Cauliflower Steaks with Chimichurri and Roasted Vegetables

Ingredients

• 1 thick cauliflower steak (180 g)
• 3 1/2 oz (100 g) canned chickpeas, drained and dried
• 2 oz (60 g) zucchini, sliced
• 2 oz (60 g) bell pepper, chopped
• 1 tsp (5 ml) olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tbsp (5 g) nutritional yeast
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• For the chimichurri: 1/2 cup (15 g) parsley, 1 garlic clove and 1/2 tsp dried oregano, finely chopped
• 2 tsp (10 ml) red wine vinegar, 1 tbsp (15 ml) olive oil and a pinch of chili flakes

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Preheat oven to 425°F (220°C). Place the cauliflower, chickpeas, zucchini, and bell pepper on a small 9 × 13-inch (23 × 33 cm) sheet pan.
2. Drizzle with the 1 tsp olive oil and season with the paprika, garlic powder, nutritional yeast, salt, and pepper.
3. Roast for 22–25 minutes, until golden and crisp at the edges.
4. Meanwhile, make the chimichurri: stir the chopped parsley, garlic, and oregano with the vinegar, oil, chili flakes, and a pinch of salt.
5. Plate the cauliflower steak with the vegetables and chickpeas and spoon over the chimichurri.