Cauliflower Steaks, Asparagus & Chorizo Bake

Method

Wash the cauliflower head, remove the external leaves and cut in steaks.

You will be able to get 2 or more “steaks” depending on how big the cauliflower is. I managed to get 2 steaks and used all the florets too.

Cut the asparagus in pieces. Transfer both cauliflower & asparagus on a baking tray lined with parchment paper.

In a bowl mix 4 tablespoons of extra virgin olive oil, 1 tablespoon of Balsamic vinegar, salt, paprika and sumac.

Add the florets and asparagus pieces in it, mix well then transfer on the tray.

For the cauliflower steaks and the asparagus tips you can use a brush to add the mixture directly on the tray.

Add the diced chorizo.

Squeeze some lemon and add a drizzle of oil on everything.

Cook in preheated oven at 180 degrees for about 20 minutes.

Chop pistachios & lemon zest together and distribute it generously on top of the tray once cooked.

Add more lemon juice and another drizzle of extra virgin olive oil if desired. I’ve added pea shoots too at the end for an extra crunchy bite.

Sooo good! A must try!