Roasted cauliflower steaks with romesco and chickpeas
Thick, deeply browned cauliflower steaks and crispy smoked-paprika chickpeas over a bright Spanish roasted pepper and almond sauce.
- 50 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $4.15 a serving
- 830 calories
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1 head cauliflower, large
- 1 can chickpeas, drained and rinsed
- ¾ cup roasted red peppers, drained
- ½ cup almonds
- 1 clove garlic
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- ⅓ cup olive oil, divided
- 2 tsp smoked paprika, divided
- ½ tsp garlic powder
- 1¼ tsp salt, divided
- 1 tbsp red wine vinegar
Each serving has about 830 calories, 27 g protein, 62 g carbs and 57 g fat, and costs about $4.15 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Pull off the outer leaves and the stem flat.
Trim. Trimming means cutting off the parts you don’t eat, like stem ends, tough bits or thick fat. It keeps chewy or bitter bits out of the finished dish.
How you’ll know: What’s left is the good part, with no dry ends, woody stems or thick white fat.
Stand the cauliflower on its stem and cut two 1-inch slabs straight down through the middle.
Dolly’s tip: The middle slabs hold together because the core runs through them. The outer pieces fall apart, so they become florets.Cut the rest into florets.
the chickpeas dry. Brush the steaks on both sides with 2 tablespoons oil and sprinkle with 1 teaspoon paprika, the garlic powder and ½ teaspoon salt.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
the florets and chickpeas on a with 1 tablespoon oil and of salt, then set the steaks among them.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
until the steaks are deeply and a knife slides through the core easily, 25 to 30 minutes, flipping the steaks halfway.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 27 min
Meanwhile, blend the peppers, almonds, garlic, vinegar, the remaining 2 tablespoons oil, 1 teaspoon paprika and ½ teaspoon salt until thick and mostly smooth.
Dolly’s tip: No blender? Chop the almonds and peppers very finely by hand and stir it together. It will be rustic and still delicious.Spread the romesco on two plates and set a steak on each. Pile the florets and chickpeas around it and scatter parsley over.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
