Go to all recipes
Cauliflower steaks with cannellini bean mash

Cauliflower steaks with cannellini bean mash


Try this sophisticated vegetarian alternative to a meaty steak

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    1361kj 326kcal
  • Fat
    Med 21%
  • Saturates
    Low 20%
  • Sugar
    Low 21%
  • Salt
    Low 21%

% of adult’s reference intake | Carbohydrates per serving : 23g


  • 2 Co-op British cauliflowers
  • 2 tsp smoked paprika
  • 2 tbsp Co-op olive oil
  • 2 garlic cloves, finely sliced
  • 2 x 400g cans Co-op cannellini beans, drained
  • 1 tsp dried oregano
  • 200ml vegetable stock, made with 1/2 stock cube
  • 2 tbsp reduced fat crème fraîche
  • Zest and juice of 1 lemon
  • 1 tbsp Co-op extra virgin olive oil
  • Handful flat leaf parsley, finely chopped


  1. Preheat the oven to 200ºC/fan 180ºC/Gas 6
  2. Cut each cauliflower in half, then cut each half into 2 thick slices, so you have 8 steaks in total
  3. Put them in a roasting tray and dust with the smoked paprika
  4. Season and drizzle over 1 1/2 tbsp of the olive oil
  5. Roast in the oven for 30-35 mins, or until golden and tender
  6. Meanwhile, put the remaining olive oil in a large pan over a medium heat
  7. Fry the garlic for 1-2 mins, then add the cannellini beans, oregano and vegetable stock and simmer for around 15 mins, until the beans are tender
  8. Mash a little, leaving a chunky texture, then stir through the crème fraîche and half the lemon juice
  9. Season, then keep it warm
  11. Mix the remaining lemon juice with the extra virgin olive oil, chopped parsley and lemon zest, then season to taste
  12. Divide the mash between serving plates
  13. Top each with 2 of the steaks, then spoon over the dressing to serve