Spicy Cauliflower Steaks with Chickpeas

I had been wanting to try cauliflower steaks for months, and I finally got around to making them. I wanted to add flavor without adding too many calories, so I decided to add spices to the olive oil that I used to coat the cauliflower. The chickpeas added protein and made it a filling meal. We had whole grain toast with it also.

Here is the recipe:

Spicy Cauliflower Steaks with Chickpeas


For the cauliflower steaks:

  • 1 head of cauliflower
  • 2 tbsp olive oil (I used Harissa olive oil for extra spice)
  • 2 tsp water
  • Chili powder
  • Coriander
  • Garlic powder
  • Paprika

For the chickpeas:

  • 2 cans (15oz) chickpeas, rinsed and drained
  • 3-4 tbsp olive oil (I used half Harissa and half extra virgin)
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • Salt
  • Black pepper
  • Chili powder
  • Coriander
  • Paprika


For the cauliflower steaks:

  1. Preheat the oven to 400 degrees.
  2. Wash the cauliflower and slice it into steaks, about an inch thick.
  3. Use a small bowl to mix the olive oil, water, and spices.
  4. Brush both sides of each steak with the mixture.
  5. Bake for 20-25 minutes.

For the chickpeas:

  1. Heat the oil at medium heat.
  2. Add the onion and sauté until translucent.
  3. Add the garlic and spices, and sauté until the garlic browns.
  4. Add the chickpeas, stir well. Then add the broth and bring to a boil.
  5. Turn heat to low, cover, and simmer for 10 minutes.

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