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Chipotle Cauliflower Steaks
with Creamy Mashed Black Beans & Lemon Yogurt
40 min 7 SmartPoints®Wellness at Blue Apron
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2 Servings
- Est. 460 Cals/serving
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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
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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!
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