Roasted Cauliflower Steaks and Red Pepper Sauce
with Potato-Chickpea Mash
Who knew cauliflower could be the star of dinner? This Spanish-inspired, veggie-packed meal is smoky, fresh and hearty.
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Cauliflower • Yellow potato • 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) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (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).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ unit(s)
Cauliflower
½ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
4 g
Garlic Salt
(May contain traces of: Soy, Sulphites, Milk, Mustard, Peanuts, Sesame, Wheat, Tree nuts, Triticale)
7 g
Parsley
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Soy, Milk, Mustard, Peanuts, Sesame, Wheat, Tree nuts)
300 g
Yellow Potato
1 unit(s)
Chickpeas
(May contain traces of: Gluten, Wheat)
¼ 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
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- Leaving core intact, slice cauliflower into 4 equal steaks.
- To a parchment-lined baking sheet, add half the cauliflower (use all for 4 servings), Smoked Paprika-Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, 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 for 25-30 min in the middle of the oven, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Remove any brown spots from potatoes and cut into 1-inch pieces.
- Once water is boiling, add potatoes. Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer for 10-12 min, uncovered, until fork-tender.
- 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.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Meanwhile, add half the roasted pepper pesto to a small microwave-safe bowl. Microwave for 1-2 min, until warmed through.
- 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 add chickpeas and chopped garlic.
- Cook for 3-4 min, stirring occasionally, until warmed through.
- 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 mixture.
- Add cream, half the parsley and lemon zest, then stir to combine. Set aside.
- Divide potato-chickpea mash between plates.
- Top with cauliflower steaks.
- Spoon remaining roasted pepper pesto over top.
- Sprinkle feta, almonds and remaining parsley over top.
