Spanish Cauliflower Steaks
with Chickpea Farro Pilaf & Romesco Sauce
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- 1 head cauliflower
- 1 tbsp dried oregano
- 2 scallions
- 1 lemon
- 13.4 oz chickpeas
- ½ cup farro
- 4 oz roasted red peppers
- ¼ cup almonds
- 2 cloves garlic
- 1 tbsp vegetable oil*
- 2 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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.
Trim and thinly slice the scallions. Zest and halve the lemon. Drain and rinse the garbanzo beans. Peel the garlic.
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.
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.
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.
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!