Cauliflower Steaks with Gremolata and Simple Roasted Chickpeas


Whole ingredients and minimal prep adds up to this dish right here. While you are grilling the cauliflower the chickpeas are roasting in the oven. Then while you finish off the cauliflower steaks in the oven you have a few minutes to prep the gremolata. The gremo-what-a? Yea, that’s what I thought at first. So gremolata is this lemony, garlicky, herby condiment that basically you need in your life. It’s one of those things where you think “yea, this dish is pretty good”… and then you add the gremolata and it’s like “whoa! this dish is amazeeeeballs.” Ya get what I’m saying? And then I just had to add pomegranate arils because I’m all about making dishes look festive these days. Plus the contrast of the tang of the gremolata with the tartness of the arils is oh so right. And don’t underestimate the chickpeas in this dish. You just have to try it for yourself and see!


Cauliflower Steaks with Gremolata and Simple Roasted Chickpeas.

For the steaks:

1 large head of cauliflower

2tsp. extra virgin olive oil

salt and pepper

For the chickpeas:

1 can of chickpeas, drained and rinsed

1tsp. extra virgin olive oil

1/4 tsp salt

1/2 tsp garlic powder

fresh ground pepper

For the gremolata

1/4c. parsley, chopped

1 large clove of garlic, minced

zest of 1 lemon

salt and pepper to taste

Garnish: pomegranate arils, walnuts (optional)

Heat oven to 400. Cut the cauliflower into 1/2-inch steaks. drizzle with olive oil and season with salt and pepper. Heat a grill pan over medium-high heat. Cook the steaks until you achieve nice grill marks, about 4 minutes per side.

While the cauliflower is grilling toss the chickpeas with the olive oil, salt, garlic powder and pepper. Spread on a rimmed baking sheet and bake for 25-30 minutes.

Transfer the grill pan with the cauliflower to a 400 degree oven and roast for about 15 minutes, or until easily pierced with a fork.

To prepare the gremolata, stir together the parsley, lemon zest and garlic. Season with salt and pepper.

Plate the cauliflower steaks and top with the gremolata and pomegranate arils. Serve the chickpeas alongside.

Jaime Shelbert