From above, four golden cauliflower steaks sit over swooshes of pale ivory bean purée, topped with glossy blistered red and yellow tomatoes, bright green basil leaves, scattered crushed pistachios, crisp golden breadcrumbs, and a final drizzle of emerald olive oil.

Roasted Cauliflower Steaks with Lemon Cannellini Purée, Blistered Tomatoes & Basil Pistachio Crunch

Category Main Course
Prep 20 minutes
Cook 30 minutes
Style Italian
Technique Roasting
Diet Friendly Vegetarian

Daily Recipe: July 08, 2026

This summery Italian-inspired main turns cauliflower into the star without feeling heavy or expected. Thick roasted cauliflower steaks are paired with a silky lemony cannellini bean purée, bursty blistered cherry tomatoes, fresh basil, toasted pistachios, and a shower of pangrattato for crunch. It’s bright, elegant, and perfect for a sunny day when you want something satisfying but still fresh and vibrant.

Ingredients (for 4)

Preparation

  1. Step 1 - 🔥📄🍽️
    Preheat the oven to 425°F and line a sheet pan with parchment paper.
  2. Step 2 - 🥦🔪👌
    Trim the cauliflower and cut it through the core into 4 thick steaks. Reserve the side florets to roast alongside.
  3. Step 3 - 🫒🧂🔥
    Place the cauliflower steaks and reserved florets on the pan. Drizzle with 2 tablespoons olive oil, then season with kosher salt, black pepper, crushed fennel seeds, and half the lemon zest. Roast for 20 to 25 minutes, flipping once, until golden and tender.
  4. Step 4 - 🫘🧄🍲
    While the cauliflower roasts, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the smashed garlic and cook for 30 seconds. Add the cannellini beans, water or vegetable stock, a pinch of salt, and black pepper. Simmer for 5 minutes.
  5. Step 5 - 🥣🍋✨
    Remove the smashed garlic. Blend the beans with 2 tablespoons Parmesan, half the lemon juice, and 1 tablespoon olive oil until smooth. Add a little more water if needed, then keep warm.
  6. Step 6 - 🍅🧈🍳
    Heat a large skillet over medium-high with the remaining 1 tablespoon olive oil and the butter. Add the cherry tomatoes and cook, stirring only a little, until blistered and slightly collapsed, about 4 to 5 minutes.
  7. Step 7 - 🍋🌶️🥄
    Add the grated garlic, capers, red pepper flakes, honey, and remaining lemon juice to the tomatoes. Toss for 30 seconds, then turn off the heat and season to taste with salt and black pepper.
  8. Step 8 - 🍞💚🧀
    Toast the breadcrumbs in a small pan with a light drizzle of olive oil over medium heat until golden. Stir in the chopped pistachios, parsley, remaining Parmesan, and a tiny pinch of salt, then remove from the heat.
  9. Step 9 - 🍽️🥦🤍
    Spoon the warm cannellini purée onto each plate and place a roasted cauliflower steak on top.
  10. Step 10 - 🌿🧀✨
    Spoon the blistered tomatoes and capers over the cauliflower. Top with basil leaves, pistachio breadcrumb crunch, extra Parmesan, a drizzle of olive oil, and extra lemon zest if you like.

Additional

For a fully vegan version, skip the Parmesan and use olive oil instead of butter; add a spoonful of nutritional yeast to the purée and crunch for savory depth. If you want more protein, top each plate with a few torn balls of burrata or a spoon of marinated lentils. The Italian idea of pangrattato, or 'poor man’s Parmesan,' adds irresistible crunch and makes the dish especially photogenic.