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Thick slices of cauliflower coated in a smoky paprika, garlic and coconut marinade, roasted until golden and tender alongside butter beans and crispy florets. They’re finished with a zingy Dijon, lemon and parsley dressing. Butter beans make it high in protein, and cauliflower and beans pack in lots of fibre. It’s a plant-based main that’s simple to make on one tray.
Cauliflower and beans
Marinade
Dressing
1.
Heat the oven to 220c (200c fan).
2.
Remove the outer leaves from the cauliflower and trim the stalk, keeping the core intact. Stand it upright and cut 2 thick slices (around 2cm) from the centre. Break the rest into florets.
3.
Mix the coconut milk, paprika, garlic powder, salt and pepper. Brush over both sides of the cauliflower steaks.
4.
Put the steaks on the tray. Toss the florets and butter beans in the remaining marinade and scatter around the steaks.
5.
Roast until the cauliflower is golden and tender, and the beans are lightly crisp (25–30 minutes). Turn the steaks carefully halfway through.
6.
Meanwhile, whisk all the dressing ingredients.
7.
Spoon the dressing over the cauliflower and beans, garnish with parsley and serve.
8.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Reheat in the oven until piping hot. Keep the dressing separately in the fridge for up to 3 days. Not suitable for freezing.
Tip
Higher protein: Use 100g 0% fat Greek yoghurt instead of the coconut milk in the marinade. As a side for 4: Leave out the butter beans and cut the cauliflower into 4 thinner steaks. Serve with roast chicken or fish.
Cost-saving tips
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