You Will Receive
1 x Panko Breadcrumbs (150g)
2 x Butter Beans (400g)
1 x biodegradable bag
1 x Recipe Card Herb Roasted Cauliflower Steaks
1 x Chopped Tomatoes (400g)
1 x Whole Lemon
1 x White Cauliflower
From Your Pantry
2 cloves garlic
2 tsp dried oregano
3 tbsp olive oil
2 tsp balsamic vinegar
Generous pinch of salt and black pepper
2 thick slices stale bread
Method
Roast the cauliflower steaks
Preheat the oven to 200°C. Rub the cauliflower steaks with 2 tbsp olive oil, the oregano, salt and pepper. Roast for 25–30 minutes, turning halfway through, until tender and golden.
Make the lemon-parsley crumbs
Tear or blitz the bread into coarse breadcrumbs. Heat 1 tsp oil in a small frying pan and toast the crumbs for 3–4 minutes until golden and crisp. Stir in the lemon zest, chopped parsley and a pinch of salt.
Cook the bean stew
Add the crushed garlic, drained white beans and chopped tomatoes to a saucepan. Simmer for 5–7 minutes until thick and rustic. Stir in the balsamic vinegar and season to taste.
Assemble the dish
Spoon the bean stew into serving bowls. Place a roasted cauliflower steak on top and finish with a generous scattering of the lemon-parsley crumbs.
To Serve
Serve immediately while the cauliflower is crisp and the stew is hot.
Why You'll Love It
Roasting brings out the cauliflower's natural sweetness.
The rich bean stew makes the dish hearty and satisfying.
Crisp lemon-parsley crumbs add freshness and texture to every bite.