Gluten-Free Roasted Cauliflower Steaks with Curried Bean Puree

Name: Gluten-Free Roasted Cauliflower Steaks with Curried Bean Puree
Prep time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 large head cauliflower; 2 tablespoons olive oil; 1/2 teaspoon gluten-free curry powder; 1 can gluten-free, reduced sodium white beans, drained, rinsed; 1/2 teaspoon gluten-free curry powder; 2 tablespoons lemon juice; 1/4 cup packed cilantro leaves; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cloves garlic; 1/4 cup unsalted vegetable broth; Sliced green onions

(1)

0 Questions

Save Recipe

Gluten-Free Roasted Cauliflower Steaks with Curried Bean Puree

Prep 30 min
Total 40 min
Servings 4

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

Cauliflower in steak form? Yes, that’s right! These are downright delicious, and a fabulous idea when you have vegetarian or vegan friends coming for dinner.

By Betty Crocker Kitchens

Updated Apr 8, 2019

Save
Shop
Share
Keep Screen On

Ingredients

Cauliflower Steaks

1 large head cauliflower
2 tablespoons olive oil
1/2 teaspoon gluten-free curry powder

Curried White Bean Puree

1 can gluten-free, reduced sodium white beans, drained, rinsed
1/2 teaspoon gluten-free curry powder
2 tablespoons lemon juice
1/4 cup packed cilantro leaves
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic
1/4 cup unsalted vegetable broth

Garnish, if desired

Sliced green onions

Steps

1

Heat oven to 400°F. Spray cookie sheet with cooking spray.
2

Trim tough leaves off bottom of cauliflower, leaving stem intact. Cut head of cauliflower vertically into 1-inch pieces, being careful to leave stem attached to each piece (you should have 4 nice steaks). Carefully place steaks on cookie sheet. Brush steaks lightly with oil, and sprinkle with 1/4 teaspoon of the curry powder. Bake 15 minutes.
3

Meanwhile, in food processor, place Curried White Bean Puree ingredients. Cover; process until smooth, scraping down bowl once. Empty puree into 1-quart saucepan. Heat over low heat until warm, stirring occasionally.
4

After 15 minutes, carefully turn cauliflower steaks. Brush second side with oil, and sprinkle with remaining 1/4 teaspoon curry powder. Bake about 15 minutes longer or until florets are turning golden brown.
5

Divide puree among 4 serving plates, spreading out so puree will show underneath steak. Top each carefully with 1 cauliflower steak. Sprinkle with sliced green onions.

Tips from the Betty Crocker Kitchens

tip 1
Cauliflower steaks can easily be grilled. Be sure to keep the steaks on a cooler part of the grill so they don’t burn. However, a little charred grill flavor adds a delicious note to this dish!

Nutrition

190 Calories, 14g Total Fat, 4g Protein, 12g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 190

Calories from Fat: 130

Total Fat: 14g; 22%

Saturated Fat: 2g; 10%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 370mg; 15%

Potassium: 670mg; 19%

Total Carbohydrate: 12g; 4%

Dietary Fiber: 4g; 18%

Sugars: 4g

Protein: 4g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 90%; 90%

Calcium: 6%; 6%

Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Weekly Whisks