Cauliflower steaks with spicy chickpeas and tapenade

Singlemade: Cauliflower steaks with spicy chickpeas and tapenade

Today’s trending vegetable is undoubtedly cauliflower. I can’t think of anything you can’t make with it: rice, pasta, cheese sauce… Another hip dish is cauliflower steak. A juicy, oven baked slice of cauliflower, but that’s where the analogy ends. Don’t get me wrong, I love me a nice beef steak, but I wanted to try my hand at this vegan option. After perusing Pinterest I just thought to myself that 45 minutes of oven time alone just isn’t worth the hassle. So I created a recipe that takes half the time!

Then the question was what to pair it with. French fries & mayo didn’t seem like a good idea, because they go with real steak. :-p To stick to the vegan theme, I opted for chickpeas with an olive tapenade for a dip.

Top tip of the day: be extra careful not to get olive seeds in the tapenade. It’s not great as far as texture goes and it’s a proper blender-killer! 🙂

But nevertheless, this cauliflower steak is a winner. It’s nice and Mediterranean, perfect for a light lunch during hot days and, uhm, ready before you know it! 😉

Singlemade: Cauliflower steaks with spicy chickpeas and tapenade

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Cauliflower steaks with spicy chickpeas and tapenade
Instructions
  1. Remove the cauliflower’s green leaves. Cut the stem to the tuber. Rinse the cauliflower under cold water and dab dry with a towel.
  2. On a cutting board, cut a thick slice from the cauliflower. The loose bits you can use for cauliflower rice.** Now cut 2 to 3 slices at about 2 fingers thick.
  3. Carefully lay out the cauliflower discs in an oven tray or on a large plate. Cover it with microwave oven foil and cook for 5 minutes in the microwave oven at the highest setting.
  4. Preheat the oven to 200°C. Cover a baking tin with baking paper. Strain the chickpeas and rinse them until they stop foaming. Leave them to leak out.
  5. Remove the cauliflower steaks from the microwave and add them to baking tin. Careful, hot! Arrange the chickpeas and capers around the cauliflower. Season generously with pepper and salt. Season the chickpeas with some extra cayenne pepper. Sprinkle oil over everything.
  6. Bake everything in the oven for 20 to 25 minutes. De steaks and spicy chickpeas will be done as soon as the cauliflower starts turning golden brown.
  7. While the steaks are in the oven, you have time to make the tapenade.
Recipe Notes

The leftover cauliflower is perfect for cauliflower rice or soup! You can find the tapenade recipe here. For this recipe I used green and black olives, just because I had both laying around! 😉

Singlemade: Cauliflower steaks with spicy chickpeas and tapenade


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Caroline’s Tip: bake the leftover cauliflower along with the steaks, so you get a 2-person portion!


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Have fun cooking and… bon appétit! 🙂

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