Roasted Cauliflower Steaks with Tabbouleh
- Cauliflower Steaks
- 2 medium heads cauliflower
- Olive oil for spritzing
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) black pepper
- 1 can (15.5 oz or 398 mL) reduced-sodium chickpeas, rinsed and drained (see cook's tip)
- 1 tsp (5 mL) olive oil
- 1 tsp (5 mL) Lemon Pepper Rub
- 4 oz (125 g) crumbled feta cheese
- Cauliflower Tabbouleh
- ½ seedless cucumber
- ½ cup (125 mL) loosely packed fresh parsley leaves
- ¼ cup (50 mL) loosely packed fresh mint leaves
- ½ lemon
- 1 tbsp (15 mL) olive oil
- ½ tsp (5 mL) salt
Preheat the oven to 425°F (220°C).
To make the cauliflower steaks, cut away the stems and remove the leaves. Cut each head of caulflower in half lengthwise, then cut a 1" (2.5-cm) steak from each half (see directions below). Save 8 medium florets to roast whole, and the remainder to grate.
Use the Kitchen Spritzer to spray each side of the steaks with oil, and season with salt and black pepper.
In a medium mixing bowl, combine the chickpeas, cauliflower florets, oil, and rub.
Place the cauliflower steaks and chickpea mixture on the Half Sheet Pan and bake for 15 minutes. Remove the sheet pan from the oven. Top each steak with crumbled feta and bake for an additional 10 minutes.
To make the Cauliflower Tabbouleh, grate the remaining cauliflower scraps and the cucumber in the Multi-Grater & Slicer fitted with the coarse grater disk. Add the grated vegetables to a large mixing bowl.
Use the Herb Mill to grate the parsley and mint into the bowl. Juice the lemon with the Citrus Press into the bowl. Add the oil and salt, and stir to combine. Serve the tabbouleh with the roasted steaks, florets, and chickpeas.
- 4 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 220, Total Fat 4.5 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 480 mg, Carbohydrate 37 g, Fiber 11 g, Sugars 8 g, Protein 12 g
Save the liquid from canned chickpeas! It’s called aquafaba, and you can use it to make a fantastic sauce for your steaks. Just add ¼ cup (50 mL) of the chickpea liquid to the Whipped Cream Maker, along with 1 tsp (5 mL) of Lemon Pepper Rub. Pump the handle for 30 seconds, or until the liquid becomes light and airy.