Peruvian-style Cauliflower Steaks with Smashed Chickpeas

Cauliflower steaks are beautiful, crispy, and full of flavor. Here, an air fryer is used to help create a wonderful char. If you prefer to bake these in the oven, I recommend basting them with vegetable broth while they brown. Preheat your oven to 350 degrees, and bake the steaks for 30 minutes, turning once or twice.

Now, before you undertake this recipe, let me warn you that I have seen a few fails on the internet, resulting in florets instead of steaks. To keep the steaks intact, leave a small amount of the stem at the base of the cauliflower. You can always trim it after cooking. Then, cut the cauliflower in four pieces length-wise.  This recipe will make two steaks. You can double it for four, but if you are using an air-fryer, I recommend cooking only two steaks at a time.

For the smashed chickpeas, I used dried chickpeas that were cooked in the Instant Pot with 1 teaspoon of baking soda so the skins could be easily removed. If you are using canned chickpeas, try to pick out any skins. This will make for a smoother puree.

Ingredients

2 cauliflower steaks
1 cup cook chickpeas
4 cloves garlic, minced
1/4 cup rice vinegar
6 cherry tomatoes, halved
2 tablespoons soy sauce
the juice of three limes
1/2 bunch cilantro, minced
1 tablespoon mild chili powder

Method

  1. Make the marinade by combining the soy sauce, rice vinegar, 3 cloves of garlic, and 75% of the lime juice.
  2. Pour the marinade over the cauliflower steaks and refrigerate for one hour.
  3. Smash ¾ of the chickpeas, add the remaining lime juice, two cloves of minced garlic, chili powder and salt and pepper, to taste.
  4. Fit a piece of parchment paper to the bottom of the air fryer. Place a cauliflower steak on top, pour half the marinade over it, and then top it with ½ of the cherry tomatoes. Repeat this process with the second cauliflower steak.
  5. Set the oven for 360 degrees and cook for 12 minutes.
  6. Flip and rotate the cauliflower steaks and cook for an additional 15 minutes, until it has a nice char on the outside and is fork-tender in the center.
    caulisteak 1
  7. When cooked, carefully trim off any hard stem if needed.
  8. To plate, place a cauliflower steak over half of the smashed chickpeas. caulisteak3
  9. Drizzle the cherry tomatoes over top.

Peruvian-style Cauliflower Steaks with Smashed Chickpeas

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2 servings

Ingredients

  • 2 cauliflower steaks
  • 1 cup cook chickpeas
  • 4 cloves garlic, minced
  • 1/4 cup rice vinegar
  • 6 cherry tomatoes, halved
  • 2 tablespoons soy sauce
  • the juice of three limes
  • 1/2 bunch cilantro, minced
  • 1 tablespoon mild chili powder

Instructions

  1. Make the marinade by combining the soy sauce, rice vinegar, 3 cloves of garlic, and 75% of the lime juice.
  2. Pour the marinade over the cauliflower steaks and refrigerate for one hour.
  3. Smash ¾ of the chickpeas, add the remaining lime juice, two cloves of minced garlic, chili powder and salt and pepper, to taste.
  4. Fit a piece of parchment paper to the bottom of the air fryer. Place a cauliflower steak on top, pour half the marinade over it, and then top it with ½ of the cherry tomatoes. Repeat this process with the second cauliflower steak.
  5. Set the oven for 360 degrees and cook for 12 minutes.
  6. Flip and rotate the cauliflower steaks and cook for an additional 15 minutes, until it has a nice char on the outside and is fork-tender in the center.
  7. When cooked, carefully trim off any hard stem if needed.
  8. To plate, place a cauliflower steak over half of the smashed chickpeas.
  9. Drizzle the cherry tomatoes over top.
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