Roasted Cauliflower Steaks

65 min · Easy · Serves 2

380 kcal per serving · 14g protein

Thick-cut cauliflower steaks with chimichurri, roasted chickpeas, and tahini drizzle.

Ingredients

• Cauliflower head × 1
• 200 g Chickpeas (canned)
• 2 tbsp Tahini
• 20 g Flat-leaf parsley
• 2 tsp Red wine vinegar
• 2 cloves Garlic
• 1 tsp Smoked paprika
• 3 tbsp Olive oil
• 2 g Black pepper
• 2 g Chili flakes
• 4 g Salt
• 1 piece Lemon

Method

1. Prep Cauliflower

   

   Preheat oven to 220°C. Slice cauliflower into 3cm thick steaks through the centre.

2. Season & Roast

   

   Brush steaks with olive oil, season with smoked paprika, salt and pepper. Roast for 25 minutes until golden and tender.

3. Roast Chickpeas

   

   Toss drained chickpeas with olive oil and paprika on a separate tray. Roast alongside cauliflower for 20 minutes until golden and lightly crisp.

4. Make Chimichurri

   

   Finely chop parsley and garlic. Mix with olive oil, red wine vinegar, salt, and a pinch of chilli flakes.

5. Plate Up

   

   Place cauliflower steaks on plates. Top with roasted chickpeas, drizzle with chimichurri and tahini. Finish with a squeeze of lemon.