Author Notes
This is a simple, delicious, and innovative dinner that is sure to please every palate! —Amanda
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Ingredients
- Cauliflower Steak and Chickpea Mash
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1
large head cauliflower
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1 tablespoon
olive oil
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1 teaspoon
curry powder
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salt and pepper, to taste
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1 1/2 cups
chickpeas
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4 cups
cauliflower, steamed
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1
lemon, juiced
-
1 teaspoon
salt
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1 teaspoon
ground cumin
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2
garlic cloves
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1 tablespoon
extra virgin coconut oil
- Chutney
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1 cup
cilantro leaves, loosely packed
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1 cup
mint leaves, loosely packed
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1
lime, juiced
-
2
garlic cloves
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1
jalapeno, seeded and chopped
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1 teaspoon
sea salt
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1/4 cup
water
Directions
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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.
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Drizzle the olive oil over the cauliflower steaks and sprinkle over curry powder, salt and pepper. Roast for 35 minutes, until caramelized and tender.
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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.
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For the Chutney: Add all ingredients to a blender and blend until totally smooth.
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Transfer the cauliflower to a food processor and process with all other ingredients until smooth.
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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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