Grilled Cauliflower Steak with Anchovy–Bean Purée

This savory dish combines the richness of anchovies with the creaminess of beans to create a deeply flavorful purée, topped with a golden grilled cauliflower steak. It’s a simple but elegant meal that delivers protein, fiber, and healthy fats while remaining light and satisfying, perfect for a semaglutide-friendly lunch or dinner.

Ingredients: (serves 1-2)

For the Anchovy–Bean Purée

• 1 can kidney beans (or cannellini beans), drained and rinsed

• 1 small tin anchovies (in olive oil or water)

• 1 small garlic clove

• 1–2 tbsp olive oil

• Juice of ½ lemon

• Salt and black pepper, to taste
  

For the Cauliflower Steak

• 1 large cauliflower, cut into thick “steaks”

• 1 tbsp olive oil

• Salt and pepper

• Fresh parsley, chopped (for garnish)
  
  

Instructions:

1. Prepare the purée:
   In a blender or food processor, combine the beans, anchovies, garlic, olive oil, and lemon juice. Blend until smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.

2. Cook the cauliflower:
   Slice the cauliflower into thick steaks. Brush lightly with olive oil and season with salt and pepper.

3. Grill the cauliflower:
   Heat a pan or grill over medium heat. Place the cauliflower steaks in the pan and cook for about 10 minutes with a lid on, flipping once, until golden brown and tender inside.

4. Assemble the dish:
   Spread a generous layer of the anchovy–bean purée onto a plate. Place the grilled cauliflower steak on top and finish with chopped fresh parsley.
   
   

Wellness Tip:

Beans provide fiber and plant protein that help maintain satiety and support stable blood sugar, important when appetite fluctuates on GLP-1 medications. Anchovies add omega-3 fats and minerals such as calcium and selenium, making this a small dish with surprisingly dense nutrition.

Nutritional Value:

• Protein: 16g

• Carbs: 28g

• Fats: 14g

• Fiber: 9g

• Calories: 310 kcal (for 1 serving)
  (Values may vary slightly based on exact ingredients used.)