1 large head of cauliflower
3 tbsp extra-virgin olive oil
2 tsp dried tarragon
2 tsp dried thyme
1/2 tsp dried chili flakes
1 tsp sweet paprika
2 tbsp milled flaxseed
sea salt and freshly ground black pepper to taste
Preheat oven to 400 and line a baking sheet with baking parchment
Cut Cauliflower into 1 in slices and place on baking sheet
Combine the oil, tarragon, thyme, chili, paprika, flaxseed, salt and pepper in a bowl
Brush the herb rub over the cauliflower
Bake for 30-35 minutes until browned and cauliflower is soft
Smashed White Bean Puree
14 oz. can white beans (cannelloni or butter beans) drained and rinsed
3 cloves garlic
1 tbsp thaini
juice of 1/2 lemon
2 tbsp extra-virgin olive oil
5 tsp water
Place ingredients in food processor and puree until well blended
Divide Smashed white beans on plates and top with cauliflower steak, add some mixed greens and tomatoes for a delicious vegan meal
Rita’s notes: For additional flavor, squeeze fresh lemon over cauliflower when serving. After pureeing, I place the smashed white beans in a microwave proof dish and heat for one minute before serving. I think the flavor comes out more when heated.
*Eat to Beat Illness Dr. Rupy Aujla, The Doctor’s Kitchen
