Cauliflower Steaks with Chickpeas, Grapes and Kale | RICARDO

Ingredients

• ¼ cup (60 ml) olive oil
• 2 tbsp (30 ml) whole-grain mustard
• 2 tbsp (30 ml) maple syrup
• 2 tbsp (30 ml) apple cider vinegar
• 1 garlic clove, chopped
• 2 small cauliflowers with leaves
• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• 1 ½ cups (265 g) seedless red grapes
• 2 cups (60 g) kale leaves, stems removed, leaves coarsely chopped
• 2 tbsp roasted sunflower seeds