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CRISPED CAULIFLOWER STEAKS WITH ROASTED CHICKPEAS & TOMATOES

Get this one down, STAT.


I ate this meal alone, and it was a good thing since I was making all kinds of greedy noises while stuffing in bite after glorious bite. The cauliflower steaks have a simple crust that crisps and turns golden in the oven; then you'll tumble over the chickpeas and baby tomatoes that also had blistering in the heat. A healthy drizzle of quick cilantro-yogurt vinaigrette over the top finished it off--and if you need more intensity (I usually do), add a rain of goat cheese crumbles and extra chopped cilantro. Holy moly, this is tasty.


The recipe is easily doubled to serve four.

Notes: Greek yogurt is plain and fat-free.


CRISPED CAULIFLOWER STEAKS WITH ROASTED CHICKPEAS & TOMATOES

Ingredients: 1/2 head of cauliflower, 1 cup of chickpeas, drained, 1 cup grape tomatoes, 2 tbsp. garlic-infused olive oil, 1/3 cup grated Parmesan cheese, sea salt, pepper, chili flakes, 1-2 ounces crumbled goat cheese.

For the Cilantro-Yogurt Vinaigrette: 1/3 cup chopped cilantro + extra, plain 1/4 cup Greek yogurt, juice of 1/2 lemon, 1 tbsp. olive oil, 1 tsp. minced garlic, sea salt, and pepper.


Serves 2.


1. Preheat and prep: Preheat the oven to 425*F. Line one large or two small baking sheets with parchment paper. Slice the cauliflower in half through the stem while standing it upright. Reserve one half for another use. Continue cutting the cauliflower into "steaks" 1/2-3/4 inch thick through the stem. (You should end up with 4-5 pieces. Lay them flat on the prepared baking sheet.


2. Assemble and Cook: Add the drained chickpeas and tomatoes to the baking sheet. Drizzle everything (including the cauliflower steaks) with garlic-infused olive oil—season with salt and pepper and chili flakes to taste. Sprinkle just the cauliflower with Parmesan cheese. Roast for 20 minutes until the vegetables are caramelized, and the cauliflower is burnished and crisp.


3. Make Vinaigrette and Finish: Make the Cilantro-Yogurt Vinaigrette by adding all the ingredients to a bowl and whisking to emulsify. Remove the vegetables from the oven—plate first the cauli-steaks, followed by the chickpeas and tomatoes over the top. Drizzle over the vinaigrette, then finish with a scattering of goat cheese crumbles and extra chopped cilantro. Serve immediately.


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1 comentario


This was delicious! I followed the recipe exactly and it was so flavorful and satisfying. Loved the dressing!

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