Skip to main content
Spanish Cauliflower Steaks with Chickpea Farro Pilaf & Romesco Sauce
2 or 2 Serving Dinner

Spanish Cauliflower Steaks

with Chickpea Farro Pilaf & Romesco Sauce

Tags: High-Protein, Soy-Free
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
660
FAT
15g
CARBOHYDRATES
82g
PROTEIN
34g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 1 head cauliflower
  2. 1 tbsp dried oregano
  3. 2 scallions
  4. 1 lemon
  5. 13.4 oz chickpeas
  6. ½ cup farro
  7. 4 oz roasted red peppers
  8. ¼ cup almonds
  9. 2 cloves garlic
  10. 1 tbsp vegetable oil*
  11. 2 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Tools: Blender, Medium saucepan, Zester or microplane, Baking sheet
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
660
FAT
15g
CARBOHYDRATES
82g
PROTEIN
34g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the cauliflower

Preheat the oven to 450°F. Trim the leaves from the cauliflower and remove approximately 1 inch off the bottom of the stem. Carefully cut the cauliflower into 4 “steaks,” about 1 inch thick. Transfer them to a baking sheet and coat with 1 tbsp vegetable oil, total. Season both sides with the dried oregano and a pinch of salt and pepper. Roast until crisp in places and well browned, about 15 to 20 minutes.

2
Prepare the vegetables

Trim and thinly slice the scallions. Zest and halve the lemon. Drain and rinse the garbanzo beans. Peel the garlic.

3
Make the garbanzo farro pilaf

Add farro and a pinch of salt to a medium saucepan. Add enough cold water to cover the farro by at least 1 inch. Bring to a boil, reduce heat to low, and simmer until tender, about 15 to 18 minutes. Add the garbanzo beans to the saucepan with the farro and simmer until warmed through, about 1 to 3 minutes. Drain excess liquid and cover to keep warm.

4
Blend the romesco sauce

Add just 1 tbsp lemon juice, garlic, roasted red peppers, almonds, 2 tbsp olive oil, 1 tbsp water, and a pinch of salt and pepper to a blender. Blend romesco sauce on high, scraping down the sides as necessary, until smooth.

5
Season the garbanzo farro pilaf

Add the sliced scallions, just ½ tsp lemon zest, 1 tsp olive oil, and a pinch of salt and pepper to the cooked farro mixture. Stir to combine, taste, and adjust seasoning with salt and pepper as needed.

6
Serve

Spread the romesco sauce on large plates. Divide the garbanzo farro pilaf between the plates and top with the cauliflower steaks. Sprinkle with any remaining lemon zest. Enjoy!

SIMILAR RECIPES