YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Steaks with Herb-Roasted Chickpeas
Savor the delightful textures of crispy, golden cauliflower steaks accompanied by crunchy herb-roasted chickpeas, all elevated with a tangy Greek yogurt and nutritional yeast drizzle. This dish delivers a satisfying bite with aromatic herbs and a balance of fresh and roasted flavors, perfect for a hearty breakfast, lunch, or dinner.
INGREDIENTS
200g Cauliflower Steak
1/2 cup Chickpeas (canned, drained)
1 tbsp Olive Oil
3/4 cup Nonfat Greek Yogurt
2 tbsp Nutritional Yeast
1 tsp Mixed Dried Herbs
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Pat dry the cauliflower and slice it into 1-inch thick steaks. Place the steaks on a baking sheet lined with parchment paper and lightly brush both sides with olive oil. Season with salt, pepper, and half of the garlic powder.
In a bowl, toss the drained chickpeas with the remaining olive oil, mixed dried herbs, the rest of the garlic powder, and a pinch of salt and pepper.
Spread the chickpeas on a separate small baking sheet and roast in the oven for about 20-25 minutes until they are crisp and golden. Meanwhile, roast the cauliflower steaks in the oven for 25-30 minutes, flipping halfway through, until they develop a crispy exterior.
In a small bowl, whisk together the nonfat Greek yogurt and nutritional yeast to form a tangy herb dressing.
Once the cauliflower steaks and chickpeas are done, plate the steak, top with a generous drizzle of the yogurt dressing, and sprinkle the roasted chickpeas on top for added crunch.
Serve warm and enjoy the blend of crispy cauliflower and savory roasted chickpeas with the creamy, herby dressing.