Bistecca di cavolfiore arrosto con chimichurri e ceci

Ingredienti

• 1 large head cauliflower
• 400 g canned chickpeas, drained
• 5 tbsp olive oil (divided)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 generous handful fresh flat-leaf parsley
• 1 small handful fresh cilantro
• 2 tbsp red wine vinegar
• 1 clove garlic
• 1/2 red chili

Preparazione

1. 1

   Preheat the oven to 220°C (200°C fan).Slice the cauliflower into pieces about 2 cm thick. You’ll get 2 to 3 sturdy steaks from one large head. Set the remaining florets aside for another use.Pat the chickpeas dry with paper towels. Spread them out on a baking sheet, drizzle with 1 tablespoon olive oil, a pinch of salt, smoked paprika and cumin. Toss briefly and roast for 15 minutes in the oven.Brush the cauliflower steaks on both sides with olive oil and season with salt, pepper and garlic powder. Heat a grill pan or skillet over high heat and cook the steaks 3 minutes per side until nicely golden brown.Place the seared cauliflower steaks on a baking sheet and put them in the oven for 10 minutes together with the chickpeas. This finishes cooking the cauliflower through and makes the chickpeas extra crispy.Meanwhile make the chimichurri: finely chop a generous handful of flat-leaf parsley and a small handful of cilantro. Mix with 4 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 finely chopped clove garlic, half a red chili (seeds removed) and salt to taste. Stir well.Remove everything from the oven. Place the cauliflower steaks on a plate, pile the crispy chickpeas alongside and spoon plenty of chimichurri over the steaks. Serve immediately.