Name: Cauliflower Steaks with Beet Bean Puree
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 head cauliflower*; 1.5 pounds baby potatoes; 1 tbsp olive oil; 2 teaspoons fine sea salt; Black pepper; 1 tsp garlic powder; 1 tsp dried oregano; fresh dill and a drizzle of creamy yogurt*; 4 beets; 2 cans cannellini beans; 3 cloves garlic; 3 tablespoons tahini; 1 lemon; 1 tbsp olive oil; 0.5 tsp ground cumin; Salt and pepper; Splash of water

These crispy roasted cauliflower steaks with golden baby potatoes are served over a creamy, protein-packed beet and white bean purée for a vibrant and flavorful vegetarian meal. Easy to make, great for date night, and absolutely delicious!

Dinner

55 m

American

Food with Feeling

April 24, 2026

Foodwithfeeling.com

Cauliflower Steaks with Beet Bean Puree cover

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Cauliflower Steaks with Beet Bean Puree

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Ingredients

Warning0 allergens identified

Cauliflower Steaks with Beet Bean Puree

For the roasted veggies:

1 head cauliflower*cut into large “steaks”

1 ½ pounds baby potatoescut into bite-sized pieces

1 tbsp olive oil

2 teaspoons fine sea salt

Black pepperto taste

1 tsp garlic powder

1 tsp dried oregano

fresh dill and a drizzle of creamy yogurt*For serving

For the beet and bean puree:

4 beetsroasted*

2 cans cannellini beansor other white beans

3 cloves garlic

3 tablespoons tahini

1 lemonjuiced

1 tbsp olive oil

½ tsp ground cumin

Salt and pepper

Splash of wateras needed

Instructions

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For the roasted veggies

Preheat the oven to 425 degrees F.

Prep the cauliflower: tear off the outer leaves and cut off any stem that is protruding out from the cauliflower. Leaving the core intact, cut the cauliflower into ¾-1 inch pieces. The outer florets will fall apart and you can roast those now if you're not using 2 heads of cauliflower or save them to roast later.

Place the steaks (and florets) on a large baking sheet along with the baby potatoes (you may need 2 baking sheets for this). Drizzle oil over the veggies evenly. use your hands to make sure that both sides of the cauliflower are covered in a thin layer of oil. Evenly sprinkle on the salt, pepper, garlic powder, and oregano. Toss to coat.

Roast for 15 minutes, flip, and roast for an additional 15-20 minutes and until the steaks are lightly charred around the edges and tender in the middle and the potatoes are crispy around the edges.

For the beet and bean puree

Make the bean puree by combining all of the ingredients in a food processor or blender and blend until creamy and smooth. I added a splash of cold water to my blender to get the consistency of my puree a but thinner to my liking.

Serve the veggies on top of a hefty dollop of the been puree. I usually spoon about half a cup onto a plate and spread it out before topping with the roasted veggies, fresh dill, and a good drizzle of yogurt.

Notes

For the cauliflower- If you want to serve cauliflower steaks to 4 people then you will need to buy 2 whole cauliflower. I usually can only get 2-3 steaks out of a cauliflower before it starts to fall apart on the edges. Alternatively, you. can roast just 1 cauliflower to serve 4 people by either making 2 steaks and the rest florets OR just cutting the whole head into florets.

For the beets– I purchased already roasted beets BUT If you would like, you can roast them with the cauliflower. Simply clean them and cut off the ends. Wrap them tightly in foil and place them in the oven to roast with the cauliflower. Larger beets may need closer to 45 minutes.

For the yogurt drizzle– you can use whatever yogurt you like but to get it runny enough to drizzle, I usually add a splash of water as well as a bit of lemon juice for tang and whisk that together.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Slice Cauliflower Steaks Evenly 🔪
Cut cauliflower heads into 1.5-inch thick steaks from the center, keeping the core intact so they hold together during roasting and achieve uniform golden-brown edges.
Dry Your Cauliflower Thoroughly 💧
Pat cauliflower steaks completely dry with paper towels before oiling and seasoning to ensure crispy, caramelized edges rather than steamed texture.
Bloom Your Spices in Oil 🌟
Mix cumin, oregano, and garlic powder with olive oil before coating the cauliflower to activate the spices' essential oils and create deeper, more complex flavors.
Roast Potatoes Separately for Perfect Timing ⏱️
Start baby potatoes 10-15 minutes before the cauliflower steaks since they need longer cooking time, ensuring both components reach ideal doneness simultaneously.
Finish Puree with Lemon and Fresh Dill 🍋
Add lemon juice and fresh dill to your beet-bean puree just before serving to brighten the earthy flavors and add a fresh, herbaceous contrast to the roasted vegetables.