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!
Looking for more date night recipes? I’ve got you covered with this Marry Me Tofu! But my Spicy Vodka Pasta is always a hit as well AND you need to make my simple but show stopping Bananas Foster!
In this post…
Why You’ll Love This Recipe!Ingredients + SubstitutionsHow to Make itExpert TipsCauliflower Steaks with Beet Bean Puree Recipe
I’m not usually one to post Valentine’s Day recipes but I really wanted to throw something fun out to you this year 🙂 PLUS I’ve been looking for an excuse to make this beautiful and vibrant beet and bean puree. Isn’t it so pretty!?
I love that the puree gives you the protein you need in this recipe while being the most creamy and delicious sauce to dip your veggies in. It’s very similar to hummus but with white beans instead of chickpeas.
And don’t worry: if you’re like me and not a huge fan of beets, the taste is very mild in this!
Why You’ll Love This Recipe!
✔ Packed with flavor – The roasted cauliflower has crispy edges, the potatoes are perfectly golden, and the beet purée is ultra creamy.
✔ Visually stunning – That deep magenta purée makes this dish look fancy, but it’s so easy!
✔ Nutritious & filling – Loaded with fiber, protein, and plant-based goodness.
✔ Great for meal prep – Make the purée ahead of time and roast the veggies when you’re ready to eat.
Ingredients + Substitutions
For the roasted veggies:
Cauliflower – Cut into thick “steaks.” You’ll usually get two good ones per head, but don’t waste the florets—roast them, too!
Baby potatoes – Bite-sized pieces roast up beautifully crispy. You can swap for Yukon Gold or even sweet potatoes for variety.
Olive oil – Helps everything crisp up. Avocado oil works, too.
Seasonings – Fine sea salt, black pepper, garlic powder, and dried oregano bring simple yet bold flavor. Feel free to add smoked paprika or chili flakes for a kick.
Fresh dill & yogurt (for serving) – Adds brightness and creaminess. Swap yogurt for a dairy-free version if needed.
For the beet and bean purée:
Beets – Roasted for deep, earthy sweetness. Pre-cooked store-bought beets can be a time-saver!
Cannellini beans – These creamy white beans blend beautifully, but chickpeas or butter beans work as well.
Garlic – Because garlic makes everything better.
Tahini – Adds a nutty, rich texture. Almond or cashew butter could work in a pinch.
Lemon juice – Brightens up the purée. Apple cider vinegar could be a substitute.
Olive oil – Helps with smoothness.
Cumin – Adds warmth, but feel free to experiment with coriander or smoked paprika.
Salt & pepper – To taste.
Water – Just a splash to adjust the texture to your liking.
How to Make it
This recipe has a few components to it BUT they’re all pretty straightforward and simple. As desired, you could make the beet puree in advance (even the day before) and precut all of the veggies. This makes the whole meal come together so quickly and effortlessly!
Let’s go over how to make it:
Step #1: Roast the veggies. I cut about 2 cauliflower steaks out of each head of cauliflower and place them on a baking sheet with the remaining florets and potatoes on another sheet. Toss with oil + spices and roast.
Step #2: Make the puree. Make the beet and bean puree by blending together all of the ingredients in a blender or food processor. I used already roasted beets but you can also roast them along with the veggies.
STEP #3: Assemble. I placed about 1/3- 1/2 of the beet puree on a plate and spread it out evenly. Place the cauliflower steak on top with the potatoes on the side. Garnish with a drizzle of yogurt and fresh dill!
Expert Tips
Don’t overcrowd the pan! Giving the cauliflower and potatoes space helps them roast instead of steam.
Adjust the purée texture – If it’s too thick, add a splash of water or extra olive oil while blending.
Make it spicy – A sprinkle of red pepper flakes or smoked paprika adds extra depth.
Want extra crunch? Add toasted pine nuts or crispy chickpeas on top!
If you try this Cauliflower Steak recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. And don’t forget to tag me on Instagram @foodwithfeeling! Happy cooking!!
Cauliflower Steaks with Beet Bean Puree
Ingredients
For the roasted veggies:
Head of cauliflower cut into large “steaks”* I usually get 21 ½ pounds of baby potatoes cut into bite-sized pieces1 tablespoon olive oil2 teaspoons of fine sea saltBlack pepper to taste1 teaspoon of garlic powder1 teaspoon of dried oreganoFor serving: fresh dill and a drizzle of creamy yogurt
For the beet and bean puree:
4 medium beets roasted*2 cans cannellini beans or other white beans3 cloves garlic3 tablespoons tahiniJuice of 1 lemon1 tablespoon olive oil½ teaspoon ground cuminSalt and pepperSplash of water as needed
Instructions
For the roasted veggies:
For the beet and bean puree:
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 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
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