30-Minute Roasted and Tender Cauliflower Steaks with Chickpeas

Thick slabs of cauliflower steaks that are oven roasted until tender on the inside, charred and crispy on the outside. Ready in 30 minutes! Pair them with spiced chickpeas for a satiating plant-based meal.

Course Entree, Main Course, Side Dish

Cuisine gluten-free, grain-free, nut-free, refined-sugar free, soy-free, sugar-free, vegan

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings cauliflower steakss

Calories 216kcal

Author Hannah Sunderani

Ingredients

Cauliflower Steaks

2 cauliflower heads
1 tsp paprika
1 tsp cumin
3/4 tsp fine sea salt
3/4 tsp garlic powder
1/2 tsp chili powder
1/4 tsp pepper
1/4 cup olive oil

Toppings

1 can chickpeas, strained and rinsed (400 ml/13.5 fl oz)
1/4 tsp paprika
1/4 tsp cumin
pinch sea salt
2 tbsp fresh chopped parsley leaves
1/4 cup tahini
water to thin

US Customary - Metric

Instructions

Cut the cauliflower steaks:

Preheat oven (or bbq) to 475F/245C. Adjust the oven rack to the middle position. Line a baking sheet with tin foil.
Remove the outer green leaves from the cauliflower heads and trim the stems (keeping enough stem to leave the cauliflower head in tact)
With a large knife, cut into the centre of the cauliflower head to make two equal halves. Then cut a 1 ½-inch thick "steak" from each half.
(If the cauliflower head is large, you might be able to get another steak from each cut side, but I usually only get 2 thick steaks from one cauliflower head).
Repeat this process with remaining cauliflower head to make 4 cauliflower steaks in total. (Save any cauliflower florets leftover for other recipes).

Roast the cauliflower steaks:

In a small bowl mix together the paprika, cumin, salt, garlic powder, chili powder, and pepper.
Place the cauliflower steaks on the prepared baking sheet and divide half of the spiced mixture among the four steaks. Drizzle with half the olive oil and massage the steaks with your fingers to incorporate the spices into the nooks and crannies. Flip each steak and sprinkle them with the remaining spice mixture, drizzle with remaining olive oil. Massage again to incorporate the spices into the steaks.
Tightly cover the baking sheet with tin foil to enclose and bake in the oven for 10 minutes. Remove the foil and place back in the oven to roast until golden and crispy, 5-10 minutes. Remove from the oven (or bbq), flip the cauliflower steaks with a spatula and roast the other-side until golden, crispy and lightly charred, 5 minutes.
(If you're doing this on the bbq: Tightly cover the baking sheet with tin foil to enclose and bake in the oven for 10 minutes. Remove the foil and place back the cauliflower steaks directly on the grill to cook until golden and crispy, 5 minutes. Flip the cauliflower steaks with a spatula and grill the other-side until golden, crispy and lightly charred, 5 minutes).

Toppings:

In a small mixing bowl combine the chickpeas, paprika, cumin and sea salt. Mix to combine.
If your tahini is too thick to drizzle, spoon into a small bowl and add splashes of water to thin until desired drizzle consistency. (I used about 2 to 3 tbsp of water to thin).
Transfer the cauliflower steaks to a serving plate and sprinkle with the seasoned chickpeas, sprinkle with the parsley and drizzle with the tahini.

Notes

Leftover steaks will keep for up to 3 days when stored in an air-tight container, but they are best enjoyed while fresh. If you are looking for plant-based recipes that are suitable for meal prep, I'd recommend alternative cauliflower recipes such as Vegan Potato and Cauliflower Curry or Spiced Sheet-Pan Roasted Vegetables.

While you can freeze these veggie steaks, I wouldn't recommend it. Freezing the cauliflower will change it's texture and moisture content and won't have the same crispy exterior. If making, plan on enjoying fresh.

Use the leftover cauliflower florets to make my Cauliflower Mac and Cheese, Cauliflower Buffalo Wings or Cauliflower Chickpea Curry.

Nutrition