Serves/Yields: 4 servings Protein: 8 g
Roasted cauliflower steaks are piled high with our tasty chickpea concoction in a way that is stunning to see—and a fantastically flavorful take on the dish. Sure, cacciatore means “hunter-style,” but our gatherers’ version more than its the mark.
Ingredients for Cacciatore Chickpeas:
- 1 tablespoon (15 ml) olive oil
- ½ of a medium onion, cut into 1/2-inch (1.3 cm) slices
- 1/2 of a bell pepper (any color), cut into 1/2.-inch (1.3 cm) slices
- 4 ounces (113 g) cremini mushrooms, cut into quarters
- 4 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1 ½ cups (246 g) cooked chickpeas (See Recipe Note.)
- 1 can (14.5 ounces, or 411 g) diced tomatoes, undrained
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons (8 g) minced fresh parsley
- Minced fresh basil, for garnish
Ingredients for Cauliflower Steaks::
- 1 large head of cauliflower
- 1 tablespoon (15 ml) olive oil
- Salt and pepper
Instructions
To make the chickpeas:
- Preheat the oven to 400°F (200°C, or gas mark 6).
- In a 9 x 13 inch (23 x 33 cm) glass baking dish combine the oil, onion, bell pepper, mushrooms, garlic, thyme, basil, and rosemary.
- Roast in the oven for 30 minutes until the peppers and onions are slightly brown on the edges.
- Remove the garlic and mince.
- Add the garlic back to the mixture and stir in the chickpeas, diced tomatoes, salt, and pepper.
- Bake for 15 minutes. Stir in the parsley.
To make the cauliflower steaks:
- Cut the cauliflower as evenly as possible into four (1 inch, or 2.5 cm) slices, from the crown to the stem. Reserve the remaining florets for another purpose.
- Line a large baking sheet with foil.
- Heat the oil in a large skillet over medium to medium-high heat. Cook the cauliflower steaks (in batches) for 4 to 6 minutes until browned.
- Gently turn the cauliflower over and cook the second side for 3 to 5 minutes until browned.
- Transfer to the foil-lined sheet. Repeat with the remaining cauliflower.
- Put in the oven and roast for 8 minutes or to the desired tenderness.
- Divide the chickpea mixture evenly over the cauliflower steaks and garnish with basil.