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!