Roasted Cauliflower Steaks with White Bean Purée, Spring Leeks & Pistachio Pistou
Elegant spring cauliflower with herbs, beans, leeks, and crunch.
- Time: 60 min
- Servings: 4
Source: Fancy Fox
Ingredients
- large cauliflower, 1 trimmed and cut into 4 thick steaks, florets reserved
- medium leek, 2 cleaned well, trimmed, and halved lengthwise
- canned cannellini beans, 1 drained and rinsed
- radish, 4 to 5 very thinly sliced
- small shallot, 1 finely chopped
- garlic cloves, 2 cloves divided, 1 minced and 1 left whole
- lemon, 1 zested and juiced
- flat-leaf parsley, 1 cup packed
- fresh chives, 1/2 cup roughly chopped
- shelled pistachios, 1/3 cup divided
- capers, 2 tablespoons drained
- crème fraîche, 1/4 cup
- aged Comté or Parmesan cheese, 1/3 cup grated
- red pepper flakes, 1/4 teaspoon
- unsalted butter, 3 tablespoons
- vegetable stock or water, 1/2 cup warmed
- extra-virgin olive oil, 4 tablespoons plus more as needed
- Dijon mustard, 1 teaspoon
- salt, to taste
- freshly ground black pepper, to taste freshly ground