Roasted Cauliflower Steaks and Red Pepper Sauce
with Smashed Chickpeas and Potatoes4.0(359)
Calories
:Ā
1010 kcalProtein
:Ā
31g proteinDifficulty
:Ā
MediumNew
Allergens:
- Milk
- Almonds
- Sulphites
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Tree nuts
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1 unit(s)
Cauliflower
Ā½ cup
Roasted Pepper Pesto
(Contains: Soy, Sulphites, May contain traces of allergens, Milk)
28 g
Almonds, sliced
(Contains: Almonds)
1 tsp
Garlic Salt
(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)
7 g
Parsley
1 tbsp
Smoked Paprika-Garlic Blend
(Contains: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy, May contain traces of allergens, Sulphites)
300 g
Yellow Potato
1 unit(s)
Chickpeas
Ā¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Lemon
113 mL
Cream
(Contains: Milk)
2 unit(s)
Garlic, cloves
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
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.
Utensils
ā¢Parchment Paper
ā¢Baking Sheet
ā¢Measuring Spoons
ā¢Strainer
ā¢Large Pot
ā¢Zester
ā¢Large Non-Stick Pan
ā¢Small Bowl
ā¢Potato Masher
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- Divide potato-chickpea mash between plates.
- Top with cauliflower steaks.
- Spoon red pepper pesto over top.
- Sprinkle remaining parsley, feta and almonds over top.
