Cauliflower Steak with Crispy Chickpeas and Chimichurri on Harissa Yogurt

Ingredients

For the Cauliflower Steaks

• 1 large head cauliflower

• 2–3 tbsp olive oil

• ½ tsp smoked paprika

• ½ tsp cumin

• Salt & pepper, to taste

For the Crispy Chickpeas - i really don't measure these, just season it til you think it tastes like you want honestly

• 1 can (15 oz) chickpeas, drained & rinsed

• 1 tbsp olive oil

• ½ tsp smoked paprika

• I add cayenne but optional

• ¼ tsp garlic powder

• Z'aatar seasoning, to taste

• Salt & pepper, to taste

  
  

For the Harissa Yogurt

• ½ cup Greek yogurt (or plant-based yogurt)

• 1–2 tbsp harissa paste (adjust to spice level)

• Fresh garlic, grated, to taste

• ½ tsp lemon juice

• Pinch of salt

For the Chimichurri

• ½ cup fresh parsley, finely chopped

• 2 tbsp fresh cilantro, finely chopped (optional)

• 2 garlic cloves, finely minced

• ½ tsp red pepper flakes

• 3 tbsp olive oil

• 1½ tbsp red wine vinegar or lemon juice

• Salt & pepper, to taste

Recipe

1. Prep & Roast Cauliflower Steaks

1. Preheat oven to 425°F (220°C).

2. Remove outer leaves from cauliflower, trim stem just enough so it sits flat.

3. Slice into 1½–2 inch thick “steaks” (you’ll get 2–3 good slices from the center; save florets for another use).

4. Brush both sides with olive oil, paprika, cumin, salt, and pepper.

5. Roast on parchment-lined baking sheet for 20–25 min, flipping halfway, until golden and tender with crispy edges.

6. You can broil it at the end if you want a char or super crispy

2. Crispy Chickpeas

1. Pat chickpeas very dry with a kitchen towel.

2. Toss with olive oil, paprika, garlic powder, salt, and pepper.

3. Spread on baking sheet (can roast alongside cauliflower) and bake for 20–25 min until crispy, shaking halfway OR throw em in the air fryer to get them crispy

3. Make Harissa Yogurt

• Stir together yogurt, harissa paste, garlic, lemon juice, and salt. Adjust spice level to taste. Keep chilled until serving.

4. Make Chimichurri

• Mix parsley, cilantro (if using), garlic, red pepper flakes, olive oil, vinegar/lemon juice, salt, and pepper. Let sit 10+ minutes for flavors to meld.

5. Assemble

1. Spread a generous layer of harissa yogurt on each plate.

2. Place roasted cauliflower steak on top.

3. Spoon chimichurri over cauliflower.

4. Scatter crispy chickpeas around for crunch.

5. Garnish with extra parsley or microgreens if desired.