Roasted Cauliflower Steaks and Red Pepper Sauce
with Smashed Chickpeas and Potatoes
Who knew cauliflower could be the star of dinner? This Spanish-inspired, veggie-packed dinner is smokey, fresh and hearty.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Cauliflower
½ cup
Roasted Pepper Pesto
(Contains Milk May contain Soy, Sulphites)
28 g
Almonds, sliced
(Contains Almonds)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
7 g
Parsley
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
300 g
Yellow Potato
1 unit(s)
Chickpeas
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Lemon
113 mL
Cream
(Contains Milk)
2 unit(s)
Garlic, cloves
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Leaving core intact, slice cauliflower into 4 equal steaks.
- Add half the cauliflower, Smoked-Paprika Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-30 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- If cooking the 2 ppl version, save the other half of the cauliflower for another creation.
- Meanwhile, cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer, uncovered, until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, drain and rinse chickpeas.
- Zest lemon, then juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Meanwhile, add red pepper pesto to a small microwavable bowl. Microwave until warmed through, 1-2 min.
- Stir in 1 tsp (2 tsp) lemon juice.
- Set aside and cover to keep warm.
- Add 2 tbsp (4 tbsp) butter to the same pan (used in step 4) over medium heat, then chickpeas and chopped garlic.
- Cook, stirring occasionally, until warmed through, 3-4 min.
- Add drained potatoes to pan. Remove the pan from heat.
- Season with pepper, 1/2 tsp (1 tsp) garlic salt and 1/4 tsp (1/2 tsp) salt, then lightly smash together.
- Add cream, half the parsley and lemon zest, then stir together. Set aside.
- Divide potato-chickpea mash between plates.
- Top with cauliflower steaks.
- Spoon red pepper pesto over top.
- Sprinkle remaining parsley, feta and almonds over top.
