CAULIFLOWER STEAKS with crispy chickpeas and a giant couscous salad

Ah cauliflower. So versatile, so delicious, and so PERFECT in these spicy vegan steaks. infused with mouth-watering spices, and baked until crisp, they’re the perfect addition to any plate. Served with a fresh giant couscous salad, and crunchy chickpeas, this recipe has it all(and if a firm favorite in my house!).

The cauli steaks are coated with a generous layer of my homemade spice-paste. Packed with flavour including cumin, coriander, paprika, and chilli flakes for an extra kick. When baked in the oven, the spices crisp up creating a gorgeous outside-layer, while the inside stays moist and oozing with flavour. These cauli-steaks make for a pretty delicious alternative to meat-and hearty too!

Along with the steaks, I love adding chickpeas to the tray to coat up extra spices. In the oven they become crunchy, beautifully contrasting with the soft cauliflower. You can even bake chickpeas like this for a delicious snack, that’s packed with plant protein.

A fresh giant couscous salad pairs perfectly with the spices. I use cucumber and red onion, lifting the meal whilst adding a little colour to the plate. Wholewheat couscous is such a delicious grain in this salad, and is full of fiber, however you can definitely use quinoa, rice, buckwheat, or normal couscous too!

If your looking to switch up your meals this week, I definitely recommend you give this one a try. Vegan, gluten free, nut free, dairy free and high in fiber…it’s suitable for everyone!


  • 8 tbsp olive oil
  • 2 tsp onion powder
  • 3 garlic cloves
  • 2 tsp cumin
  • 2 tsp coriander
  • 2 tsp paprika
  • 1/2 tsp chilli flakes
  • Salt & pepper
  • 4 slices of large cauliflower
  • 1 tin chickpeas
  • 4 cups veg stock
  • 2 cups giant wholewheat couscous(or grain of choice)
  • 1/2 cucumber
  • 1 red onion
  • Handful fresh basil and coriander
  • Juice of 1 lime
  • Hummus


  • Preheat the oven to 180 degrees Celsius, then in a bowl add the olive oil, herbs, spices, crushed garlic, salt and pepper. Whisk until combined.
  • Next, cut four thick slices out of two cauliflowers, place on a tray and brush each side with the spice mixture.
  • Add the chickpeas to the tray, and pour over the remaining spices. Toss to coat.
  • Place in the oven to roast for around 40 mins.
  • In a saucepan on a medium heat, bring the veg stock to boil then add the couscous. Leave to cook for 8 minutes, then leave to cool.
  • Meanwhile, finely chop the cucumber, red onion and fresh herbs and add to the couscous Squeeze in the lime juice, season, then mix.
  • Spread around 1 tbsp of hummus on a plate, then add  the couscous salad.
  • Serve the roasted cauliflower and chickpeas on top couscous and enjoy!

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