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Cauliflower steaks, beetroot butterbean puree with a rosemary pecan crumb


The fresh ingredients of this are all in season in winter, and can be bought from farmers markets to ensure they are grown locally. My cauliflower and beetroot were grown in Kent!


The caramelized rosemary pecan crumb is delicious and can be made in larger potions for use in a variety of dishes, from salads to soups.


Serves 2


For the beetroot puree;

3 beetroots

1 tin butter beans

Juice of 1/2 lemon

Leaves from a few sprigs fresh thyme

1 tsp smoked paprika

2 tsp extra virgin olive oil

6 tbsp water


For the crumb;

Small handful pecans

1 tsp chopped rosemary

1/4 tsp honey

Handful breadcrumbs

1 tbsp fresh chopped parsley


1 clove garlic

2 handfuls kale florets

2 slices of a cauliflower head

1 tsp olive oil


Method;

1. Peheat the oven to 220 degrees Celcius.

2. Peel and chop the beetroot into wedges. Put in a roasting pan with 1 tsp oil. Roast in the oven for 40 minutes, tossing half way though.

3. Put the cauliflower steaks on another roasting tray, drizzle in 1 tsp oil and add to the oven for 30 minutes.

4. Make the crumb; Chop the pecans into rough pieces, and add to a small frying pan. Cook on a low heat for a few minutes, then add the rosemary and season with salt. Constantly toss over a low heat, and after about 5 minutes add the honey and quickly mix to coat the nuts. Tip the honeyed nuts into a bowl.

5. Heat 1 tsp oil in the same pan. Add the breadcrumbs and parsley and fry, constantly tossing, until the breadcrumbs have browned. Take off the heat and add the nuts, mixing well.

6. In a blender, add all of the ingredients for the puree, including the roasted beetroot. If you like, reserve some beetroot wedges for serving. Blend until smooth and season well with salt and pepper.

7. Cook the kale in the frying pan with the chopped garlic and 2 tsp of water with the lid on. This steams the kale then allows the garlic to fry a little as the water reduces. Check that it does not burn, add a little oil at this point if it does.

8. Serve the roasted cauliflower on a bed of the puree with the kale and a sprinkle of the crumb.


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