Golden, crisp and packed with flavour, these macadamia za’atar-crusted cauliflower steaks prove that vegetables can be every bit as satisfying as the main event. Served on a silky butter bean purée and finished with crunchy macadamias, this elegant dish is perfect for entertaining or elevating weeknight dinners.
Macadamia za'atar-crusted cauliflower steaks with butter bean purée
Ingredients
- For the cauliflower steaks
- 1 large whole cauliflower, or 2 medium-sized whole cauliflowers
- 1/2 cup macadamia nuts
- 5 tbsp za'atar spice blend
- Olive oil for coating and frying
- For the butter bean purée
- 1 tin butter beans, drained
- Cauliflower off cuts
- 1 tbsp butter
- 1 heaped tsp Dijon mustard
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- To serve
- A handful of chives, finely sliced
- A spoonful of garlic chilli oil (optional)
Instructions
PREHEAT your oven to 190ºC.
SLICE the cauliflower/s into 4 thick steaks (slice into 2 to 3 cm thickness).
DRIZZLE some olive oil over both sides of the steaks.
IN a mortar and pestle, grind the macadamia nuts and z'atar blend until it resembles small/fine breadcrumbs.
SPRINKLE this spice blend over the tops of the steaks. Turn them over and sprinkle the rest over.
ON medium-high heat, drizzle some olive oil into a frying pan. Sear the steaks until golden for 2 minutes on each side.
TRANSFER the steaks to a baking pan and finish cooking them in the oven at 190ºC for 30 minutes.
MEANWHILE bring a pot of water to a boil and add the beans, cauliflower offcuts and garlic. Boil for 15 to 20 minutes.
DRAIN the beans mixture and add to a blender.
ADD the mustard, butter and Parmesan cheese. Blend until smooth and season to taste with salt and pepper.
SMEAR the butter bean purée onto a serving plate. Top with a cauliflower steak.
FINISH off with freshly sliced chives and a drizzle of garlic chilli oil.
Notes
To make this dish vegan, use your favourite butter and cheese substitutes.
