| OWL Venice
Servings: 4 servings | Total Time: 20 minutes
With topped with crunchy roasted chickpeas and a delicious cilantro-parsley chimichurri sauce
- 2 heads cauliflower (can be purple or white)
- 1 (16 oz) can chickpeas
- 3 tbsp olive oil
- 1 tbsp ground coriander
- 1 cup fresh cilantro
- 1 cup fresh parsley leaves
- ½ lemon *juiced*
- ⅓ cup olive oil *for chimichurri*
- 1 tsp coconut aminos
- ½ cup chopped white onion
- Garnish: microgreens
- Preheat oven to 425℉. Line a baking sheet with parchment paper and add your chickpeas. Drizzle with 1 tbsp olive oil, coriander, sea salt and pepper. Toss and roast for 15-20 minutes.
- Cut your cauliflower heads into steaks by cutting off the smaller ends and saving the middle portion. You should be able to get two large steaks from each head of cauliflower.
- Heat a skillet to medium heat and add in the remaining 2 tbsp of olive oil. Place two cauliflower steaks in the pan at a time and cook for 5-6 minutes on each side. Season with salt and pepper.
- Make your chimichurri sauce by adding the cilantro, parsley, olive oil, lemon, coconut aminos, onion and sea salt to a food processor. Blend until smooth.
- Remove your chickpeas from the oven. Spread some of the chimichurri sauce on a serving plate, place your cauliflower steaks on top, drizzle on more chimichurri sauce, and top with micro greens and crunchy chickpeas.
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.