Roasted Cauliflower Steaks with Herby Couscous

Thick cauliflower slices roast alongside chickpeas until the edges brown, while the loose florets catch extra seasoning. The center slices may break apart as you cut them; roast any pieces that fall off with the rest. Serve everything over couscous with a simple lemon yogurt sauce.

Serves: 4
Prep: 20 minutes
Cook: 30 minutes

Ingredients

• 1 large cauliflower, leaves trimmed and stem kept intact
• 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon fine salt, divided
• 1 1/2 cups instant couscous
• 1 3/4 cups boiling vegetable broth or water
• Zest and juice of 1 lemon, divided
• 1/3 cup chopped parsley
• 1 cup plain yogurt
• 1 small garlic clove, finely grated
• 2 tablespoons chopped mint or parsley

Method

1. Heat the oven to 425°F. Cut the cauliflower from top to stem into four slices about 1 inch thick. Chop the remaining florets into bite-size pieces.
2. Arrange the cauliflower and chickpeas on a rimmed sheet pan. Drizzle with 2 tablespoons olive oil and sprinkle with cumin, paprika, and 1/2 teaspoon salt. Turn the chickpeas and loose florets to coat.
3. Roast for 15 minutes. Carefully turn the cauliflower steaks and stir the chickpeas, then roast for 12 to 15 minutes more, until the cauliflower is tender at the stem and browned at the edges.
4. Put the couscous in a heatproof bowl with the remaining tablespoon of olive oil and 1/4 teaspoon salt. Pour over the boiling broth or water, cover, and stand for 5 minutes. Fluff, then stir in half the lemon juice, the zest, and chopped parsley.
5. Stir the yogurt with the garlic, herbs, and remaining lemon juice. Add a spoonful of water if needed to make it easy to drizzle.
6. Divide the couscous among plates. Add the cauliflower and chickpeas and serve with the yogurt sauce.

Variations

Use smoked cumin or a pinch of coriander in place of some of the cumin. If you do not have instant couscous, follow the package directions for another quick grain. Tahini thinned with lemon juice and water can replace the yogurt sauce.

Storage and reheating

Refrigerate the cauliflower, chickpeas, couscous, and sauce separately in covered containers and use within 3 to 4 days. Reheat the roasted vegetables in a 375°F oven until hot, and add a spoonful of water to couscous before warming. Keep the yogurt sauce chilled.

For smaller-space meal ideas, see meal planning with limited kitchen space and meal planning for one with less waste. Track the chickpeas and couscous in the Lucru Home pantry before you shop.