As a rule, the best recipe ideas always come to me exactly when I'm no longer working and actually want to relax or even sleep. But when that one idea suddenly flashes up, it's no use - I have to make a note of at least the rough key points (and what to eat): Hearty and hearty, but at the same time light and fresh. Cauliflower steak topped with harissa and cheese on creamy bean puree. When I then developed this recipe further on paper, I could already taste the great combination of different flavors on my tongue before anything was even prepared. And the result became even much better!
A quick dish for after work
I can already hear a few people shouting: Cauliflower is not steak, you rag! That's true, of course - everything except the rag. At least, if you think in a very old-fashioned way. However, cauliflower can actually be cut quite fantastically into beautiful slices and then either roasted or baked in the oven. I opted for baking. Before the cauliflower steaks end up in the oven, they get a spicy marinade of harissa and olive oil brushed on. To make it a little heartier, grated cheese is added on top.
So while the cauliflower steaks roast in the oven and the cheese gets a nice browning, the bean puree is easily mixed. As you can imagine, this is also super fast. Simply take cooked white beans from the can and puree them with lemon juice, lemon zest and a little tahini creamy and lift a hooked red onion under. This gives the whole thing a nice texture and yet another delicious flavor note. The puree is then on the one hand velvety-creamy and super fresh and fruity.
Personally, I could eat the bean puree already with some bread until I get full. But that's another recipe idea ... Nice and creamy spread on the plate, it provides a great base for the baked cauliflower steak. Garnish everything with freshly roasted almonds and fresh herbs and be curious what your palate sings you for a love song.
Recipe for cauliflower steak on bean puree
- Preheat oven to 200 °C top/bottom heat.
- Remove cauliflower from leaves, wash and cut into slices about 1-2 cm thick.
- Mix harissa with olive oil.
- Spread cauliflower steaks on a baking sheet, brush with harissa oil and sprinkle with cheese. Bake in hot oven for about 15-20 minutes until golden brown and crispy.
- Wash the lemon, grate the zest and squeeze the juice.
- Peel and halve the onion and cut into very fine cubes.
- Drain white beans, reserving a little liquid, and puree finely with a hand blender. Stir in lemon zest and juice, tahini and diced onion. If the puree becomes too firm, simply add some of the collected bean water until the puree has become nice and creamy. Season to taste with salt and pepper.
- Coarsely chop almonds and roast in a pan without fat.
- Wash and finely chop the herbs.
- Spread bean puree on plates and place cauliflower steaks on top. Garnish with toasted almonds and fresh herbs.