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Pecorino Butternut Squash Noodles & Cauliflower Steak with Olive, Caper & Chickpea Sauce

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 large cauliflower head stems removed and cauliflower cut into 1” slices (should make 4 slices)
  • olive oil to drizzle
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 1 butternut squash peeled, Blade C
  • 1/2 cup freshly grated Pecorino Romano cheese
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 3 shallots minced
  • 3 tbsp capers
  • 1/2 cup chopped olives
  • 1 cup chickpeas

Instructions

  • Preheat the oven to 400 degrees. On a baking tray, place down the cauliflower slices and drizzle lightly with olive oil. Massage the olive oil into the cauliflower “steaks” and then season with salt, pepper and garlic powder. Roast in the oven for 15 minutes, flipping halfway through.
  • Five minutes into roasting the cauliflower, place your butternut squash noodles on a baking tray, drizzle lightly with olive oil and season with salt and pepper. Roast in the oven for 5-7 minutes. When done, remove and toss with the cheese.
  • After you place in the butternut squash noodles, place a large skillet over medium-low heat and add in the olive oil. Then, add in the garlic and cook for 30 seconds. Then, add in the shallots and cook for another 30 seconds. Then, add in the capers, olives, chickpeas and cook for about 3 minutes. When done, toss in the parsley and stir to combine.
  • Plate the butternut squash noodles, top with cauliflower steak and then pour over the olive, caper & chickpea sauce. Enjoy!