Air Fryer Cauliflower Steaks With Romesco Sauce & Chickpeas

This vibrant and hearty dish features tender cauliflower steaks paired with a smoky romesco sauce and herb-infused chickpeas. It’s a delightful combination that’s both delicious and nutritious.

Gluten free
Wheat free
Quick meal

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Preparation time

10 min

Cuisine

Spanish

Meal

  • mains

Servings

2

Ingredients

Romesco sauce 

  • 3 red peppers, de-seeded and chopped
  • 50g/⅓ cup ground almonds
  • 2 tbsp sun dried tomato paste
  • 1 clove garlic
  • 1 tbsp smoked paprika
  • 4 tbsp red wine vinegar
  • 50ml/⅕ cup extra virgin olive oil

Cauliflower

  • 1 cauliflower, sliced into steaks

Chickpeas 

  • 1 x 400g/14 oz tin chickpeas, drained and rinsed
  • 20g/0.7 oz dill & mint

Instructions

Romesco sauce 

  1. In tray one, cook the peppers.
  2. Preheat the air fryer to 180°C/350°F.
  3. Place on the air fryer basket and drizzle with 1 tbsp olive oil and season well. Cook for 10 minutes on 180°C and shake occasionally.
  4. Add everything, along with the roast peppers to a food processor and blitz to combine.

Cauliflower

  1. In tray two, cook the cauliflower.
  2. Add the cauliflower to the air fryer basket, along with 1 tbsp olive oil and season well.
  3. Cook on 180°C/350°F for 7 minutes.
  4. After 7 minutes, turn the steaks over and cook for 5 more minutes.

Chickpeas

  1. Mix the chickpeas, herbs and 1 tbsp extra virgin olive oil in a bowl and mix to combine.
  2. Season well.

To serve: serve the cauliflower on a bed of romesco sauce and top with the chickpeas.

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