YOUR SOLIN GENERATED RECIPE
Crispy Parmesan-Roasted Cauliflower Steaks
Enjoy a savory, wholesome meal featuring thick slices of cauliflower roasted to crispy perfection with a dusting of Parmesan, complemented by roasted chickpeas and perfectly poached eggs. This dish marries textures and flavors for a satisfying experience at any time of day.
INGREDIENTS
300g Cauliflower
25g Parmesan Cheese (1/4 cup grated)
0.5 cup Chickpeas, drained (approx 80g)
2 Large Eggs, poached
0.5 tbsp Olive Oil
0.5 tsp Garlic Powder
0.5 tsp Smoked Paprika
0.25 tsp Salt
0.25 tsp Black Pepper
1 tbsp Fresh Parsley (for garnish)
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the cauliflower into 1-inch thick steaks. Reserve any loose florets for roasting alongside the steaks.
In a small bowl, mix the garlic powder, smoked paprika, salt, and black pepper.
Brush the cauliflower steaks lightly with olive oil and sprinkle the seasoning mixture evenly over both sides.
Place the cauliflower steaks (and any additional florets) on the baking sheet. Roast in the oven for about 25-30 minutes, flipping halfway, until the edges are crispy and the center is tender.
While the cauliflower roasts, rinse and drain the chickpeas. Toss them with a pinch of salt, a drizzle of olive oil, and a light dusting of smoked paprika. Spread on a separate small baking sheet and roast for 15-20 minutes until crisp.
About 5 minutes before the cauliflower is done, poach the eggs in simmering water until the whites are set but the yolks remain runny, approximately 3-4 minutes.
Once the cauliflower is roasted, sprinkle the grated Parmesan over the hot steaks so it melts slightly. Top the dish with the crispy roasted chickpeas.
Plate one or two cauliflower steaks, and gently place the poached eggs on top. Garnish with fresh parsley and serve immediately.