with Romesco Sauce, Charred Onions, Saffron Rice, Roasted Carrots Crispy Chickpeas

Preheat the grill to medium-high heat. Remove the leaves from the cauliflower and cut it into thick slices (steaks). Brush both sides with olive oil and season with salt and pepper.

Prepare the Cauliflower

Place the cauliflower steaks on the grill and cook for about 5-7 minutes on each side, or until grill marks appear and the cauliflower is tender.

Grill the Cauliflower

Slice the onion into thick rings. Toss the carrots with olive oil, salt, and pepper. Place the onion rings and carrots on the grill or in a roasting pan.

Prepare the Onions and Carrots

Grill the onion rings for about 3-4 minutes on each side until charred. Roast the carrots in the oven at 400°F (200°C) for 20-25 minutes until tender.

Cook the Vegetables

Drain and rinse the chickpeas. Pat them dry with a paper towel. Toss them with olive oil, salt, and any desired spices.

Prepare the Chickpeas

Spread the chickpeas on a baking sheet and bake at 400°F (200°C) for 20-25 minutes until crispy.

Bake the Chickpeas

In a saucepan, combine the vegetable broth, saffron threads, and rice. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and liquid is absorbed.

Cook the Rice

In a blender, combine roasted red peppers, almonds, garlic, red wine vinegar, smoked paprika, salt, and pepper. Blend until smooth and adjust seasoning as needed.

Blend the Sauce

On a large plate, place a cauliflower steak, top with charred onions, serve with saffron rice, roasted carrots, crispy chickpeas, and a generous drizzle of romesco sauce.

grilled cauliflower “steak”

Recipe information

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