Ingredients

Scale

For the cauliflower steaks:

1 large fresh head of cauliflower
1 Tablespoon harissa paste (recipe here … or use store bought)
3 Tablespoons olive oil
Red Robin Seasoning or your favorite seasoned salt

For the garlic harissa chickpeas:

1/2 Tablespoon olive oil
2 – 3 cloves garlic, peeled & chopped
2 banana peppers or 1 large Hatch green chile pepper, seeded and chopped
2 – 3 mini sweet peppers, seeded and chopped
1 15-oz. can chickpeas, drained and rinsed
1 – 3 Tablespoons harissa paste (to taste)
3 cups fresh chopped kale or spinach leaves

To serve with the steaks: Muhummara (recipe here … or use store bought)

Instructions

Preheat oven to 400 F. Brush a large baking sheet with avocado oil. Cut the cauliflower head into steaks by slicing vertically down the center, then slice each side again to make 1 inch thick “steaks”. You’ll get 4 – 6 steaks, depending on how big your cauliflower is. The rest of the cauliflower can be separated and enjoyed raw or roasted.
In a small bowl, stir together the harissa paste and olive oil. Brush each steak on both sides with the harissa oil and sprinkle lightly with a bit of salt and pepper. Set on the prepared baking sheet.
Roast at 400 for 10 minutes on one side, then flip the steaks and roast for 10 – 15 minutes on the other side, or until the steaks are tender and the edges are browned.
Meanwhile, heat the 1/2 Tablespoon olive oil in a medium saucepan over medium heat. Add the chopped garlic and stir until fragrant, then add the peppers and saute a couple minutes more. Stir in the chickpeas and harissa, then the greens. Saute until the greens are wilted. Taste and adjust the amount of harissa to your liking.
Serve the hot steaks with a spoonful or two of muhummara and a nice helping of the chickpea “salad”. Enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Nutrition

Serving Size: 1 cauliflower steak with 1/4 of the "salad"