Roasted Cauliflower Steaks and Red Pepper Sauce
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Roasted Cauliflower Steaks and Red Pepper Sauce

Roasted Cauliflower Steaks and Red Pepper Sauce

with Smashed Chickpeas and Potatoes

Who knew cauliflower could be the star of dinner? This Spanish-inspired, veggie-packed dinner is smokey, fresh and hearty.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time19 minutes


serving amount

1 unit(s)


½ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

28 g

Almonds, sliced

(Contains Almonds)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

7 g


1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

300 g

Yellow Potato

1 unit(s)


¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)


113 mL


(Contains Milk)

2 unit(s)

Garlic, cloves

Not included in your delivery

2 tbsp


(Contains Milk)

1 tbsp


0.19 tsp


0.13 tsp



Nutrition Values

Calories1010 kcal
Fat64 g
Saturated Fat26 g
Carbohydrate91 g
Sugar14 g
Dietary Fiber24 g
Protein31 g
Cholesterol115 mg
Sodium1920 mg
Trans Fat1 g
Potassium2950 mg
Calcium350 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Pot
Large Non-Stick Pan
Small Bowl
Potato Masher


Cook cauliflower
  • Leaving core intact, slice cauliflower into 4 equal steaks.
  • Add half the cauliflower, Smoked-Paprika Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-30 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
  • If cooking the 2 ppl version, save the other half of the cauliflower for another creation.
Cook potatoes
  • Meanwhile, cut potatoes into 1-inch pieces.
  • Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to medium-high. Simmer, uncovered, until fork-tender, 10-12 min.
  • Drain and return potatoes to the same pot, off heat.
  • Meanwhile, drain and rinse chickpeas.
  • Zest lemon, then juice half the lemon. Cut remaining lemon into wedges.
  • Roughly chop parsley.
  • Peel, then mince or grate garlic.
Make sauce and toast almonds
  • Heat a large non-stick pan over medium heat.
  • When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.
  • Meanwhile, add red pepper pesto to a small microwavable bowl. Microwave until warmed through, 1-2 min.
  • Stir in 1 tsp (2 tsp) lemon juice.
  • Set aside and cover to keep warm.
Cook chickpeas
  • Add 2 tbsp (4 tbsp) butter to the same pan (used in step 4) over medium heat, then chickpeas and chopped garlic.
  • Cook, stirring occasionally, until warmed through, 3-4 min.
  • Add drained potatoes to pan. Remove the pan from heat.
  • Season with pepper, 1/2 tsp (1 tsp) garlic salt and 1/4 tsp (1/2 tsp) salt, then lightly smash together.
  • Add cream, half the parsley and lemon zest, then stir together. Set aside.
Finish and serve
  • Divide potato-chickpea mash between plates.
  • Top with cauliflower steaks.
  • Spoon red pepper pesto over top.
  • Sprinkle remaining parsley, feta and almonds over top.
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