YOUR SOLIN GENERATED RECIPE
Crispy Parmesan-Herb Roasted Cauliflower Steaks
Savor the hearty crunch of golden roasted cauliflower steaks, elevated with a crisp, protein-packed blend of roasted chickpeas and lentils, all crowned with a savory sprinkle of Parmesan and fresh herbs. This inviting dish offers a medley of textures and a vibrant herbal aroma that perfectly balances warmth and comfort in every bite.
INGREDIENTS
1 medium cauliflower steak (200g)
100g cooked chickpeas
100g cooked lentils
30g grated Parmesan cheese
1 tablespoon olive oil
2 tablespoons fresh parsley
2 tablespoons fresh thyme
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Slice the cauliflower into a thick steak (about 200g) ensuring the core stays intact; reserve any extra florets for another use.
Brush the cauliflower steak on both sides with olive oil and season generously with salt, pepper, half of the chopped parsley, and thyme.
Place the cauliflower steak on a baking sheet lined with parchment paper and roast in the oven for 25-30 minutes until tender and the edges become crisp.
While the cauliflower is roasting, prepare the legume topping. In a mixing bowl, gently toss the cooked chickpeas and lentils with a drizzle of olive oil, salt, pepper, and the remaining herbs.
Spread the legume mixture on a separate baking sheet and roast in the oven for about 15 minutes until they become slightly crispy.
Once both components are done, remove from the oven. Sprinkle the grated Parmesan cheese evenly over the cauliflower steak while it is still hot so it melts slightly.
Top the steak with the crispy roasted chickpea and lentil mix, and serve immediately for a delightful blend of textures and flavors.