This low-calorie, gluten-free Cauliflower Steak recipes uses ZENB Sweet Carrot and Tomato Marinara Pasta Sauce with chickpeas to pack a flavorful punch. Whether you are plant-based or just looking to get more vegetables into your diet, this is the ideal recipe for you.

• 1 large head cauliflower, cut into eight, 1/2-inch-thick slices
• 4 teaspoons olive oil, divided
• 1/2 teaspoon each kosher salt & ground black pepper
• 1 can (15 ounces) chickpeas, rinsed, patted dry
• 1-1/2 teaspoons smoked paprika
• 1 carton (15.5 ounces) ZENB Sweet Carrot and Tomato Marinara Pasta Sauce
• 1 cup water
• 3 cups kale, stemmed, coarsely chopped

INSTRUCTIONS

Preheat oven to 425°F. Lightly brush cauliflower slices with 1 tablespoon olive oil. Arrange slices on large, rimmed baking sheet lined with parchment. Season with salt & pepper. Bake 40-45 minutes, turning once, until golden-brown on both sides.

Meanwhile, heat remaining oil in large skillet on medium heat. Add chickpeas and paprika. Cook, 2-3 minutes, stirring constantly until heated through and fragrant.

Stir in ZENB Sauce and water; cook 2-3 minutes until simmering. Add kale to pan. Cook 8-10 minutes, stirring frequently, until wilted and tender. Serve sauce mixture spooned over roasted cauliflower steaks.