Cauliflower steaks with chickpeas and chimichurri
~40 minbakedFusionVeganGluten-freeDairy-free
806kcal
37 gprotein
69 gcarbs
35 gfat
35 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 1,182 | 54 g |
| Emmagetting lean | 27% | 652 | 30 g |
| Jackgrowing | 24% | 571 | 26 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Cauliflower1
- Chickpeas — 400 g tin1 tin
- Parsley, fresh2 bunches
- Coriander, fresh1 bunch
- Garlic2 cloves
- Lemons1
- Extra virgin olive oil1 tbsp
- Unsalted almonds20 g
- Cauliflower2
- Chickpeas — 400 g tin2 tins
- Parsley, fresh4 bunches
- Coriander, fresh2 bunches
- Garlic4 cloves
- Lemons2
- Extra virgin olive oil2 tbsp
- Unsalted almonds40 g
- Cauliflower4
- Chickpeas — 400 g tin4 tins
- Parsley, fresh8 bunches
- Coriander, fresh4 bunches
- Garlic8 cloves
- Lemons4
- Extra virgin olive oil65 ml
- Unsalted almonds80 g
From your store cupboard
Chilli flakesDried oreganoBlack pepperSaltGround cumin
Method
- Heat the oven to 220 °C. Stand the cauliflower on its stalk and cut it vertically into 2 cm slabs — the middle gives you two or three whole “steaks”, the outer edges fall into florets, and those get used too.
- Toss the steaks and florets with a third of the oil, a teaspoon of cumin, salt and pepper. Spread them on a tray with the drained chickpeas.
- Roast 28 minutes, turning halfway. The edges have to brown.
- Chimichurri: chop the parsley, coriander and garlic very finely. Mix them with the rest of the oil, the lemon juice, oregano, chilli and salt. Don’t blend it — chimichurri should be chopped, not puréed.
- Chop the almonds and toast them in a dry pan for 2 minutes.
- Pour the chimichurri over the steaks and scatter with the almonds.
- Heat the oven to 220 °C. Stand the cauliflower on its stalk and cut it vertically into 2 cm slabs — the middle gives you two or three whole “steaks”, the outer edges fall into florets, and those get used too.
- Toss the steaks and florets with a third of the oil, a teaspoon of cumin, salt and pepper. Spread them on a tray with the drained chickpeas.
- Roast 28 minutes, turning halfway. The edges have to brown.
- Chimichurri: chop the parsley, coriander and garlic very finely. Mix them with the rest of the oil, the lemon juice, oregano, chilli and salt. Don’t blend it — chimichurri should be chopped, not puréed.
- Chop the almonds and toast them in a dry pan for 2 minutes.
- Pour the chimichurri over the steaks and scatter with the almonds.
- Heat the oven to 220 °C. Stand the cauliflower on its stalk and cut it vertically into 2 cm slabs — the middle gives you two or three whole “steaks”, the outer edges fall into florets, and those get used too.
- Toss the steaks and florets with a third of the oil, a teaspoon of cumin, salt and pepper. Spread them on a tray with the drained chickpeas.
- Roast 28 minutes, turning halfway. The edges have to brown.
- Chimichurri: chop the parsley, coriander and garlic very finely. Mix them with the rest of the oil, the lemon juice, oregano, chilli and salt. Don’t blend it — chimichurri should be chopped, not puréed.
- Chop the almonds and toast them in a dry pan for 2 minutes.
- Pour the chimichurri over the steaks and scatter with the almonds.
Temperatures are for a conventional oven; with a fan, knock off 20 °C.
Allergens: Tree nuts (8)
