Cauliflower steaks with spicy chickpeas and tapenade
Servings Prep Time
1 10minutes
Cook Time
20-25minutes
Servings Prep Time
1 10minutes
Cook Time
20-25minutes
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! 😉

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