Whole ingredients and minimal prep work adds up to this beautiful dish of cauliflower steaks with gremolata and simple roasted chickpeas. A whole head of cauliflower is sliced into “steaks” that can be served as a main dish or a side.
Here I dressed the cauliflower steaks up for the holidays with a lovely green gremolata and pomegranate arils with a serving of simple roasted chickpeas- a dish that is hearty enough to serve as main. This dish is sure to wow your holiday guests who prefer plant based fare.
Not serving cauliflower steaks for the holidays? No problem. Prepare the cauliflower steaks and choose to dress them however you wish. The options are endless from the gremolata shown here, to chimichurri sauce, tahini sauce or stewed beans and tomatoes. Read further on what to serve with cauliflower steaks for more suggestions.
Also can we take a moment to talk about the gremolata. The gremo-what-a? Yea, that’s what I thought at first. Gremolata is this lemony, garlicky, herby condiment that basically you need in your life. It’s one of those things where you think “yea, this dish is pretty good”… and then you add the gremolata and it’s like “whoa! this dish is to die for.” You get what I’m saying? The contrast of the tang of the gremolata with the tartness of the arils works perfectly atop these steaks. And don’t underestimate the chickpeas in this dish. They not only add more texture and flavor, but also satisfying protein and more fiber. You just have to try it for yourself and see!
Cauliflower steak recipe ingredients
Cauliflower- Choose a large, dense head of cauliflower for cutting the best “steaks”.
Extra virgin olive oil (Evoo)- Evoo is my first choice for roasting the steaks and chickpeas, however avocado oil could be substituted.
Chickpeas- Canned chickpeas that have been rinsed and drained work best.
Garlic powder- A simple, effective ingredient for the simple roasted chickpeas. Onion powder works as well.
Parsley- Only fresh will work in the gremolata to achieve that optimal herb flavor.
Garlic- Again, only fresh for the gremolata for maximum flavor.
Lemon- The zest of a lemon really provides that punch of freshness in the gremolata
Salt and pepper
How to make this recipe
This dish may seem intimidating with its several components, but it really couldn’t come together any easier. Follow these simple steps:
First, prepare the cauliflower steaks
First let’s discuss how to cut cauliflower steaks. Place the cauliflower on a cutting board stem side down. Make cuts along the top of the head down through the cauliflower to the stem as if you are slicing a loaf of bread. I like to make about ¾-1” slices for best results in holding together and roasting nicely.
Once the steaks have been sliced, drizzle them with olive oil and season with salt and pepper.
Next, heat a grill pan over medium high heat. Cook the steaks about 4 minutes per side until you’ve achieved grill marks. (Note: you can skip this step and roast the steaks the entire time, I just like the look of the grill marks. If you go solely the oven route then increase the roasting time to 25-30 minutes.)
Transfer the grill pan to the oven and roast for 15 minutes until the steaks are easily pierced with a fork.
Second, prepare the simple roasted chickpeas
While the cauliflower is in the grill pan, toss the rinsed and drained chickpeas with olive oil, garlic powder, salt and pepper. Spread out on a nonstick rimmed baking sheet or parchment lined rimmed sheet. Roast in the oven for 25 to 30 minutes until golden and crisp.
Third, prepare the gremolata
While the cauliflower and chickpeas roast in the oven, prepare the gremolata. Simply mix the gremolata ingredients in a small bowl until incorporated. Start with ¼ teaspoon of salt and adjust seasonings as necessary.
Lastly, plate the cauliflower steaks with gremolata and roasted chickpeas
Arrange the cauliflower steaks on a serving platter and top generously with the gremolata. Spread the roasted chickpeas around the steaks. If desired, garnish with pomegranate arils.
What to serve with roasted cauliflower steaks
In this post I have provided a recipe for a complete vegan main dish. The chickpeas provide a plant based protein and extra fiber creating satiety. You may choose to just make the cauliflower steaks, in which case the options are truly endless with regard to what to serve alongside.
These cauliflower steaks pair with omnivore mains such as grilled chicken, pork tenderloin or your favorite meatloaf. However, I prefer to keep the dish plant based which requires a hearty plant based protein to round them out. Here are some of my favorite serving suggestions:
- Top with stewed lentils
- Serve with this wilted spinach salad recipe
- Serve as a side to this Thai eggplant curry
- Top with stewed tomatoes and white beans
- Replace the gremolata with pesto, chimichurri or this sofrito
- Top the steaks with parmesan or mozzarella during the final 5 minutes of roasting for cheesy cauliflower steaks
- Serve atop fresh greens and spread with a layer of hummus followed by the gremolata
Storing leftovers
Store leftover cauliflower steaks and roasted chickpeas in an airtight glass container for up to 5 days in the refrigerator. The gremolata is best served fresh, but will also keep for 3-5 days covered in the fridge.
Recipe
Cauliflower Steaks with Gremolata and Simple Roasted Chickpeas
Ingredients
For the cauliflower steaks
- 1 head cauliflower
- 2 tsp extra virgin olive oil
- salt and pepper to taste
For the chickpeas
- 1 15 oz can of chickpeas rinsed and drained
- 1 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/2 tsp garlic powder
- fresh ground pepper to taste
For the gremolata
- 1/2 cup parsley chopped
- 1 large clove of garlic minced
- 1 lemon zest of
- 1/4 tsp salt
- fresh ground pepper to taste
Instructions
For the cauliflower steaks
- Heat oven to 400 degrees.
- Cut the cauliflower into 1/2-inch steaks. Drizzle with olive oil and season with salt and pepper.
- Heat an oven safe grill pan over medium-high heat. Cook the steaks until you achieve nice grill marks, about 4 minutes per side.
- Transfer the grill pan with the cauliflower to the preheated oven and roast for about 15 minutes, or until easily pierced with a fork. Note: transfer the cauliflower to the oven during the final 15 minutes of chickpeas roasting.
For the chickpeas
- While the cauliflower is grilling toss the chickpeas with the olive oil, salt, garlic powder and pepper.
- Spread on a rimmed baking sheet and bake for 25-30 minutes until golden and crisp.
For the gremolata
- In a small bowl, stir together the parsley, lemon zest and garlic. Season with salt and pepper to taste.
- Plate the cauliflower steaks and top with the gremolata. Serve the chickpeas alongside.