This elegant dish is a vegan riff on the famous Chicken Marbella recipe from The Silver Palate cookbook. In this recipe the cauliflower steaks and chickpeas are roasted to perfection with golden brown crispy edges for a stunning presentation. The classic Marbella sauce is thick, sweet, tangy, briny, garlicky, sour and savory all at once. It is poured overtop the entire dish to drown it in its amazing flavor. This sophisticated and gourmet plant-based dish is so satisfying and is always a crowd pleaser.
Cauliflower Steak Marbella with Roasted Chickpeas
Cauliflower steak Marbella is an elegant entree or side dish that is full of amazing and unexpected flavor. This recipe is inspired by my mother's chicken Marbella which she typically makes for Jewish holidays or special sit down meals. Her recipe comes from The Silver Palate cookbook. I have always been in love with the flavorful Marbella sauce but wanted to create a vegan version of the dish. I made this dish with Passover in mind but really it would work for any type of elegant entertaining. It is always a major crowd pleaser. Be prepared, everyone will ask for a copy of the recipe!
Marbella Sauce
The Marbella sauce is a completely unexpected combination of ingredients that somehow work so well together to create the perfect sweet, tangy, sour, briny, savory gourmet bite. The thick and chunky sauce gets spooned overtop the golden crusted cauliflower steaks and roasted chickpeas. The dish is then topped with green olives, sweet prunes and the flavorful pan juices from the Marbella saucepan. It is all nestled into the golden brown crusted cauliflower steak crevices so that every bite is delectable.
This dish is hearty enough to be considered a plant-based entree but you could also serve it as a heavy side dish.
What are the health benefits of cauliflower?
Cauliflower is a nutrient-rich cruciferous vegetable that is low in calories while offering dietary fiber, vitamin C and folic acid. Be sure to look at the nutrition facts in the recipe card below to see all the vitamins and minerals this recipe offers.
How to choose the perfect head of cauliflower
The quality of your ingredients makes a huge difference in the final result. So, it is important to know what to look for when selecting your produce. According to the Produce for Better Health Foundation, you want to look for cauliflower that is heavy for its size and with compact creamy white curds and bright green firmly attached leaves. Skip cauliflower heads with brown spots or loose sections that are spread out.
You can store raw uncut cauliflower in your refrigerator for up to five days. If it comes wrapped in a tight plastic bag, it is best to leave it in that until you plan to use it. The sooner you use it the sweeter it will be.
How to make cauliflower steaks
The first step to successful cauliflower steaks is cutting them properly. With a large head of cauliflower you can get three steaks by cutting ¾-inch slices from the top of the cauliflower. Peel off the leaves and trim and level off the bottom of the cauliflower stem slightly. Be sure to keep the core intact though. Place the core side up and slice into three even steaks approximately ¾-inch thick. You don’t want to go too thin or they will not stay intact while roasting. For the side pieces trim off extra florets and you can roast those along with the three cauliflower steaks.
How to prepare cauliflower for roasting
You want to ensure the cauliflower steaks are completely dry so I like to blot them with a paper towel to remove any excess moisture from washing. And always allow proper spacing between the cauliflower steaks on the baking sheet (or cast iron skillet) to avoid steaming the cauliflower (which results in a mushy texture). I prefer to use a bare baking sheet or cast iron skillet and lightly grease it with olive oil for best results. You can line a baking sheet with parchment paper for easier cleanup if you prefer but they might not get as caramelized and golden crispy brown on the exterior.
Note: You will likely need to work in batches unless the cast iron skillet is extra large.
More Passover recipes
If you are looking for more recipes to serve with the cauliflower chickpea Marbella for your Passover seder, here are some ideas:
- Whole Roasted Carrots over Hummus with Green Tahini Sauce
- Vegan Mashed Potatoes
- Moroccan Spiced Chickpeas
- Restaurant-Style Sautéed Mushrooms
- Crispy Maple Roasted Brussels Sprouts
And here are some Passover dessert ideas (all vegan):
- Passover-Friendly Cookie Cake
- Coconut Macaroons
- Matzo Crack
- Lemon Bars
- Key Lime Pie Bars (grain-free)
Now, let’s make Cauliflower Steak Marbella with Roasted Chickpeas!
