Roasted Cauliflower Steaks with Lemon Cannellini Purée, Blistered Tomatoes & Basil Pistachio Crunch

Name: Roasted Cauliflower Steaks with Lemon Cannellini Purée, Blistered Tomatoes & Basil Pistachio Crunch
Total time: 50 min
Ingredients: large cauliflower, 1 trimmed and cut into 4 thick center steaks; side florets reserved; cherry tomatoes, 2 cups; cannellini beans, 1 (15-ounce) can drained and rinsed; fresh basil leaves, 1/2 cup; small fresh basil leaves, extra for garnish; shelled pistachios, 1/3 cup roughly chopped; coarse fresh breadcrumbs, 1/2 cup; Parmesan cheese, 1/3 cup grated; Parmesan cheese, extra for finishing; garlic cloves, 2 cloves 1 smashed and 1 finely grated; lemon, 1 zested and juiced; fennel seeds, 1 teaspoon lightly crushed; red pepper flakes, 1/4 teaspoon; capers, 2 tablespoons drained; flat-leaf parsley, 2 tablespoons chopped; extra-virgin olive oil, 4 tablespoons; extra-virgin olive oil, more for drizzling; butter, 1 tablespoon; water or vegetable stock, 3/4 cup; honey, 1 teaspoon; black pepper, to taste; kosher salt, to taste

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Elegant roasted cauliflower with creamy beans, tomatoes, basil, and crunch.

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Ingredients

large cauliflower, 1 trimmed and cut into 4 thick center steaks; side florets reserved
cherry tomatoes, 2 cups
cannellini beans, 1 (15-ounce) can drained and rinsed
fresh basil leaves, 1/2 cup
small fresh basil leaves, extra for garnish
shelled pistachios, 1/3 cup roughly chopped
coarse fresh breadcrumbs, 1/2 cup
Parmesan cheese, 1/3 cup grated
Parmesan cheese, extra for finishing
garlic cloves, 2 cloves 1 smashed and 1 finely grated
lemon, 1 zested and juiced
fennel seeds, 1 teaspoon lightly crushed
red pepper flakes, 1/4 teaspoon
capers, 2 tablespoons drained
flat-leaf parsley, 2 tablespoons chopped
extra-virgin olive oil, 4 tablespoons
extra-virgin olive oil, more for drizzling
butter, 1 tablespoon
water or vegetable stock, 3/4 cup
honey, 1 teaspoon
black pepper, to taste
kosher salt, to taste