This is a simple, delicious, and innovative dinner that is sure to please every palate! —Amanda
What You'll Need
Cauliflower Steak and Chickpea Mash
large head cauliflower
salt and pepper, to taste
1 1/2 cups
extra virgin coconut oil
cilantro leaves, loosely packed
mint leaves, loosely packed
jalapeno, seeded and chopped
For the Cauliflower Steaks: Preheat oven to 400 degrees. Remove the leaves from the base of the cauliflower. Slice cauliflower into two 1 inch steaks from the center of cauliflower. Set aside the remaining florets.
Drizzle the olive oil over the cauliflower steaks and sprinkle over curry powder, salt and pepper. Roast for 35 minutes, until caramelized and tender.
For the Chickpea Mash: Steam the remaining cauliflower florets by placing them in a steamer basket over one inch of boiling water. You could place the cauliflower florets in a medium saucepan with one inch of boiling water, until soft.
For the Chutney: Add all ingredients to a blender and blend until totally smooth.
Transfer the cauliflower to a food processor and process with all other ingredients until smooth.
Place half the chickpea mash in a shallow bowl. Place one cauliflower steak on top and drizzle over half the sauce. Repeat with the other steak.