Roasted Cauliflower Steaks with White Bean Purée, Spring Leeks & Pistachio Pistou
Daily Recipe: May 29, 2026
This main course leans French in spirit without falling into the usual bistro clichés: caramelized cauliflower becomes the star, paired with silky white beans, roasted spring leeks, and a vivid green herb-pistachio pistou. It feels elegant yet grounded, with layered textures—crisp edges, creamy purée, tender vegetables, and crunchy nuts—making it both deeply satisfying and striking on the plate.
Ingredients (for 4)
- Large cauliflower - 1 - trimmed and cut into 4 thick steaks, florets reserved
- Medium leek - 2 - cleaned well, trimmed, and halved lengthwise
- Canned cannellini beans - 1 (15 oz) - drained and rinsed
- Radish - 4 to 5 - very thinly sliced
- Small shallot - 1 - finely chopped
- Garlic cloves - 2 cloves - divided, 1 minced and 1 left whole
- Lemon - 1 - zested and juiced
- Flat-leaf parsley - 1 cup - packed
- Fresh chives - 1/2 cup - roughly chopped
- Shelled pistachios - 1/3 cup - divided
- Capers - 2 tablespoons - drained
- Crème fraîche - 1/4 cup
- Aged comté or parmesan cheese - 1/3 cup - grated
- Red pepper flakes - 1/4 teaspoon
- Unsalted butter - 3 tablespoons
- Vegetable stock or water - 1/2 cup - warmed
- Extra-virgin olive oil - 4 tablespoons plus more as needed
- Dijon mustard - 1 teaspoon
- Salt - to taste
- Freshly ground black pepper - to taste - freshly ground
Preparation
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Step 1 - 🔥📄🍽️Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it with olive oil.
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Step 2 - 🥦🫒🔥Arrange the cauliflower steaks and reserved florets on the pan. Drizzle with 2 tablespoons olive oil, season with salt and black pepper, and roast for 15 minutes.
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Step 3 - 🥬✨🍽️Place the halved leeks on another tray or beside the cauliflower. Drizzle with a little olive oil, season with salt, and roast for 15 to 20 minutes until tender and lightly charred.
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Step 4 - 🧈🔄🥦Carefully flip the cauliflower steaks, dot with 1 tablespoon butter, and roast 10 to 15 minutes more until golden and tender.
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Step 5 - 🧄🧅🍳Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the shallot, minced garlic, and a pinch of salt, and cook for 2 to 3 minutes until soft.
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Step 6 - 🫘🍋🥣Add the cannellini beans, whole garlic clove, warmed vegetable stock or water, 1 tablespoon lemon juice, and 1 tablespoon butter. Simmer for 3 to 4 minutes, then remove the whole garlic if desired and blend with the crème fraîche and Dijon mustard until smooth. Season with salt and black pepper.
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Step 7 - 🌿🥜🫙Blend or finely chop the parsley, chives, capers, half the pistachios, lemon zest, Comté or Parmesan, red pepper flakes, and about 2 tablespoons olive oil into a loose sauce. Season with salt, black pepper, and a few drops of lemon juice.
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Step 8 - 🔴🍋🥗Toss the sliced radishes with a small squeeze of lemon juice and a pinch of salt.
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Step 9 - 🍽️🥦✨Spread the white bean purée onto each plate. Top with a cauliflower steak and arrange the roasted leeks and extra florets alongside.
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Step 10 - 🥜🍋🌟Spoon the pistachio pistou over the cauliflower. Top with the radishes, remaining pistachios, a little extra lemon zest, and a final crack of black pepper. Serve right away.
Additional
This dish captures late-spring energy with leeks, herbs, radishes, and lemon, while the cauliflower keeps it hearty enough for dinner. For extra richness, top with a jammy egg; for a fully vegan version, swap the butter, crème fraîche, and cheese for plant-based alternatives or a spoonful of tahini in both the purée and pistou. If serving guests, roast the cauliflower and leeks ahead, then reheat and plate at the last minute for a very polished presentation.