Griddled cauliflower with beans & anchovy dressing

Name: Griddled cauliflower with beans & anchovy dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 8 anchovies from a jar, drained and finely chopped; 125 ml balsamic & olive oil dressing; 2 large cauliflowers, trimmed, leaves reserved; 400 g frozen pea & bean mix; 4 shallots, thinly sliced; 25 g pack coriander, leaves roughly chopped; 2 tbsp olive oil; 4 tsp Cooks’ Ingredients Dukkah; 180 g tub The Levantine Table Smoky Aubergine Baba Ganoush

Switch meat steaks for cauliflower steaks – they’re full of texture, boost your 5 a day and go so well with Middle-eastern type flavours.

4.5 out of 5 stars(2) Rate this recipe

Low in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

8 anchovies from a jar, drained and finely chopped
125ml balsamic & olive oil dressing
2 large cauliflowers, trimmed, leaves reserved
400g frozen pea & bean mix
4 shallots, thinly sliced
25g pack coriander, leaves roughly chopped
2 tbsp olive oil
4 tsp Cooks’ Ingredients Dukkah
180g tub The Levantine Table Smoky Aubergine Baba Ganoush

Beat together the anchovies and dressing, then set aside. Slice ½ the cauliflower leaves as thinly as possible. Cutting vertically, slice 2 wedges from the middle section of each cauliflower, about 2cm thick. Break the remaining cauliflower ½ into small florets. Chill the remaining leaves and florets for another recipe.
Bring a large saucepan of salted water to the boil and add the cauliflower wedges. Cook for 5 minutes to soften a little. Lift out with a slotted spoon. Add the cauliflower florets and pea and bean mix to the pan, return to the boil and cook for 3 minutes. Add the cauliflower leaves and boil for 2 minutes more. Drain well in a colander and transfer to a bowl. Stir in the shallots and coriander.
Pat the steaks dry on kitchen paper. Brush the tops with ½ the oil and sprinkle with 2 tsp spice mix. Heat a large griddle (or frying) pan, then cook the steaks, in batches if needed, oiled-side down for 4-5 minutes. Brush the other side with the remaining oil, then add the remaining spice. Turn the steaks and fry for 4-5 minutes more until nicely seared.
Spread the baba ganoush onto plates and pile the bean mix on top. Add the cauliflower and serve drizzled with the anchovy dressing.

Cook’s tip

If you’re vegetarian or not keen on anchovies, leave them out or beat in 2 tsp miso paste instead, to give salty umami flavour.

It can be tricky to cut steaks for four from one cauliflower, which is why this recipe uses two. Leftover florets and leaves are delicious dressed in a cauliflower salad or slaw, added to cheesy pastas and gratins, or in curries.

Typical values per serving when made using specific products in recipe