Ingredients:
Cauliflower steaks
2 large heads of cauliflower
4 Tbsp olive oil
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground paprika
¼ teaspoon ground cumin
Grinds of black pepper
Lemon mashed peas
1 pound peas, frozen
¼ cup non-dairy yogurt
1 lemon, juiced and zested
1 teaspoon salt
½ teaspoon maple syrup
Topping
2 Tbsp crushed pistachios
Directions:
Cauliflower steaks
Preheat the oven to 400 degrees F.
In a small bowl, combine olive oil, salt, garlic powder, paprika, cumin and pepper.
Cut cauliflower head into steaks by slicing the head into 3/4 -1 inch slices, allowing the outer pieces to fall off.
Add cauliflower steaks to a baking sheet with parchment paper. Use a pastry brush to coat both sides of the cauliflower steak with olive oil and spice mixture.
Bake for 15 minutes, flip and cook for another 15 minutes until golden brown.
Lemon mashed peas
Bring a large pot of water to a boil. Place frozen peas into the boiling water and cook for 4-5 minutes.
Place the cooked peas into a food processor along with non-dairy yogurt, lemon juice and zest, salt and maple syrup. Pulse until the pea mixture is combined, but chunky in texture.
Adjust taste as needed.
Serve the dish by adding a few spoonfuls of the lemon mashed peas to a bowl and layer with cauliflower steak. Top with crushed pistachios and enjoy!
