Roasted Cauliflower Steaks and Pepper Pesto Sauce
with Potato-Chickpea Mash and Feta- Milk
- Almonds
- Sulphites
- Soy
- Sulphites
- May contain traces of allergens
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- Wheat
- Tree nuts
- Triticale
Ingredients: Cauliflower • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Yellow potato • Roasted red pepper pesto (milk) (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) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Lemon • Almonds • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Parsley • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
½ unit(s)
Cauliflower
½ cup
Roasted Pepper Pesto
(Contains: Milk May be present: Soy, Sulphites)
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
7 g
Parsley
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
300 g
Yellow Potato
1 unit(s)
Chickpeas
(May be present: 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
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 2 (4) equal steaks. (NOTE: If you're cooking 2 servings, save the other half of cauliflower for another creation!)
- 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 half the 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. (Zest and juice whole lemon, then cut remaining lemon into wedges for 4 servings.)
- 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 pesto to a small microwaveable 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 (1/4 cup) butter to the same pan (used in step 4) over medium, then add chickpeas and garlic.
- Cook for 3-4 min, stirring occasionally, until warmed through.
- Add drained potatoes to pan. Remove the pan from heat.
- Season with pepper, remaining 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 pesto sauce over top.
- Sprinkle feta, almonds and remaining parsley over top.
- Squeeze a lemon wedge over top.
