4 cup pepitas, 2 tbsp olive oil, 1 tbsp water, salt and pepper to a high speed blender. Blend until creamy. . Toast the remaining pepitas in a nonstick skillet for 2-3 minutes. Once the cauliflower is done assemble plates. Spread the sauce on the bottom of the plate, top with cauliflower steaks, sprinkle with black beans, garnish with celery salad and toasted pepitas. . #veganfoodshare #veganfood #whatveganseat #vinoandveggies#veganfoodandwinepairing

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