This Cauliflower Steak Marbella with Roasted Chickpea recipe will be an instant favorite to serve when entertaining. It is naturally vegan, gluten-free, grain-free, nut-free and refined sugar-free.
I cannot wait for you to give this Cauliflower Steak Marbella a try!
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Cauliflower Steak Marbella with Roasted Chickpeas
- Total Time: 50
- Yield: 10 1x
Description
This elegant dish is a vegan riff on the famous Chicken Marbella recipe from The Silver Palate cookbook. In this recipe the cauliflower steaks and chickpeas are roasted to perfection with golden brown crispy edges for a stunning presentation. The classic Marbella sauce is thick, sweet, tangy, briny, garlicky, sour and savory all at once. It is poured overtop the entire dish to drown it in its amazing flavor. This sophisticated and gourmet plant-based dish is so satisfying and is always a crowd pleaser.
Ingredients
For the Roasted Cauliflower & Chickpeas
- 2 heads of cauliflower, leaves removed and stem slightly trimmed
- 1 can garbanzo beans (or 1.5 cups cooked garbanzo beans), drained rinsed and dried
- 6 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Marbella Sauce
- 1 cup prunes (divided - ⅔ cup in sauce and ⅓ cup whole)
- ¼ extra virgin olive oil, divided
- ½ cup red wine (such as Cabernet Sauvignon)
- 4 garlic cloves
- ¼ cup fresh oregano leaves
- 2 tablespoons red wine vinegar
- 1 cup pitted green olives, halved
- ¼ cup capers, rinsed
- 1 bay leaf
- fresh parsley, chopped (for garnish)
Instructions
For the Roasted Cauliflower and Chickpeas:
- Preheat oven to 450 degrees Fahrenheit and brush two half sheet rimmed baking sheets or a cast iron skillet with 2 tablespoons olive oil. See notes for parchment paper baking sheet option.
- Remove the leaves and stem of the cauliflower but leave the core fully intact. Place the cauliflower on the cutting board (core up) and cut each cauliflower head vertically through the core into three ¾-inch thick steaks each. Allow the ends of the cauliflower to fall off naturally. You can roast the florets alongside the steaks.
- Use a silicone brush to coat all sides and crevices of each cauliflower steak with 4 tablespoons olive oil. Season both sides of each steak with salt and pepper. Toss the chickpeas with the olive oil, salt and pepper as well.
- Arrange the steaks and chickpeas in a single layer on the baking sheet or cast iron skillet leaving 1-inch around all sides of each steak to prevent them from steaming. Roast for 30 minutes flipping the cauliflower steaks halfway through until golden brown. You can broil for an additional minute or two to help it caramelize.
For the Marbella Sauce (while the cauliflower roasts)
- Add ⅔ cup prunes, olive oil, wine, garlic, oregano and vinegar to a mini food processor and puree. Add this puree to a saucepan with the olives, capers, bay leaf and remaining prunes and bring to a boil, then simmer for 15 minutes to thicken (stirring occasionally). Add ¼ cup water to thin the sauce if needed.
- To serve, arrange the roasted cauliflower steaks, florets and chickpeas on a platter or individual plates and pour the Marbella sauce overtop. Remove and discard the bay leaf. Garnish with chopped parsley. Serve alone or with your favorite grain (mashed potatoes, rice, cous cous, quinoa etc.).
Notes
For added healthy fats and plant-based protein, sprinkle hemp seeds overtop the dish. You can also sprinkle hemp seeds overtop the cauliflower steaks prior to roasting.
For a perfect golden-brown sear, I like to use a cast iron skillet or roast against a bare baking sheet brushed lightly with oil. If you are worried about the clean-up or the cauliflower steaks sticking to the bare baking sheet you can line the baking sheet with parchment paper but they will not get the golden brown crust.
- Prep Time: 15
- Cook Time: 30
- Category: Entree or Side
- Method: Oven + Stovetop
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