Spanish Cauliflower Steaks with Chickpea Farro Pilaf & Romesco Sauce

Spanish Cauliflower Steaks

with Chickpea Farro Pilaf & Romesco Sauce

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dinner

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
660
FAT
15g
CARBOHYDRATES
82g
PROTEIN
34g

MAIN 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
Nutrition

TOOLS

  • Baking sheet
  • Zester or microplane
  • Medium saucepan
  • Blender

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!