Crusty Cauliflower Steaks with Insane Green Beans

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I made the beans as a side dish for burgers and they're really yum. I didn't actually make the cauliflower - it looks good so I am including the whole recipe!


For the cauliflower

  • 2 large heads of cauliflower
  • 1 teaspoon smoked paprika
  • 1 teaspoon ancho chili power
  • 1 teaspoon cumin
  • ½ teaspoon dried thyme
  • Avocado oil
  • Kosher salt and fresh pepper

For the yogurt sauce

  • ¾ cup full-fat, Greek-style yogurt
  • Zest and juice of ½ lemon
  • 2 teaspoons freshly chopped dill
  • 1 teaspoon extra virgin olive oil
  • ¼ teaspoon kosher salt
  • Couple cracks of fresh black pepper

For the green beans

  • ⅓ cup full-fat, sugar-free mayonnaise
  • 1½ tablespoons lemon juice
  • tamari soy sauce
  • toasted sesame oil
  • 1 teaspoon sambal oelek or sriracha sauce
  • 1 teaspoon stone-ground or Dijon mustard

  • 1 pound green beans or haricot vert
  • ¼ cup red onion, minced (or shallot)
  • 2 cloves garlic, minced
  • ¼ cup pecans, chopped (or almonds)
  • Kosher salt and fresh pepper
  • Avocado oil

 

For the cauliflower steak, preheat oven to 450°F. Cut the ends off both heads of cauliflower—the parts that don’t have the root attached. Cut the cauliflower into ¾-inch thick steaks, going from top to bottom and through the stem. You should be able to get six steaks, although the recipe calls for five.

Make the steak spice rub by combining the smoked paprika, ancho chili powder, cumin, and thyme in a small bowl. Mix well. Drizzle a shot of oil on both sides of the steaks. Season with a generous pinch of salt and spice rub on both sides. Place the steaks on a sheet tray and bake for 15 minutes. Remove from oven and set aside. Cauliflower steaks can sit at room temperature for a while after they have been baked.

Make the yogurt sauce by combining everything in a bowl and mixing well. Check for seasoning, you want the flavor to be lemony. Set aside.

Make the dressing for the green beans by adding the mayo to a bowl along with the lemon juice, 1½ teaspoons tamari, ½ teaspoon sesame oil, the sambal, mustard, ¼ teaspoon salt, and a couple cracks of pepper. Mix well and check for seasoning as you may want more spice or lemon juice. Set aside.

For the green beans, preheat a large non-stick pan just below high heat for 2 minutes with 2 teaspoons of oil. Add the green beans and cook for 7–8 minutes, until blistered on the outside, but still crunchy. Add the onions, garlic, pecans and cook for 1 minute. Turn the heat down to medium and add 1½ tablespoons of tamari, ½ teaspoon of sesame oil, and a ¼ teaspoon of salt to the pan and cook for 30 seconds so the beans can steam. Remove from heat and transfer to a large bowl. Once the beans have cooled slightly, add enough dressing to coat.

To finish cooking the steaks, preheat a large cast-iron pan over medium-high heat with 1 tablespoon of oil for 2 minutes. Use a spatula to carefully place 2-3 of the cauliflower steaks in the pan and sear for 2-3 minutes or until the steaks are nicely browned on the first side. Use a spatula to carefully flip the steaks and sear until crusty. Remove from pan and repeat with remaining steaks.

Serve the steaks with the yogurt sauce and green beans and enjoy!

Keto Meal Prep by FlavCity, By Bobby Parrish and Dessi Parris, Published 2019


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