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roasted cauliflower steaks with gremolata and simple roasted chickpeas

Cauliflower Steaks with Gremolata and Simple Roasted Chickpeas

A vegan dish of cauliflower steaks topped with a zesty gremolata and a side of hearty roasted chickpeas.
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Servings: 4
Course: Main Course
Ingredients Method

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

Method
 

For the cauliflower steaks
  1. Heat oven to 400 degrees.
  2. Cut the cauliflower into 1/2-inch steaks. Drizzle with olive oil and season with salt and pepper.
  3. Heat an oven safe grill pan over medium-high heat. Cook the steaks until you achieve nice grill marks, about 4 minutes per side.
  4. 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
  1. While the cauliflower is grilling toss the chickpeas with the olive oil, salt, garlic powder and pepper.
  2. Spread on a rimmed baking sheet and bake for 25-30 minutes until golden and crisp.
For the gremolata
  1. In a small bowl, stir together the parsley, lemon zest and garlic. Season with salt and pepper to taste.
  2. Plate the cauliflower steaks and top with the gremolata. Serve the chickpeas alongside.