Cauliflower Steaks with White Bean Hummus Red Pepper Tapenade
We swoon over all cauliflower recipes, they are rich in B vitamins, fibre and are just delicious! We're always looking for new flavours to add and this plant based, gluten free red pepper tapenade takes it up a notch. Enjoy it with crispy sugar snap peas and a creamy protein rich white bean hummus side. Take it outside for the perfect al fresco summer meal!
Ingredients Tapenade
- 1/2 roasted red pepper
- 2 tbsp lemon juice
- 1/2 cup sun dried tomatoes (in oil)
- 1 Clove garlic
- Pinch chili flakes
- Pinch pink sea salt
- 3 tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1 tbsp lemon juice
- Pinch chili flakes
- Pinch pink sea salt
- 2 cups steamed cauliflower
- 1 can canellini beans, drained and rinsed
- 2 cloves garlic, smashed
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp cracked pepper
- In the bowl of a food processor add ingredients for tapenade. Pulse several times. The tapenade does not need to be smooth. Transfer to a small bowl and set aside..
- In a small bowl whisk together ingredients of cauliflower. Preheat oven to 400F. Place parchment onto a baking sheet.
- Trim away leaves on a washed and dried cauliflower. Use a sharp knife to slice lengthwise through the core to create steaks. I was able to get 2 out of a large cauliflower. Reserve the remaining cauliflower florets for roasting and steaming.
- Place the cauliflower on the parchment paper and brush each side with the marinade.Season with salt and pepper. Place in oven for 25-30 minutes turning half way.
- For the puree, add all the ingredients into a clean food processor and pulse to get going. Blend until smooth. Season well and set aside.
- To assemble, spoon out puree onto plates. Place cauliflower steaks on top and spoon tapenade onto the steaks. Serve with sautéed greens and garnish with Rawcology Rockin' Ranch coconut chips for additional flavour.