Cauliflower Steaks with Kalamata Vinaigrette & White Bean Tomato Salad.

  • 1 (398 ml) can
    cannellini (white kidney) beans
  • 1 medium head
    cauliflower
  • 2 cloves
    garlic
  • ½ small pkg
    grape tomatoes
  • ½ cup
    Kalamata olives, pitted
  • 1
    lemon
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to 260°C (500°F). Using a paper towel, lightly coat a sheet pan with oil.
    ½ tsp extra virgin olive oil
  • 2
    Wash cauliflower, cut off leaves, and trim stem. Slice lengthwise into 2 cm steaks.
    1 medium head cauliflower
  • 3
    Place steaks and loose florets on sheet. Rub with oil on each side and season with salt and pepper.
    1 tbsp extra virgin olive oil
    ¼ tsp salt
    ⅛ tsp black pepper
  • 4
    Place in the oven and roast for 15 minutes. Flip and continue roasting until tender and browned, another 5-6 minutes. Then broil for 2-3 minutes to create a golden crust.
  • 5
    Peel and mince garlic. Finely chop olives.
    2 cloves garlic
    ½ cup Kalamata olives, pitted
  • 6
    In a small bowl, mix together garlic, olives, lemon juice, oil, and salt. Set aside.
    ½ lemon
    1 tbsp extra virgin olive oil
    1 pinch salt
  • 7
    In a medium bowl, prepare salad dressing by whisking together oil, lemon juice, salt, and pepper.
    3 tbsp extra virgin olive oil
    ½ lemon
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 8
    Drain and rinse beans; place on paper towels and pat dry. Add to bowl with dressing.
    1 (398 ml) can cannellini (white kidney) beans
  • 9
    Wash, quarter, and add tomatoes to bowl. Toss salad.
    ½ small pkg grape tomatoes
  • 10
    To serve, place cauliflower steaks on a plate, drizzle with vinaigrette, and have with salad on side. Enjoy!
  • 11
    To serve, place cauliflower steaks on a plate, drizzle with vinaigrette, and have with salad on side. Enjoy!