These spicy cauliflower steaks are first charred, then roasted in chipotle paste and served with chickpeas, yoghurt, a really simple herb dressing and crusty bread.
It’s a really simple, but seriously flavoursome meal which works well as a dinner or lunch.
If you want to simplify the dish even more, you can skip the step where we char the cauliflower steaks in a pan and instead cook them for longer in the oven.
However you will miss out on that delicious charred flavour!
- We love to serve this dish with crusty bread, which we use to scoop up any leftover yoghurt and chickpeas on the plate (this is the best bit!).
- This recipe will leave you with some leftover cauliflower, which you can use in another recipe. If you prefer, you can add the leftover cauliflower to an air-tight container and freeze for up to 2-3 months.
- Depending on the brand, chipotle paste can be very spicy! If you’re not a fan of spicy food, we recommend using half the amount of chipotle paste and adding 1 teaspoon of ground cumin.
Chipotle Cauliflower Steaks
- 1 medium cauliflower
- olive oil
- 2 tsp chipotle paste, see notes
- 1 tbsp tomato purée
- salt + pepper
- 4 tsp red wine vinegar
- 1 x 400 g tin of chickpeas, drained + rinsed
- 1 handful of fresh coriander, finely chopped
- 1 handful of fresh parsley, finely chopped
- 1 garlic clove, finely chopped
- 200 g vegan yoghurt, we use oat
- 4 slices of crusty bread, or GF bread (to serve)
- Remove the leaves from the cauliflower and slice the head down the middle. Slice a 2cm (0.8”) thick steak from each half of the head so you’re left with two cauliflower steaks. Save any leftover cauliflower for another recipe.
- Add a small drizzle of olive oil to a griddle or frying pan on a medium-high heat. When the oil is hot, add the cauliflower steaks and cook on each side for 3-4 minutes or until charred, then remove from the heat.
- Meanwhile preheat the oven to 180°C fan / 400°F and line a large baking tray with baking paper. In a mixing bowl, combine the chipotle paste, tomato purée, 1 tablespoon of olive oil, a pinch of salt and 2 teaspoons of the red wine vinegar.
- Transfer the cauliflower steaks to the baking tray. Brush about 2/3 of the paste all over both steaks. Next add the chickpeas to the mixing bowl with the remaining paste, then mix well. Add the chickpeas to the tray with the cauliflower steaks, then cook for 15-20 minutes or until the steaks are tender, turning halfway through.
- Meanwhile, add the coriander, parsley, garlic, a pinch of salt, the remaining 2 tsp of red wine vinegar and 3 tablespoons of olive oil to a mixing bowl, then stir to combine.
- When you’re ready to plate up, spoon the yoghurt on plates, then top with the cauliflower steaks, chickpeas, herb dressing and a pinch of freshly ground black pepper. Enjoy!