2 heads of cauliflower, cut into thick steaks
You want two steaks per person. Save offcuts of cauliflower and roast them with your next meal.
6 Tbsp softened plant butter
2 Tbsp Vital 25% Less Salt Soy Sauce
For the chickpea salad:
1 x 400g tin chickpeas, drained and rinsed
1 Tbsp olive oil
1 Tbsp Vital 25% Less Salt Soy Sauce
Freshly ground black pepper
1 mediterranean cucumber, finely diced
1 red pepper, finely diced
½ red onion, finely diced
20g parsley, roughly chopped
20g basil, roughly chopped
Juice of ½ lemon
Preheat oven to 180˚C.
Toss chickpeas with olive oil and soy sauce. Season with freshly ground black pepper.
Roast for 15 minutes on the top rack of the oven until golden brown and crisp. Set aside to cool.
Whisk softened plant butter and soy sauce together until smooth and completely incorporated.
Brush both sides of each cauli steak with the mixture.
Preheat a cast iron pan and fry the cauli steaks until golden brown on both sides but still retain a good bite in the middle.
Combine the roasted chickpeas with the rest of the salad ingredients. Season and toss.
Serve cauli steaks on a bed on the chickpea salad with extra lemon wedges.