Cauliflower Steaks with Chickpeas, Grapes and Kale

Instructions

1. With the rack in the middle position, preheat the oven to 450°F (230°C).
2. In a bowl, combine 2 tbsp (30 ml) of the oil with the mustard, maple syrup, vinegar and garlic. Season with salt and pepper. Set aside.
3. On a work surface, cut 2 slices, each ¾ inch (2 cm) thick, from the centre of each cauliflower, cutting all the way down to the base and keeping the leaves intact. Cut the remaining cauliflower into small florets and set aside for the purée.
4. Place the cauliflower steaks on a non-stick or parchment paper-lined baking sheet. Using a pastry brush, cover the steaks with some of the mustard dressing. Bake for 15 minutes.
5. Remove the baking sheet from the oven. Flip the steaks over and brush with more dressing. Add the chickpeas to the bowl of dressing and toss to coat well. Spread the chickpeas and grapes out on the baking sheet around the cauliflower steaks. Bake for another 10 minutes or until the cauliflower is golden and tender. Remove the baking sheet from the oven. Spread the kale out on the baking sheet and bake for another 5 minutes.
6. Meanwhile, in a pot of salted boiling water, cook the cauliflower florets until tender. Drain.
7. In a food processor, purée the cauliflower florets with the remaining oil until smooth. Season with salt.
8. Divide the cauliflower purée among four plates. Add the chickpeas, grapes and kale. Top with the cauliflower steaks. Sprinkle with the sunflower seeds. Serve immediately.