Roasted Cauliflower Steaks and Red Pepper Sauce

Name: Roasted Cauliflower Steaks and Red Pepper Sauce with Smashed Chickpeas and Potatoes
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 1 unit(s) Cauliflower; ½ cup Roasted Pepper Pesto; 28 g Almonds, sliced; 1 tsp Garlic Salt; 7 g Parsley; 1 tbsp Smoked Paprika-Garlic Blend; 300 g Yellow Potato; 1 unit(s) Chickpeas; ¼ cup Feta Cheese, crumbled; 1 unit(s) Lemon; 113 mL Cream; 2 unit(s) Garlic, cloves; 2 tbsp Butter*; 1 tbsp Oil*; 0.19 tsp Salt*; 0.13 tsp Pepper*

with Smashed Chickpeas and Potatoes

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

Ingredients: Cauliflower • Yellow potato • Chickpeas (chickpeas, water, salt, disodium EDTA) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Almonds • Parsley • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens:

Milk

•Tree nuts

•Amandelnoten

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Cauliflower

½ cup

Roasted Pepper Pesto

28 g

Almonds, sliced

1 tsp

Garlic Salt

7 g

Parsley

1 tbsp

Smoked Paprika-Garlic Blend

300 g

Yellow Potato

1 unit(s)

Chickpeas

¼ cup

Feta Cheese, crumbled

1 unit(s)

Lemon

113 mL

Cream

2 unit(s)

Garlic, cloves

Not included in your delivery

2 tbsp

Butter*

1 tbsp

Oil*

0.19 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1020 kcal

Fat1397 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

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Strainer

•Large Pot

•Zester

•Large Non-Stick Pan

•Small Bowl

•Potato Masher

Cooking Steps

Leaving core intact, slice cauliflower into 4 equal steaks.
Add half the cauliflower (use all for 4 ppl), Smoked Paprika-Garlic 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.)

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 cut in half. Juice one half. Cut remaining lemon into wedges.
Roughly chop parsley.
Peel, then mince or grate garlic.

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 roasted pepper pesto to a small microwave-safe bowl. Microwave until warmed through, 1-2 min.
Stir in 1 tsp (2 tsp) lemon juice.
Set aside and cover to keep warm.

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.