Baked Cauliflower Steaks & Chickpeas⁠

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Serves 2⁠

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Ingredients⁠

* Cauliflower Steaks⁠

1 head of cauliflower, thickly sliced into steaks⁠

1 tbsp fresh ginger, grated⁠

2 garlic cloves, minced ⁠

1 tsp cumin seeds⁠

1 tsp cumin powder⁠

1 tsp coriander powder⁠

1/2 tsp chilli powder⁠

Salt, to taste

Drizzle of oil

* Chickpea Salad⁠

1 can of cooked chickpeas, drained⁠

1/3 large cucumber , diced⁠

2 medium tomatoes (or a few cherry tomatoes preferably, I didn’t have these on the day so I improvised)⁠

2 spring onions, finely sliced⁠

* Avo Sauce⁠

Mint leaves, finely chopped⁠

10g apx fresh coriander, finely chopped⁠

1 tbsp Skyr yoghurt⁠

1 ripe avocado, roughly chopped⁠

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Per Portion: approx. 458 kcal, 18g protein, 25g fat, 37g carbohydrate

(Approximate values sourced from myfitnesspal.com)

Method⁠

1. Preheat the oven to 220C fan. Place the steaks on a baking sheet lined with parchment paper.⁠

2. In a bowl, mix together some oil and the remaining steak ingredients and brush 1/2 of it over the steaks. Bake in the oven for 15 mins, then flip over each steak and coat again with the remaining mixture and bake again for another 15 mins.⁠

3. For the salad, mix together all the ingredients, season and divide between two plates.⁠ Season.

4. Blitz together all the ingredients for the avo sauce in a blender and season.⁠

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To serve, place the steaks over the chickpeas and add some dollops of avo sauce. The cauliflower leaf crisp added a fun layer of texture to this otherwise delicious plate of food - recipe can be found @sonasfoodjournal