YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Cauliflower Steaks with Creamy Green Goddess Dressing
Savor a vibrant, plant-powered dish featuring thick roasted cauliflower steaks crowned with crunchy, spice-roasted chickpeas and drizzled with a luscious, herb-infused green goddess dressing. This meal delivers a delightful mix of textures and bright, fresh flavors perfect for a wholesome dinner.
INGREDIENTS
200g Cauliflower
1 tsp Olive Oil (for cauliflower)
1 cup Canned Chickpeas (drained, rinsed)
1 tsp Olive Oil (for chickpeas)
0.67 cup Nonfat Greek Yogurt
0.25 medium Avocado
1 tbsp Lemon Juice
1 clove Garlic
2 tbsp Fresh Herbs (parsley, chives, tarragon)
Spices (Paprika, Garlic Powder, Salt, Pepper) to taste
PREPARATION
Preheat your oven to 400°F.
Slice the cauliflower into thick ‘steaks’. Brush both sides lightly with 1 tsp olive oil and season with salt and pepper.
Place the cauliflower steaks on a baking sheet and roast in the preheated oven for about 25 minutes, flipping halfway through until tender and slightly golden.
While the cauliflower roasts, drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel and toss with 1 tsp olive oil, paprika, garlic powder, salt, and pepper.
Spread the seasoned chickpeas on a separate baking sheet and roast in the oven for about 20 minutes or until crispy, shaking the pan halfway for even cooking.
In a blender or food processor, combine the nonfat Greek yogurt, avocado, lemon juice, garlic, and fresh herbs. Blend until smooth to create a creamy green goddess dressing. Add salt and pepper to taste.
To assemble, plate the roasted cauliflower steak, top with the crispy chickpeas, and drizzle generously with the dressing. Serve immediately and enjoy the harmonious blend of roasted flavors and bright, creamy dressing.