Roasted Cauliflower Steaks with Picatta Sauce

Cauliflower is delicious roasted in the oven with olive oil. Add some creamy picatta sauce (with extra protein in the form of white beans) and this becomes a full meal. Adapted from Robin Robertson's Vegan Planet blog

 

Ingredients:

 

1 head cauliflower, cored

1 cup grape tomatoes, halved lengthwise

Olive oil

 

1 can cannelini beans, drained and rinsed

3 tablespoons nutritional yeast

1/2 cup vegetable broth

3 tablespoons fresh lemon juice

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1 tablespoon capers

1 tablespoon fresh minced basil, parsley, or chives

Directions:

 

Preheat the oven to 425 degrees F. Place the cauliflower on a cutting board, cored side down and cut it into 1/2-inch slices, as if you were cutting a loaf of bread.

 

Arrange the cauliflower slices on a lightly oiled baking pan and season with salt and pepper to taste.

Drizzle with a little olive oil and roast until tender and nicely browned, about 30 minutes, turning once with a large metal spatula about halfway through. Add tomatoes at the halfway point.

 

 Meanwhile, in a high-speed blender or food processor, combine the white beans, wine, broth, lemon juice, garlic powder, salt, and cayenne and blend until smooth.   

 

To serve, arrange the roasted cauliflower and tomatoes on a plate, spoon the sauce on top and then sprinkle with capers and basil.