Classic Vegetarian Dish

Roasted Cauliflower Steaks with Yogurt White Bean Dip

4.875
Average: 4.9 (16 votes)
(16 votes)
Roasted Cauliflower Steaks with Yogurt White Bean Dip

Roasted Cauliflower Steaks with Yogurt White Bean Dip - Cabbage vegetables in a completely new form. Photo: Iris Lange-Fricke

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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
348
calories
Calories

Healthy, because

Even smarter

Nutritional values

The potassium content in cauliflower supports balanced fluid levels in the body. 

This dish is vegan-friendly. 

1 serving contains
(Percentage of daily recommendation)
Calorie348 kcal(17 %)
Protein15 g(15 %)
Fat24 g(21 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage12.1 g(40 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin5 mg(42 %)
Vitamin B₆0.6 mg(43 %)
Folate146.7 μg(49 %)
Pantothenic acid2.5 mg(42 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C132.8 mg(140 %)
Potassium1,031.9 mg(26 %)
Calcium192.1 mg(19 %)
Magnesium116.2 mg(39 %)
Iron3.7 mg(25 %)
Iodine3.9 μg(2 %)
Zinc2.4 mg(30 %)
Saturated fatty acids4.2 g
Uric acid172.2 mg
Cholesterol3.9 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
28 ounces Cauliflower
6 tablespoons olive oil
ground paprika
Red pepper flakes
½ teaspoon Dried thyme
salt
peppers
2 tablespoons Cashews
2 tablespoons Oats (not quick cooking)
1 tablespoon Poppy seeds
8 ounces White bean (can, drained weight)
6 ounces Yogurt (3.5% fat)
1 teaspoon ground Turmeric
1 splash lemon juice
½ bunch parsley
How healthy are the main ingredients?
CauliflowerCauliflowerolive oilCashewOatsparsley

Preparation steps

1.

Clean and wash the cauliflower, cut into 1/2-inch thick slices and place on a baking tray lined with baking paper. Mix 5 tbsp. oil with paprika powder, chili flakes, 1/4 tsp. thyme, salt and pepper and pour over the cauliflower slices. Bake in a preheated oven at 400°F for 15-20 minutes.

2.

In the meantime roughly chop the cashews. Heat the remaining oil in a pan. Fry the oats, cashews, poppy seeds and remaining thyme for 3 minutes at medium heat. Remove from the pan and put aside.

3.

Puree beans with yogurt and season with salt, pepper, turmeric, and lemon juice. Wash parsley, shake dry, chop and mix half of it into the yogurt bean dip.

4.

Remove cauliflower steaks from the oven, place on plates, arrange with the dip and sprinkle with cashew mix and remaining parsley.