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Roasted Cauliflower Steaks with Chickpeas

Cauliflower is having a moment. Versatile, savory and flat out delicious, you’ll be blown away by how good these steaks taste!

Makes 2 servings. Total preparation time: 25 minutes.

Preparation

  1. Preheat oven to 425 degrees. Prepare two foil or parchment lined baking sheets.
  2. Slice cauliflower horizontally in half. Then cut halves horizontally into four cauliflower steaks total. Rub steaks with 2 tbs. olive oil and set on prepared baking sheets, making sure steaks do not touch. Season with salt and pepper.
  3. On other prepared baking sheet, add drained chickpeas. Drizzling with 1 tbs. olive oil and sprinkle with curry powder, minced garlic and salt. Use spoon or spatula to coat chickpeas with spices.
  4. Place both baking sheets in the oven to roast chickpeas and cauliflower for 25 minutes.
  5. Meanwhile, while vegetables are roasting, heat small saucepan on high and add white win, diced onion and tarragon. Bring to a boil and cook on high boil for 3 minutes. Take off heat and add 1 tbs. lemon juice. Season with salt and pepper. Set sauce aside.
  6. In small bowl, combine parsley, cilantro, parsley, diced red onion and diced cucumber.
  7. To assemble dish: Lay 2 cauliflower steaks on each plate. Sprinkle with 1/4 cup roasted chickpeas on each plate over the steaks. Top with parsley, red onion mixture. Drizzle with lemon, caper, tarragon sauce and serve with lemon wedge. Enjoy!

Ingredients

1/4 cup chopped flat-leaf parsley

2 tablespoons chopped cilantro

1 tablespoon dried tarragon

1 1/2 tablespoons capers, drained and coarsely chopped

1 cucumber, peeled, seeded and diced

1 small garlic clove, minced

2 tablespoons red onion, diced

1/4 cup extra-virgin olive oil

2 large head of cauliflower

Kosher salt

freshly ground pepper

2 tablespoons coconut oil, can substitute with smart balance or earth balance butter substitute

1/2 cup dry white wine or water

1/2 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1/4 cup onion, diced

1 can chickpeas, drained

1 Tbs. olive oil

1 tsp. curry powder

½ tsp. salt

1 tsp. minced garlic

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:

Buy a bag of frozen cauliflower. Warm and combine with drained can of chickpeas. Toss with cucumber, parsley and organic herb dijon dressing. Serve with lemon wedge and capers for bolder pop of flavor. Enjoy!

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