Cauliflower Steaks with Chickpeas, Raisins, and Kale

Name: Cauliflower Steaks with Chickpeas, Raisins, and Kale
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 1 large head cauliflower (leaves removed); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 can 400g chickpeas (drained and rinsed); 1/2 cup raisins; 3 cups kale (chopped, stems removed); 1 tablespoon olive oil; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander

50 min 4 servings Medium

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Cauliflower Steaks with Chickpeas, Raisins, and Kale

Savoury cauliflower steaks topped with chickpeas, raisins, and kale for a hearty, flavourful meal.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Cauliflower steaks are a delightful way to enjoy this versatile vegetable. By slicing cauliflower into thick 'steaks' and roasting them, you create a hearty base that's perfect for topping with a mix of flavours. In this recipe, we're combining the earthiness of chickpeas with the sweetness of raisins and the vibrant taste of kale. Whether you're looking for a satisfying vegetarian main dish or a unique side, these cauliflower steaks offer a satisfying crunch on the outside and tender bite on the inside. The addition of chickpeas brings a nutty richness, while raisins add a touch of sweetness, and kale provides a pop of colour and nutrients.

Ingredients

Servings

Cauliflower Steaks

Topping

Instructions

Prepare the Cauliflower Steaks

Preheat oven to 400°F (200°C). Cut the cauliflower into 1.5 cm thick steaks. Brush both sides with olive oil and season with salt and pepper.

Pro tip: Use a sharp knife for clean cuts.

Roast the Cauliflower

Place the cauliflower steaks on a baking sheet. Roast for 20-25 minutes, flipping once halfway through, until golden brown and tender.

Pro tip: Ensure they are well-spaced to roast evenly.

Prepare the Topping

In a large skillet, heat olive oil over medium heat. Add chickpeas and cook for 5 minutes.

Pro tip: Stir occasionally to prevent sticking.

Add Kale and Raisins

Add the chopped kale and raisins to the skillet. Cook for an additional 5 minutes until the kale is wilted and the raisins are plump.

Pro tip: Cover the skillet briefly to help the kale wilt faster.

Season the Topping

Stir in ground cumin and coriander. Adjust seasoning if necessary.

Pro tip: Taste and adjust spices to your preference.

Serve

Top each roasted cauliflower steak with the chickpea and kale mixture. Serve immediately.

Pro tip: Garnish with fresh parsley for a pop of colour.

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Tips & Tricks

<ul><li>Select a large cauliflower for even-sized steaks.</li><li>Use fresh kale for the best texture and flavour.</li><li>Ensure chickpeas are well-drained to avoid sogginess.</li><li>Adjust seasoning to taste, especially the salt and pepper.</li></ul>

Serving Suggestions

Serve these cauliflower steaks hot from the oven, garnished with a sprinkle of fresh parsley or a squeeze of lemon juice for brightness. They pair wonderfully with grilled meats or can stand alone as a substantial vegetarian dish. To make ahead, prepare the chickpea, raisin, and kale topping in advance and store it in the fridge. Reheat the topping while roasting the cauliflower. Leftovers can be stored in an airtight container in the refrigerator for up to three days.