Cauliflower steak with piccata sauce & white beans
- Poppy O'Toole
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Serves 4
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4.3 out of 5.3 ratingsRate
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Make this cauliflower steak for your next date night. It's usually made with steak or chicken, but even avid meat-eaters will love this smart vegetarian version
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 extra-large cauliflower
cut into 4 x 2cm-thick steaks
-
olive oil
for drizzling
-
2 tsp smoked paprika
-
100g unsalted butter
cubed
-
2 banana shallots
peeled and finely diced
-
3 garlic cloves
finely chopped or grated
-
2 tbsp capers
drained
-
125ml dry white wine
-
2 x 400g cans cannellini beans
drained and rinsed
-
200g cavolo nero
thick stems removed, roughly chopped
-
1 vegetable stock cube
made up to 300ml with boiling water
-
200ml double cream
-
2 lemons
zested and juiced
-
15g parsley
finely chopped
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Nutrition: Per serving
- kcal702
- fat52g
- saturates31g
- carbs29g
- sugars9g
- fibre14g
- protein16g
- salt1.34g
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Method
-
step 1
Heat a 28cm ovenproof frying pan over a medium-high heat and drizzle both sides of the cauliflower steaks with olive oil. Season well and sprinkle over the smoked paprika before frying on both sides until light golden-brown.
-
step 2
Meanwhile, heat the oven to 200C/180C fan/gas 6. Divide about 75g of the butter between the cauliflower steaks, then put in the oven for 10-15 mins until tender.
-
step 3
When the cauliflower steaks are cooked, remove from the pan and set aside. Add the shallots and garlic to the pan and season lightly. Cook over a medium heat for 4-5 mins until just softening.
-
step 4
When the shallots and garlic have softened, turn the heat to high. Tip in the capers and wine and let it bubble for 2 mins, stirring well. Reduce the heat to medium and stir through the cannellini beans and cavolo nero. Cook for 3-4 mins until the cavolo nero starts to wilt, then pour in the vegetable stock and double cream. Bring to a simmer.
-
step 5
Simmer until thickened and saucy, about 3-4 mins, then stir the remaining butter and lemon zest into the sauce. Season well with salt and pepper, and add the lemon juice.
-
step 6
Return the cauliflower steaks to the pan and sprinkle over the parsley to serve.
Recipe from Good Food magazine, December 2025
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A star rating of 4.3 out of 5.3 ratings
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