YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Steaks with Herb-Roasted Mushrooms
Enjoy a vibrant medley of savory crispy cauliflower steaks paired with herb-roasted mushrooms, enhanced with marinated extra-firm tofu and chickpeas. This dish offers a pleasing mix of textures and aromas, merging the earthiness of roasted vegetables with a satisfying plant-based protein boost, perfect for a nutrient-balanced meal any time of day.
INGREDIENTS
1 medium Cauliflower Steak (approx 300g)
150g White Mushrooms
200g Extra-Firm Tofu
100g Chickpeas (canned, drained)
1 tbsp Olive Oil
1 tbsp Fresh Rosemary
1 tbsp Fresh Thyme
1 pinch Salt
1 pinch Black Pepper
PREPARATION
Preheat your oven to 425°F.
Slice the cauliflower into thick steaks. Place them on a baking sheet lined with parchment paper.
In a small bowl, mix half the olive oil with a pinch of salt and pepper. Brush the cauliflower steaks with the mixture.
Roast the cauliflower in the oven for about 25-30 minutes, flipping halfway, until edges are golden and crispy.
While the cauliflower roasts, prepare the mushrooms by cleaning and slicing them if needed. Place them in a separate bowl along with the chickpeas.
Add the remaining olive oil, fresh rosemary, fresh thyme, a pinch of salt, and pepper to the mushrooms and chickpeas. Toss gently to coat evenly.
Spread the mushrooms and chickpeas on another baking sheet and roast in the oven for 15-20 minutes until tender and fragrant.
Meanwhile, cut the extra-firm tofu into cubes. Lightly pan-sear the tofu in a non-stick skillet over medium heat for about 5-7 minutes until all sides are golden. Season with a pinch of salt and pepper.
Once everything is cooked, plate the crispy cauliflower steak topped with the herb-roasted mushrooms and chickpeas, and add the seared tofu on the side.
Serve warm and enjoy this balanced dish loaded with flavor and plant-based protein.