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For my last post of the year I wanted to share one of my absolute favorites with you. My Cauliflower Steak with Crispy Chickpeas and a new green dressing is tasty and nourishing. I’ve served this dish at a number of dinner parties and it’s always a winner!
The cauliflower steak itself is pretty straight forward. It’s all down to what you serve it with really. My version of Cauliflower Steak has gone through a couple of different incarnations over the years but this combo, in my humble opinion, is definitely the best.
I love to saute some kale with a bit of garlic and olive oil. The combination of kale, chickpeas, and cauliflower is always super yum. What’s more, sauteed kale is dead easy and only takes a couple of minutes. This means you’ve got more time to hang with friends. Exactly what you want when people come around.
And don’t get me started on the deliciousness that is Crispy Chickpeas…
Honestly, the first time I made Crispy Chickpeas was a revelation. Warm, nutty, and spicy they add the best kind of kick and texture to any meal. But combined with the simplicity of a cauliflower steak and the light, bright, creaminess of a new green dressing, let’s just say there are never any leftovers when I make this dish.
I know many of us aren’t able to really do all that much for New Years eve this year. And even if you could, we’re all too bloody exhausted to bother! So why not cook up something delicious like my Cauliflower Steak and share it with a nice bottle of wine and people you love? Give it a go and let me know what you think. 🙂
The wrap up
2020 has been one helluva ride wouldn’t you say? I had such big plans for the blog but in the end I had to settle for just coasting by. Despite it all, this space has been a beautiful, foodie safe haven for me and I’m so glad you’ve all stuck with me. Wishing you all a safe and happy New Year. Love Paula xx
Cauliflower Steak with Crispy Chickpeas and a new green dressing
Serves 2
Half a head of cauliflower
4 cups of kale leaves (torn into bite-size pieces and washed)
a clove of garlic (roughly chopped)
1 tbs olive oil
For the Crispy Chickpeas
1 tin of chickpeas (drained and rinsed)
2 tsp ground cumin
1 tsp cayenne pepper
a pinch of salt
1 tbs olive oil
2 heaped tbs of my signature, a new green dressing
Method:
- Pre heat your oven to 200C. In a clean class bowl, mix the chickpeas, olive oil, cumin and cayenne pepper. Spread out onto an oven tray lined with baking paper and pop in the oven for around 20 minutes or until the chickpeas are golden and crispy.
- Slice your caulilfower so you have two steaks. Place them onto another oven tray lined with baking paper and drizzle with some olive oil. Sprinkle over some salt and pepper and pop into the oven (either at the same time as the chickpeas or after) and cook for around 25-30 minutes. Your cauliflower steaks are cooked when they are soft inside and bronze around the edges.
- While your cauliflower is in the oven you can saute the kale. Heat your olive oil in a large frying pan. Add the garlic and let the aromas release – about 30 seconds (be careful not to burn it). Throw in all the kale and mix around using tongs. The kale will pop, fizz, and crackle while they’re wilting away. Cook in this way for around 5 minutes or the kale has reduced in size by about half. Set aside until the rest of the dish is ready to plate up.
- Once all the elements are ready you can build your dish: Start with the dressing, smear a generous amount (1 heaped tbs per plate) onto each plate. Then place the cooked cauliflower steak on top. Add the sauteed kale to the side then finish off with the crispy chickpeas.
- You can finish it off with some roughly chopped parsley and sumac like I have in the top photo, or you can leave it plain like I have below. Both ways are scrumptious!
