American · Dinner
California Cauliflower Steak Bowl
California roasted cauliflower steak over a lemony herbed grain bowl with chickpeas, kale, and a tahini drizzle for a hearty vegan plate.
$
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
28gFat
52gCarbs
8gSugar
12gFiber
480mgSodium
0mgChol
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Instructions
1
Prep
Heat oven to 200C/400F. Cut thick cauliflower steaks from both halves and break the rest into florets. Cook the quinoa until fluffy.
2
Roast
Toss the cauliflower and chickpeas in 6 tbsp oil and smoked paprika. Roast over medium heat at 200C/400F for 25–30 minutes until golden and tender.
3
Build
Whisk the tahini, juice from both lemons, garlic cloves, and a splash of water into a pourable dressing. Massage the kale with a little oil.
4
Finish
Add the roasted chickpeas and warm quinoa to the kale and toss with half the tahini dressing until coated.
5
Plate
Spoon the grain base into two bowls and set a cauliflower steak on top of each. Drizzle with tahini and scatter with parsley.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz / 1 large) cauliflower
- 200g (7.1 oz / 2 cans) canned chickpeas
- 120g (4.2 oz) quinoa
- 120g (4.2 oz) kale
- 90ml (6 tbsp) olive oil
- 2 tsp smoked paprika
- 4 tbsp tahini
- 2 lemons
- 2 garlic cloves
- 16g (large handful) parsley