Louisiana Cajun Roast Purple Cauliflower

Method

Step 1

Heat the oven to 200°C, fan 180°C, gas mark 6.

Step 2

Mix 50ml olive oil and 40g Cape Louisiana Cajun Rub and brush all over the steaks, seasoning well.

Step 3

Roast for 20 minutes then flip and cook for another 5 minutes then add the reserved leaves and cook until both leaves and steaks are tender. Deglace the tray with some of the water, then place into a pan, with the remaining water, bring to the boil and then whisk in the Bisto Reduced Salt Gravy for Gluten Free Gravy, simmer then remove from heat and keep warm.

Step 4

Heat the remaining oil in a pan, add the butterbeans with 10g Cape Louisiana Cajun Rub , fry for 2 minutes then add 100ml of water and simmer gently for 10 minutes.

Step 5

Place into a food processor with the tahini, lemon juice, and whizz until completely smooth, adding a little more water if it’s too thick.

Step 6

Divide the bean puree between the plates, top with a cauliflower steak, sprinkle with chopped hazelnuts and cauliflower leaves and drizzle with Bisto Gravy.

Tips

You can always use wedges of cauliflower to reduce waste from cutting steaks from a whole cauliflower.