I had been wanting to try cauliflower steaks for months, and I finally got around to making them. I wanted to add flavor without adding too many calories, so I decided to add spices to the olive oil that I used to coat the cauliflower. The chickpeas added protein and made it a filling meal. We had whole grain toast with it also.
Here is the recipe:
Spicy Cauliflower Steaks with Chickpeas
Ingredients:
For the cauliflower steaks:
- 1 head of cauliflower
- 2 tbsp olive oil (I used Harissa olive oil for extra spice)
- 2 tsp water
- Chili powder
- Coriander
- Garlic powder
- Paprika
For the chickpeas:
- 2 cans (15oz) chickpeas, rinsed and drained
- 3-4 tbsp olive oil (I used half Harissa and half extra virgin)
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- Salt
- Black pepper
- Chili powder
- Coriander
- Paprika
Directions:
For the cauliflower steaks:
- Preheat the oven to 400 degrees.
- Wash the cauliflower and slice it into steaks, about an inch thick.
- Use a small bowl to mix the olive oil, water, and spices.
- Brush both sides of each steak with the mixture.
- Bake for 20-25 minutes.
For the chickpeas:
- Heat the oil at medium heat.
- Add the onion and sauté until translucent.
- Add the garlic and spices, and sauté until the garlic browns.
- Add the chickpeas, stir well. Then add the broth and bring to a boil.
- Turn heat to low, cover, and simmer for 10 minutes.
