Roasted Cauliflower Steaks, Tomatoes, and Chickpeas with Yogurt-Herb Sauce
- ¼ cup olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon turmeric
- ¼ teaspoon cayenne
- 1 head cauliflower, cut into 4 1-inch thick slabs
- 1 cup cherry tomatoes
- 1 cup chickpeas
- ½ cup plain whole-milk yogurt
- ¼ cup minced fresh parsley
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon salt
- Preheat oven to 400°F (200°C). Line a baking sheet with lightly oiled parchment paper.
- Whisk together the olive oil, smoked paprika, salt, turmeric, and cayenne in a small bowl.
- Arrange the cauliflower steaks on the prepared baking sheet so that they are not overlapping.
- Brush the olive oil mixture over the tops of the cauliflower steaks.
- Toss the tomatoes and chickpeas with the remaining olive oil mixture to coat. Arrange them around the cauliflower.
- Bake in the preheated oven for 15 minutes, flip the cauliflower steaks, and continue baking until cauliflower stems are fork tender, about 10 more minutes.
- While the cauliflower roasts, mix the yogurt, parsley, garlic, lemon juice, and salt together in a small bowl.
- Divide the cauliflower, tomatoes and chickpeas between 2 plates and drizzle with the yogurt to serve.
To cut cauliflower steaks, remove the outer leaves and trim off the bottom to make a flat surface. Place this flat surface down on your cutting board, and and slice 1-inch wide pieces from top to bottom, creating wide and flat "steaks."
What others are saying
Jenny Cronin says:
My husband raved about the flavors in this dish and loved the yogurt topping! The juicy flavor of the tomatoes with the slight crunch of the chick peas was perfection.
Aja A says:
Did not see it for this dish at all, but I was so wrong. My friend and I absolutely loved it! So many layers of flavor going on and I upped the amount of cayenne just slighty which was a nice bit of heat in each bite.
Queen Foodie says:
Loved everything about this dish. At first glance, the recipe looks weird because everything is red 🤣 Red tomatoes, red chickpeas, red cauliflower ... red red red. But do not be fooled by the outward appearance. The flavor is what matters here. Make extra chickpeas covered in sauce. And extra white sauce. You'll be glad you did.
Steve Failows says:
The sauce and sides were great but the cauliflower was only okay - I'd opt for a more standard roasted cauliflower that's already chopped up, easier to eat and portion out.
Tal Levitas says:
Overall, this recipe tasted good, though it's more of a roasted cauliflower recipe than a 'steak' recipe. It certainly doesn't replace steak, but it's a solid 'roasted cauliflower'. I liked the chickpeas that roasted along with the cauliflower best.