Spring

Curried Cauliflower Steak and Chickpea Mash with Spicy Green Chutney

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April 13, 2015
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Curried Cauliflower Steak and Chickpea Mash with Spicy Green Chutney
Photo by Chris Bolin
  • Serves 2
Author Notes

This is a simple, delicious, and innovative dinner that is sure to please every palate! —Amanda

What You'll Need
Ingredients
  • Cauliflower Steak and Chickpea Mash
  • 1 large head cauliflower
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • salt and pepper, to taste
  • 1 1/2 cups chickpeas
  • 4 cups cauliflower, steamed
  • 1 lemon, juiced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 garlic cloves
  • 1 tablespoon extra virgin coconut oil
  • Chutney
  • 1 cup cilantro leaves, loosely packed
  • 1 cup mint leaves, loosely packed
  • 1 lime, juiced
  • 2 garlic cloves
  • 1 jalapeno, seeded and chopped
  • 1 teaspoon sea salt
  • 1/4 cup water
Directions
  1. 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.
  2. Drizzle the olive oil over the cauliflower steaks and sprinkle over curry powder, salt and pepper. Roast for 35 minutes, until caramelized and tender.
  3. 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.
  4. For the Chutney: Add all ingredients to a blender and blend until totally smooth.
  5. Transfer the cauliflower to a food processor and process with all other ingredients until smooth.
  6. 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.
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