- Dairy free
- Egg free
- Gluten free
- High in dietary fibre
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegan
- Vegetarian
- Wheat free
- Over 4 serves veg or fruit
Elevate your veggie game with our grilled cauliflower, served with a medley of vibrant silverbeet and creamy cannellini beans.
- Serves6
- Cook time15 minutes
- Prep time20 minutes
Ingredients
- 1/2 cup (125ml) extra virgin olive oil
- 1 garlic clove, crushed
- 1 lemon, zested, juiced
- 1 tbs coarsely chopped oregano
- 2 cauliflowers
- 1 bunch silverbeet, trimmed, coarsely chopped
- 2 x 400g cans cannellini beans, rinsed, drained
- 1 tbs sriracha (optional)
- 1/3 cup (65g) plant-based fetta, crumbled (optional)
- 1 long red chilli, seeded, finely chopped (optional)
- Oregano leaves, extra, to serve
- Lemon zest, extra, to serve
- Lemon wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the oil, garlic, lemon zest, lemon juice and oregano in a bowl. Remove the outer leaves from each cauliflower, leaving the core intact. Cut two 1.5cm-thick steaks from the centre of each cauliflower. Cut the remaining florets into 1.5cm-thick slices.
Step 2
Brush cauliflower with a little of the oil mixture. Heat a barbecue grill or chargrill on medium. Cook half the cauliflower for 3 mins each side or until lightly charred and tender. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining cauliflower.
Step 3
Meanwhile, heat a large greased barbecue hot plate or frying pan on high. Add the silverbeet and cook, stirring, for 5 mins or until silverbeet wilts. Transfer to a plate and cover to keep warm.
Step 4
Add beans to the pan or hot plate with 1 tbs of the remaining oil mixture. Add the sriracha or chilli sauce, if using. Cook the beans, turning occasionally, for 5 mins or until golden brown and heated through.
Step 5
Arrange the silverbeet, cauliflower and bean mixture on a serving platter. Drizzle with remaining oil mixture. Season. Top with the fetta and chilli, if using. Sprinkle with extra oregano, extra lemon zest and lemon wedges.
Recipe tip
COOK. STORE. SAVE
Root-to-tip: Save those cauliflower leaves! Season and toss with a little oil, then bake until just crisp for an easy salad topper.
Plan ahead: This grilled cauliflower dish is delicious served warm or at room temperature. Make it on the day, or prepare it up to 1 day ahead and store in an airtight container in the fridge. Allow it to come to room temperature before serving.
Ingredient tip: You can substitute sriracha for chilli sauce.
Grilled cauliflower with silverbeet and beans
- Serves6
- Cook time15 minutes
- Prep time20 minutes
Ingredients
- 1/2 cup (125ml) extra virgin olive oil
- 1 garlic clove, crushed
- 1 lemon, zested, juiced
- 1 tbs coarsely chopped oregano
- 2 cauliflowers
- 1 bunch silverbeet, trimmed, coarsely chopped
- 2 x 400g cans cannellini beans, rinsed, drained
- 1 tbs sriracha (optional)
- 1/3 cup (65g) plant-based fetta, crumbled (optional)
- 1 long red chilli, seeded, finely chopped (optional)
- Oregano leaves, extra, to serve
- Lemon zest, extra, to serve
- Lemon wedges, to serve
Description
Elevate your veggie game with our grilled cauliflower, served with a medley of vibrant silverbeet and creamy cannellini beans.
Method
Step 1
Combine the oil, garlic, lemon zest, lemon juice and oregano in a bowl. Remove the outer leaves from each cauliflower, leaving the core intact. Cut two 1.5cm-thick steaks from the centre of each cauliflower. Cut the remaining florets into 1.5cm-thick slices.
Step 2
Brush cauliflower with a little of the oil mixture. Heat a barbecue grill or chargrill on medium. Cook half the cauliflower for 3 mins each side or until lightly charred and tender. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining cauliflower.
Step 3
Meanwhile, heat a large greased barbecue hot plate or frying pan on high. Add the silverbeet and cook, stirring, for 5 mins or until silverbeet wilts. Transfer to a plate and cover to keep warm.
Step 4
Add beans to the pan or hot plate with 1 tbs of the remaining oil mixture. Add the sriracha or chilli sauce, if using. Cook the beans, turning occasionally, for 5 mins or until golden brown and heated through.
Step 5
Arrange the silverbeet, cauliflower and bean mixture on a serving platter. Drizzle with remaining oil mixture. Season. Top with the fetta and chilli, if using. Sprinkle with extra oregano, extra lemon zest and lemon wedges.