Fresh cauliflower is cut into thick steaks, seasoned with curry & garlic, and roasted with tomatoes & chickpeas for a vegetarian dish exploding with flavor.
- 1 large head of cauliflower cut into 1 inch steaks*
- 1/2 cup olive oil, plus more for drizzling
- 2 Tbsp curry powder
- 3 cloves garlic, minced or pressed
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp fresh ground pepper, plus more to taste
- 1/3 cup panko
- 1/4 cup grated parmesan cheese
- 1 cup cherry tomatoes, halved
- 3/4 cup canned chickpeas, rinsed and drained
- 6 leaves basil, torn
- 2 Tbsp chopped cilantro or parsley, plus more for garnish
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Preheat oven to 400°F. Place cauliflower steaks on parchment lined sheet pan, drizzle both sides with a little olive oil and season with salt & pepper to taste. Roast for 15 minutes on each side. Remove from oven.
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In a medium bowl, whisk together 1/2 cup olive oil, curry powder, garlic, 1/2 tsp salt & 1/4 tsp pepper until smooth. Brush mixture liberally on both sides of the steaks. Toss the tomatoes, chickpeas and basil with the remaining curry & olive oil mixture and arrange around cauliflower steaks on roasting pan. Sprinkle parmesan over steaks.
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In a small bowl, mix panko with parsley/cilantro and a drizzle of olive oil, and sprinkle over steaks. Return to oven and roast for about 10 more minutes, until panko is browned and beans are crisp. Top with a little more parsley/cilantro, and enjoy!
*One head of cauliflower should yield about 3-4 steaks. When cutting the cauliflower, try to get a little of the core in each piece to help keep them together. Save the extra pieces of cauliflower for snacking if you like it raw, or throw them on another sheet pan with some olive oil, salt & pepper and roast them up with the steaks.
You'll have plenty of time to prep the rest of the ingredients while the cauliflower is roasting, so get the cauliflower in the oven right away and then continue on with prepping the remaining ingredients.