Seared Cauliflower Steaks with Tomato-Chard Sauté and Roasted Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Cauliflower Steaks with Tomato-Chard Sauté and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Seared Cauliflower Steaks with Tomato-Chard Sauté and Roasted Chickpeas

Thick cauliflower steaks and wild salmon pan-seared until golden, served over a warm sauté of chard and tomatoes with a handful of crunchy roasted chickpeas.

Try 7 days free, then $12.99 / mo.

NUTRITION

253kcal
Protein
30.6g
Fat
9.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Wild Atlantic Salmon Fillet

80g Cauliflower Steak

80g Swiss Chard, chopped

50g Cherry Tomatoes, halved

15g Canned Chickpeas, rinsed and dried

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the chickpeas with a pinch of sea salt and cumin, then roast for 15-20 minutes until crisp.

  • 2

    Slice the cauliflower into a one-inch thick steak and season with black pepper and garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the cauliflower steak for 4-5 minutes per side until tender and charred.

  • 4

    In the same skillet, sear the salmon fillet for 3-4 minutes per side until the internal temperature reaches 145°F.

  • 5

    Remove the proteins and quickly sauté the chard and cherry tomatoes in the remaining heat until the greens are wilted.

  • 6

    Plate the sautéed vegetables first, then top with the cauliflower steak and salmon, finishing with a sprinkle of the crunchy chickpeas.

Seared Cauliflower Steaks with Tomato-Chard Sauté and Roasted Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Cauliflower Steaks with Tomato-Chard Sauté and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Seared Cauliflower Steaks with Tomato-Chard Sauté and Roasted Chickpeas

Thick cauliflower steaks and wild salmon pan-seared until golden, served over a warm sauté of chard and tomatoes with a handful of crunchy roasted chickpeas.

NUTRITION

253kcal
Protein
30.6g
Fat
9.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Wild Atlantic Salmon Fillet

80g Cauliflower Steak

80g Swiss Chard, chopped

50g Cherry Tomatoes, halved

15g Canned Chickpeas, rinsed and dried

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the chickpeas with a pinch of sea salt and cumin, then roast for 15-20 minutes until crisp.

  • 2

    Slice the cauliflower into a one-inch thick steak and season with black pepper and garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the cauliflower steak for 4-5 minutes per side until tender and charred.

  • 4

    In the same skillet, sear the salmon fillet for 3-4 minutes per side until the internal temperature reaches 145°F.

  • 5

    Remove the proteins and quickly sauté the chard and cherry tomatoes in the remaining heat until the greens are wilted.

  • 6

    Plate the sautéed vegetables first, then top with the cauliflower steak and salmon, finishing with a sprinkle of the crunchy chickpeas.