Community recipe
Cheddar-Crusted Cauliflower Steaks with Creamy Lemon White Beans
Thick cauliflower steaks roast until tender and deeply golden beneath a crisp smoked-paprika cheddar crust, then meet silky lemony white beans for a hearty, cozy vegetarian supper. Serve straight from the pan with plenty of the creamy beans spooned underneath.
- Serves
- 4
- Prep
- 20 min
- Cook
- 27 min
- Difficulty
- easy
Get ready
Ingredients
- 1 cauliflower, leaves removed; cut into steaks and florets
- 1 tbsp olive oil
- 0.75 tsp kosher salt
- 0.25 tsp black pepper, ground
- 2 cannellini beans, drained and rinsed
- 2 garlics, peeled and finely chopped
- 0.5 cup vegetable broth
- 1 tbsp unsalted butter
- 1 tbsp lemon juice, freshly squeezed
- 0.25 tsp kosher salt
- 0.5 cup panko breadcrumbs
- 0.75 cup sharp cheddar, shredded
- 0.5 tsp smoked paprika
- 2 tbsp fresh parsleies, chopped
Make it
Instructions
- 01
Roast the cauliflower until golden
Heat the oven to 425°F (220°C). Set a rack in the center and line a rimmed baking sheet with parchment. Rinse and thoroughly dry 1 large head cauliflower; trim off the leaves and just the bottom of the core, keeping enough core intact to hold the slices together. Cut four ¾-inch-thick steaks through the core; cut any loose florets into bite-size pieces. Arrange everything on the baking sheet. Drizzle with 1 tbsp olive oil, then season all over with ¾ tsp kosher salt and ¼ tsp black pepper. Roast for 17 minutes, until the cauliflower is beginning to brown at the edges and a knife meets some resistance in the thickest part. | Why: Dry cauliflower browns better, and the first roast softens it before the crust goes on.
- 02
Simmer the beans and add the cheddar crust
While the cauliflower roasts, drain and rinse 2 cans cannellini beans in a colander. Peel and finely chop 2 cloves garlic. In a medium saucepan, combine the beans with ½ cup vegetable broth, the garlic, 1 tbsp unsalted butter, 1 tbsp lemon juice, and ¼ tsp kosher salt. Bring to a gentle simmer over medium heat, then cook for 8–10 minutes, stirring occasionally, until the beans are very soft and the liquid looks creamy. Mash about a third of the beans against the side of the pan with a spoon; cover and keep warm over low heat. In a small bowl, mix ½ cup panko breadcrumbs, ¾ cup shredded sharp cheddar, and ½ tsp smoked paprika. Carefully turn the cauliflower steaks and florets. Press the cheese mixture onto the top of the steaks, letting a little fall among the florets. Return the pan to the oven and roast for 8–10 minutes, until the cauliflower is fork-tender and the topping is crisp and browned. If the crust browns before the cauliflower is tender, loosely tent the pan with foil and roast a few minutes longer. | Why: A little mashing thickens the beans without cream, while the final hot roast melts the cheese into a crunchy cap.
- 03
Rest briefly and serve
Remove the pan from the oven and let the cauliflower rest for 2 minutes so the crust sets. Stir the beans; if they have thickened too much, loosen them with a splash of water and taste for seasoning. Spoon the warm beans onto four plates, set a cauliflower steak over each portion, and divide the roasted florets among the plates. Finish with 2 tbsp chopped fresh parsley and serve hot. | Why: A short rest keeps the crunchy topping in place, and serving the beans underneath makes every bite creamy and bright.
