A creamy plant-based take on the classic steak and mash! This masterpiece consists of 3 elements that all add serious depth, textures and flavour. A buttery, garlicky mash, succulent herby cauliflower steak topped with crispy shallots.  

Serves: 2 portions

Time: 45mins

Level: Easy

Tools:

• Oven set to 200 degrees
• Baking tray
• Chopping board
• Knife
• Frying pan
• Small saucepan
• Fork or potato masher

Ingredients:

For the cauliflower steak:

• 1 small cauliflower
• 3 cloves of garlic
• 1 tbsp olive oil
• 1/2 lemon juice
• 1 tsp steak seasoning
• Salt & pepper to taste

For the butterbean mash:

• 1 tin of cannelloni beans (drained and rinsed)
• 1 handful of fresh parsley
• 1 tbsp of vegan butter (optional)
• 75ml of plant-based milk 
• sprinkle of chilli flakes
• salt & pepper to taste

For the crispy shallots:

• 2 shallots (sliced thinly)
• 1 tbsp of olive oil

Method:

1. Set the oven to 200 degrees and start by preparing the cauliflower steaks. Remove the stalk of the cauliflower and remove the greens (use them to make roasted cauliflower crisps tomorrow!). Slice the cauliflower in half and then cut a steak roughly 2-3cm thick. You should manage to get 2-4 steaks out of the cauliflower. Save the other parts of the cauliflower for another day.
2. Place the steaks onto a baking tray with a drizzle of olive oil, lemon juice, mixed herbs, salt and pepper. Place the garlic cloves onto the tray too. Place into the oven to roast for 30-35mins (flipping halfway).
3. Whilst the steaks are cooking it is start to get to work on the crispy shallots. Slice the shallots thinly and place into a frying pan with warm oil. Cook for 10mins until crisp. Be careful not to burn!
4. Time to get to work on the cannellini mash. Place the cannellini into a small saucepan and gently cook. Once you start to see the cannellini beans softening add in the rest of the ingredients and mix well, breaking up the beans as you go. Remove the garlic from the cauliflower steak tray and add into the mash mix. Once the beans are cooked remove from the heat and use either a fork or potato mash to create a smoother mash. If you notice the mash is a little dry add more liquid.
5. Now that everything is ready to plate up - start by adding in half of the mash, topped with the cauliflower steak, crispy shallots and serve with fresh parley and a lemon wedge.