We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Chipotle Cauliflower Steaks
with Creamy Mashed Black Beans & Lemon Yogurt
40 min 7 SmartPoints®Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 460 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
For this hearty vegetarian dish, cauliflower steaks are roasted under a layer of fiery chipotle chile paste, whose flavor finds fresh contrast in the juicy tomato and crisp radish salsa served on top. We’re bringing it all together with a layer of creamy black beans and a drizzle of cooling yogurt.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the cauliflower or romanesco:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. In a small bowl, combine 1 teaspoon of olive oil, 1 teaspoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Remove the leaves of the cauliflower or romanesco; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on a sheet pan. Using a spoon, evenly top with the chile paste mixture; season with salt and pepper. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the cauliflower or romanesco roasts, peel and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Drain and rinse the beans. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter and deseed the lemon.
3
Cook the beans:
While the cauliflower or romanesco continues to roast, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the beans and 1/2 cup of water. Cook, stirring occasionally and mashing the beans with the back of a spoon, 6 to 8 minutes, or until thickened and the beans have slightly broken down. Turn off the heat; stir in the crème fraîche. Taste, then season with salt and pepper if desired.
4
Make the salsa:
While the beans cook, in a bowl, combine the halved tomatoes, sliced radishes and white bottoms of the scallions, 1 teaspoon of olive oil, and the juice of 2 lemon wedges. Season with salt and pepper.
5
Make the lemon yogurt & serve your dish:
While the beans continue to cook, in a bowl, combine the yogurt and the juice of the remaining lemon wedges; taste, then season with salt and pepper if desired. Serve the cooked beans topped with the roasted cauliflower or romanesco and salsa (including any liquid). Drizzle with the lemon yogurt and garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare & roast the cauliflower or romanesco:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. In a small bowl, combine 1 teaspoon of olive oil, 1 teaspoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Remove the leaves of the cauliflower or romanesco; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on a sheet pan. Using a spoon, evenly top with the chile paste mixture; season with salt and pepper. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the cauliflower or romanesco roasts, peel and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Drain and rinse the beans. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter and deseed the lemon.
3
Cook the beans:
While the cauliflower or romanesco continues to roast, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the beans and 1/2 cup of water. Cook, stirring occasionally and mashing the beans with the back of a spoon, 6 to 8 minutes, or until thickened and the beans have slightly broken down. Turn off the heat; stir in the crème fraîche. Taste, then season with salt and pepper if desired.
4
Make the salsa:
While the beans cook, in a bowl, combine the halved tomatoes, sliced radishes and white bottoms of the scallions, 1 teaspoon of olive oil, and the juice of 2 lemon wedges. Season with salt and pepper.
5
Make the lemon yogurt & serve your dish:
While the beans continue to cook, in a bowl, combine the yogurt and the juice of the remaining lemon wedges; taste, then season with salt and pepper if desired. Serve the cooked beans topped with the roasted cauliflower or romanesco and salsa (including any liquid). Drizzle with the lemon yogurt and garnish with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered