LIVE: Cauliflower Steaks with Caramelized Shallots

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar offers a similar tangy flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more cost-effective and has a longer shelf life.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Using water is a budget-friendly option.

Cut the leaves off the bottom of the cauliflower, being careful not to cut out the core.

Slice the cauliflower into thick steaks, about 3/4 to 1 inch thick.

Save the loose florets for later use, such as in soup or tacos.

Prepare a baking sheet, making sure not to overcrowd it to avoid steaming the cauliflower.

Drain and rinse one can of chickpeas, then dry them thoroughly with a towel or salad spinner.

Add the chickpeas to the baking sheet with the cauliflower steaks.

Drizzle olive oil over the cauliflower steaks and chickpeas, then season with salt and black pepper.

Roast the cauliflower steaks and chickpeas in the oven until the cauliflower is tender and caramelized, about 25-30 minutes.

While the cauliflower and chickpeas are roasting, prepare the caramelized shallots in a skillet over medium heat.

Add sliced shallots to the skillet and cook until caramelized, about 10-15 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Deglaze the pan with balsamic vinegar, scraping up any browned bits.

Add thyme and red pepper flakes to the shallots, stirring to combine.

Remove the shallots from heat and stir in butter until melted.

Squeeze lemon juice over the roasted cauliflower steaks before serving.

Top the cauliflower steaks with caramelized shallots and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens