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Home Geroosterde bloemkoolsteak met chimichurri en kikkererwten

Healthy Vegetarian Vegan Main course Oven

Anyone who says healthy food is boring hasn't tried this recipe yet. Slicing cauliflower into steaks gives you an impressive plate with no fuss, and the chimichurri brings the whole dish to life. The chickpeas add crunch and a serious protein boost. Good for you, and simply delicious.

x_ckl_recipe_markerRoasted cauliflower steak with chimichurri and chickpeas A substantial cauliflower steak with crispy chickpeas and a fresh chimichurri. Healthy eating has never been this satisfying. How to make roasted cauliflower steak with chimichurri and chickpeas? Main course Fusion 2 people 15 min 25 min 40 min

Preheat the oven to 220°C (200°C fan).
Slice the cauliflower into pieces about 2 cm thick. You’ll get 2 to 3 sturdy steaks from one large head. Set the remaining florets aside for another use.
Pat the chickpeas dry with paper towels. Spread them out on a baking sheet, drizzle with 1 tablespoon olive oil, a pinch of salt, smoked paprika and cumin. Toss briefly and roast for 15 minutes in the oven.
Brush the cauliflower steaks on both sides with olive oil and season with salt, pepper and garlic powder. Heat a grill pan or skillet over high heat and cook the steaks 3 minutes per side until nicely golden brown.
Place the seared cauliflower steaks on a baking sheet and put them in the oven for 10 minutes together with the chickpeas. This finishes cooking the cauliflower through and makes the chickpeas extra crispy.
Meanwhile make the chimichurri: finely chop a generous handful of flat-leaf parsley and a small handful of cilantro. Mix with 4 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 finely chopped clove garlic, half a red chili (seeds removed) and salt to taste. Stir well.
Remove everything from the oven. Place the cauliflower steaks on a plate, pile the crispy chickpeas alongside and spoon plenty of chimichurri over the steaks. Serve immediately.

Healthy Vegetarian Vegan Main course Oven 1 large head cauliflower 400 g canned chickpeas, drained 5 tbsp olive oil (divided) 1 tsp smoked paprika 1/2 tsp ground cumin 1/2 tsp garlic powder Salt and pepper to taste 1 generous handful fresh flat-leaf parsley 1 small handful fresh cilantro 2 tbsp red wine vinegar 1 clove garlic 1/2 red chili Sharp knife Cutting board Grill pan or skillet Baking sheet Oven Paper towels Small mixing bowl Grill pan griddle-pan Casserole casserole Mixing Bowl mixing-bowl Oven dishes oven-dishes Beka grill pan Energy R 28 x 28 cm – ceramic non-stick coating Beka Grillpan Blackwell Dutch oven BBQ set cast iron – casserole + lifter Blackwell Pannenset Birkmann Mixing Bowls / Baking Bowls Colour bowls set 4-Piece - 1.5, 2, 3 and 4 Liters - Silk Rose Birkmann Beslagkom Cookinglife Dinner Plates Sabi Green ø 26 cm - 6 pieces Cookinglife Dinerbord Cauliflower and Broccoli Soup with Cheese foodies-bloemkool-broccoli-soep-met-kaas Cauliflower Salad with Asparagus and Pomegranate foodies-bloemkoolsalade-met-asperges-en-granaatappel Sweet potato & cauliflower from the oven foodies-zoete-aardappel-bloemkool-uit-de-oven Roasted Sweet Potato and Cauliflower with Garlic & Rosemary foodies-zoete-aardappel-en-bloemkool-uit-de-oven-met-knoflook-rozemarijn

Recipe

Roasted cauliflower steak with chimichurri and chickpeas

A substantial cauliflower steak with crispy chickpeas and a fresh chimichurri. Healthy eating has never been this satisfying.

Course	Main course
Kitchen	Fusion
Servings	2 people

Preparation time

Preparation time	15 min
Time in oven	25 min
Total	40 min

Equipment

Sharp knife
Cutting board
Grill pan or skillet
Baking sheet
Oven
Paper towels
Small mixing bowl

Ingredients

1 large head cauliflower
400 g canned chickpeas, drained
5 tbsp olive oil (divided)
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
Salt and pepper to taste
1 generous handful fresh flat-leaf parsley
1 small handful fresh cilantro
2 tbsp red wine vinegar
1 clove garlic
1/2 red chili

How to make roasted cauliflower steak with chimichurri and chickpeas?

Preheat the oven to 220°C (200°C fan).
Slice the cauliflower into pieces about 2 cm thick. You’ll get 2 to 3 sturdy steaks from one large head. Set the remaining florets aside for another use.
Pat the chickpeas dry with paper towels. Spread them out on a baking sheet, drizzle with 1 tablespoon olive oil, a pinch of salt, smoked paprika and cumin. Toss briefly and roast for 15 minutes in the oven.
Brush the cauliflower steaks on both sides with olive oil and season with salt, pepper and garlic powder. Heat a grill pan or skillet over high heat and cook the steaks 3 minutes per side until nicely golden brown.
Place the seared cauliflower steaks on a baking sheet and put them in the oven for 10 minutes together with the chickpeas. This finishes cooking the cauliflower through and makes the chickpeas extra crispy.
Meanwhile make the chimichurri: finely chop a generous handful of flat-leaf parsley and a small handful of cilantro. Mix with 4 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 finely chopped clove garlic, half a red chili (seeds removed) and salt to taste. Stir well.
Remove everything from the oven. Place the cauliflower steaks on a plate, pile the crispy chickpeas alongside and spoon plenty of chimichurri over the steaks. Serve immediately.

Cooking mode Prevents your screen from going to sleep

A good grill pan is the key to that beautiful, crispy crust on your cauliflower steak. Retaining high heat is what makes the difference between a floppy slice and a real steak experience. Choose a pan with a thick base that distributes heat evenly. You'll taste the difference right away.

This dish is also perfect to prepare ahead. Make the chimichurri a day in advance and let it rest in the fridge. The flavors only get better. That way you can have an impressive plate on the table in under half an hour, even after a busy day.

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