Roasted Cauliflower Veggie Steak
Servings - 3
INGREDIENTS
White chickpeas - 120 grams
Water - 400 milliliters
Salt - 1/2 teaspoon
Water - 350 milliliters
Olive oil - 2 tablespoons
Turmeric - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Garlic powder - 1 teaspoon
Paprika - 1 teaspoon
Garlic cloves - 1 teaspoon
Yogurt - 2 tablespoons
Olive oil - 1 tablespoon
Lemon juice - 1/2 teaspoon
Salt - 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Coriander - 2 tablespoons
Cold water - 50 milliliters
Cauliflower - 300 grams
Olive oil - for garnishing
Coriander - for garnishing
PREPARATION
1. In a bowl, add 120 grams white chickpeas and 400 milliliters water. Soak for overnight.
2. Transfer the soaked chickpeas to a pressure cooker, add 1/2 teaspoon salt and 350 milliliters water. Cover and cook until you hear 2 - 3 whistles.
3. Remove from heat, drain the chickpeas, and keep aside.
4. In a bowl, add 2 tablespoons olive oil, 1/4 teaspoon turmeric, 1/2 teaspoon cumin powder, 1 teaspoon garlic powder, and 1 teaspoon paprika. Mix well and keep aside.
5. In a blender, add the boiled chickpeas, 1 teaspoon garlic cloves, 2 tablespoons yogurt, 1 tablespoon olive oil, 1/2 teaspoon lemon juice, 1/4 teaspoon lemon juice, 1/4 teaspoon salt, 1/4 teaspoon cumin powder, 2 tablespoons coriander, and 50 milliliters cold water. Blend until smooth.
6. Place 300 grams cauliflower on a baking dish and brush the prepared spice mixture evenly on both sides.
7. Preheat the oven to 200°F/392°C and bake for 20 - 25 minutes. Remove from the oven.
8. Spread the prepared chickpea mixture on a serving plate and place the baked cauliflower on top.
9. Drizzle with olive oil and garnish with fresh coriander.
10. Serve.