Cauliflower steaks with romesco sauce and garlicky chickpea farro! Have a bite and 💃💃💃! Romesco sauce is like a roasted red pepper version of pesto! Such a fun a flavourful alternative!
Ingredients:
1 cup farro (uncooked)
2 cloves garlic, grated
2 tsp olive oil
1-2 tbsp lemon juice, to taste
1 can chickpeas, drained and rinsed
2 cups spinach, roughly chopped
1 head cauliflower
Drizzle of olive oil
2 tbsp parsley, chopped
2 tbsp toasted almonds, chopped
2 tbsp pomegranate arils
Black pepper
For the romesco sauce:
3 roasted red peppers
1/2 cup chopped tomatoes
1/2 cup almonds, toasted
1/4 cup fresh parsley
3 cloves garlic
1.5 tbsp red wine vinegar
2 tsp paprika
1/2 tsp smoked paprika
1/4- 1/2 tsp cayenne (depending on how spicy you like it)
3 tbsp olive oil
Directions:
Cook farro according to package directions. When farro is cooked but still hot, stir in the spinach, chickpeas, garlic, olive oil, lemon juice, lots of black pepper and a pinch of salt, if needed. Allow spinach to wilt.
Preheat oven to 425F. Remove outer leaves and cut off cauliflower stem. Slice into 1/2″ thick pieces. Place on lined baking sheet, drizzle with olive oil and sprinkle with pepper. Bake for 30-35 minutes, flipping halfway through, or until golden. I popped my oven onto broil for a few minutes at the end to help it brown.
Meanwhile, prepare romesco sauce. Start by toasting the almonds (1/2 cup + 2 tbsp) in a dry pan over medium heat, stirring often. Remove 2 tbsp of toasted almonds for garnish and set aside. Put toasted almonds and remaining sauce ingredients into a food processor and blend until smooth.
To serve (if you wanna get fancy): put a few dollops of romesco sauce onto a plate and spread it out with a spoon. Add some farro, a cauliflower steak or two, and sprinkle with parsley, chopped almonds and pomegranate arils.
