Griddled cauliflower with beans & anchovy dressing
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just 35 minutes with minimal fuss. Griddled cauliflower gets wonderfully caramelized and nutty, while frozen beans keep things quick and budget friendly. The star here is really that anchovy dressing which adds this incredible depth without being fishy, plus anchovies are packed with omega 3s that are brilliant for heart health. I love how the smoky baba ganoush rounds out all those fresh, warm spices, creating something that feels way more impressive than the simple ingredients suggest.
Ella x
Ingredients
- 8jarred anchovies(anchovies from a jar, drained and finely chopped )
- 125 mlsaged balsamic & olive oil dressing(balsamic & olive oil dressing)
- 2cauliflower(large cauliflowers, trimmed, leaves reserved)
- 400 gramsfrozen essential pea & bean mix(frozen pea & bean mix)
- 4shallots(shallots, thinly sliced )
- 25 gramscoriander(pack coriander, leaves roughly chopped)
- 2 tbspessential olive oil(olive oil)
- 4 tspcooks’ ingredients dukkah
- 180 gramspack the levantine table smoky aubergine baba ganoush(tub The Levantine Table Smoky Aubergine Baba Ganoush)
Detail level
Instructions
- 1
Beat together the anchovies and dressing, then set aside. Slice ½ the cauliflower leaves as thinly as possible. Cutting vertically, slice 2 wedges from the middle section of each cauliflower, about 2cm thick. Break the remaining cauliflower ½ into small florets. Chill the remaining leaves and florets for another recipe.
- 2
Bring a large saucepan of salted water to the boil and add the cauliflower wedges. Cook for 5 minutes to soften a little. Lift out with a slotted spoon. Add the cauliflower florets and pea and bean mix to the pan, return to the boil and cook for 3 minutes. Add the cauliflower leaves and boil for 2 minutes more. Drain well in a colander and transfer to a bowl. Stir in the shallots and coriander.
- 3
Pat the steaks dry on kitchen paper. Brush the tops with ½ the oil and sprinkle with 2 tsp spice mix. Heat a large griddle (or frying) pan, then cook the steaks, in batches if needed, oiled-side down for 4-5 minutes. Brush the other side with the remaining oil, then add the remaining spice. Turn the steaks and fry for 4-5 minutes more until nicely seared.
- 4
Spread the baba ganoush onto plates and pile the bean mix on top. Add the cauliflower and serve drizzled with the anchovy dressing.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Campfire stew
Nothing beats a hearty campfire stew when you're feeding a crowd, and this one's become my go to recipe because it's so straightforward to throw together. The beauty of this dish is that most of the work happens while you're relaxing by the fire, letting everything simmer away for hours. Gammon gives it a wonderfully smoky flavor, while the haricot beans pack in fiber and protein to keep everyone satisfied. It's the kind of rustic, warming meal that tastes even better outdoors, and honestly, it costs very little to make while feeding plenty of people.
Ultimate roast potatoes
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Tropical Quinoa (Ww)
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Reviews
Sign in to write a review.