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Air Fryer Cauliflower Steaks with Romesco Sauce and Chickpeas

by Niki Webster from The Vegan Air Fryer

This flavour-packed recipe from The Vegan Air Fryer is one of our favourite ways to make cauliflower. Cut into chunky steaks and served on a punchy romesco sauce, it's a speedy midweek meal that delivers maximum taste.

Introduction

I love a roast cauliflower! This is a light and healthy meal on its own, but I also like to serve it with crispy potatoes. The romesco sauce can also be used like pesto and it’s great with pasta, roast veg or on toast. A dual air fryer is recommended for the cauliflower and peppers.

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Ingredients

1 cauliflower, sliced into steaks
3 tbsp extra virgin olive oil
1 tin of chickpeas (garbanzos), drained
20g (⅓ cup) chopped mixed fresh dill and mint
For the romesco sauce:
3 red (bell) peppers, deseeded and chopped
50ml (scant ¼ cup) extra virgin olive oil
50g (½ cup) ground almonds (almond meal)
2 tbsp sun-dried tomato paste
1 clove garlic, peeled
1 tbsp smoked paprika
4 tbsp red wine vinegar

Essential kit

You will need: an air fryer.

Method

Preheat the air fryer to 180°C (350°F) for 2 minutes.

To cook the red peppers, place in the basket, drizzle with 1 tablespoon of the extra virgin olive oil and some sea salt and black pepper. Air fry for about 10 minutes, shaking occasionally.

Put the cauliflower in the other basket along with 1 tablespoon of the olive oil and season well. Air fry on 180°C (350°F) for 7 minutes, then flip the steaks around and cook for 5 more minutes.

To make the sauce, put all the ingredients, along with the roast peppers, in a food processor and blitz together to combine.

For the chickpeas, mix the chickpeas, herbs and remaining 1 tablespoon of olive oil in a bowl. Season well.

Serve the cauliflower steaks on a bed of romesco sauce and top with the chickpeas.

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