Cauliflower Steaks with Chickpeas & Herby Tahini Sauce
Y'all are in for a treat with this recipe! I first discovered roasted cauliflower steaks at a restaurant in Israel called North Abraxas owned by Celebrity Chef Eyal Shani. Chef Shani is known as “The Cauliflower King”, and I have been working on re-creating his recipe ever since!
This dish is a real crowd pleaser thanks to the delicious mix of earthy flavors and interesting texture. It could be served as an entree for a hearty plant-based dinner, or as an appetizer or side dish. And the herby tahini sauce…..Well, it’s a Tuesday Foods classic and just plain addictive!
Cauliflower is is loaded with vitamins, minerals and antioxidants like Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese. Cauliflower is also a great source of plant protein.
Roasted Cauliflower Steaks with Chickpeas and Herby Tahini Sauce
For cauliflower and chickpeas:
1 head large cauliflower, sliced into 4, 3/4 inch steaks
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon sea salt
1/4 teaspoon black pepper
1–15 ounce can chickpeas drained and rinsed
Expert Tip: When you cut the cauliflower head into slices, some of it will fall apart and turn into florets. You might need two cauliflower heads for this recipe, to account for the slices that fell apart on you.
For herby tahini sauce:
1/3 cup tahini
1 clove garlic, minced
1 cup fresh parsley and cilantro (if you have an aversion to cilantro, just use parsley)
1 scallion, sliced
Juice of 1 lemon
1/4 teaspoon kosher salt
3–4 tablespoons water
Chopped parsley and cilantro to garnish.
Instructions:
Preheat oven to 400°F.
Slice cauliflower into four 3/4-inch steaks. In a large bowl, whisk together the olive oil, cumin, smoked paprika, onion powder, garlic powder, salt and pepper. Toss the cauliflower and chickpeas into the mixture.
Arrange the cauliflower in a single layer on a sheet pan. Put the chickpeas in the spaces in between the cauliflower and pop in the oven for 15 minutes. Remove from oven, flip steaks, toss chickpeas and return to oven to bake for another 15-25 minutes or until cauliflower steaks are cooked through and golden brown.
Make the green tahini sauce: Add tahini, olive oil, herbs, lemon juice, garlic, water and sea salt in a blender. Process until smooth and creamy. Feel free to add more water, 1 Tablespoon at a time, if the sauce seems too thick. Taste and add more salt if needed.
Drizzle the roasted cauliflower and chickpeas with herby tahini sauce. Sprinkle with chopped parsley and cilantro.
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