Crispy cauliflower steaks, chili-roasted chickpeas, creamy goat cheese mash… Meat who?

Steak Night! Cauliflower steak, that is. This vegetable-forward recipe is an absolute rockstar dish. Crispy, golden brown cauliflower steaks, chili-roasted chickpeas, creamy goat cheese mash, all topped with sweet and spicy chimichurri. Fantastic year round, and a sure-fire hit with your friends and family.

Cauliflower Steak with Crispy Chickpeas and Broccolini

By Dennis The Prescott

Ingredients

• 1 large head of cauliflower, cut into ½ inch vertical slices
• ¼ cup olive oil, divided
• 1 tsp sea salt, divided
• 1 tsp freshly cracked black pepper, divided
• 1 cup canned chickpeas, drained and rinsed
• ½ tsp chili powder
• 8 oz broccolini

Goat Cheese Mash:

• 3 pounds Russet potatoes, peeled and cut into ½ inch cubes
• 1 cup whole milk
• ¼ cup butter
• 1 garlic clove, minced
• 1 tbsp lemon zest
• 6 oz goat cheese
• Sea salt and pepper

Chimichurri:

• 1 cup fresh flat-leaf parsley leaves
• 1 cup fresh cilantro leaves
• 1 jalapeno, halved and seeds removed
• ½ medium onion, diced
• ⅓ cup olive oil
• 3 garlic cloves, peeled
• 3 tbsp fresh squeezed lime juice
• 2 tbsp red wine vinegar
• ½ tsp sea salt
• ½ tsp freshly cracked black pepper

Preparation

Preheat an oven to 400F degrees. Line a large baking sheet with parchment paper.

Fill a large stock pot with water, add the potatoes, and bring to a boil. Let the potatoes simmer and bubble away until cooked through and tender, 15-20 minutes.

Meanwhile, combine the milk, butter, lemon zest, and garlic in a small saucepan and heat over medium-heat. When the butter has melted and the mixture comes to a simmer, remove from the heat and set aside. Drain the potatoes and return them to the pot. Add the warm milk mixture and mash until well blended. Season with sea salt and pepper to taste, then whisk until smooth. Cover and set aside to keep warm. 

Next, crack on with the chimichurri. Combine all of the ingredients in a food processor, and pulse until creamy and smooth. Easy Peasy!

Gently rub the cauliflower steaks with 2 tablespoons olive oil, then season with ½ teaspoon sea salt and cracked black pepper. Arrange the steaks on the prepared baking sheet. Toss the chickpeas with the remaining oil, salt, pepper, and chili powder, then scatter around the baking sheet along with the cauliflower. Roast, turning halfway through, for 20-25 minutes, until tender, crispy, and browned on both sides.

While the cauliflower and chickpeas are roasting, bring a saucepan of water to a boil and cook the broccolini until tender, but still firm (3 to 4 minutes). Drain and set aside.

Portion the mash onto plates, then top with a cauliflower steak, roasted chickpeas, broccolini, and a nice dollop of chimichurri. Serve immediately. Delicious!

Dennis The Prescott is a chef, cookbook author, and food photographer based in Moncton, New Brunswick. Prescott has amassed a devoted following of almost 500K social media followers, cooks regularly on National television in the US and Canada, and has traveled the globe with World Vision Canada and WFP, cooking from New York to Nairobi. His National bestselling cookbook, Eat Delicious (William Morrow/HarperCollins) was named one of the Globe & Mail’s best cookbooks of 2017. Find more of Dennis’ recipes at dennistheprescott.com, or on social media at @dennistheprescott.