Description
Deliciously roasted cauliflower steaks topped with caramelized shallots and a creamy tahini sauce, perfect as a main dish or an impressive centerpiece.
Ingredients
Scale
- 2 large heads of cauliflower
- 3 to 4 tablespoons extra virgin olive oil
- 1 15-ounce can chickpeas, drained and rinsed
- 1/4 cup shelled roasted pistachios
- 1 handful of flat-leaf parsley, chopped
- 4 large shallots, very thinly sliced
- 8 garlic cloves, thinly sliced
- Kosher salt, to taste
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole coriander seeds
- 1 teaspoon Aleppo pepper or 1/4 to 1/2 teaspoon red pepper flakes
- Flaky or coarse sea salt, to taste
- 1 medium lemon, zested and juiced
- 1 heaping 1/3 cup tahini
- 1/2 teaspoon kosher salt for tahini sauce
- 1/4 teaspoon ground cumin
- 1 fat garlic clove, roughly chopped for tahini sauce
- 1/2 tablespoon maple syrup
- 3 tablespoons ice water, more as needed
Instructions
- Preheat your oven to 425°F (218°C).
- Cut your cauliflower into 3/4-inch thick steaks.
- Place the cauliflower steaks on two sheet pans. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
- Toss the chickpeas with olive oil, salt, and pepper and scatter them around the cauliflower.
- Roast for 25 minutes, then flip the cauliflower steaks and toss the chickpeas; roast for another 10 minutes until golden-brown.
- In a frying pan, heat olive oil over medium heat, add shallots and a pinch of salt, cooking for about 10 minutes. Add garlic and cook for 6-8 more minutes, then add cumin, coriander, and Aleppo pepper.
- In a food processor, blend lemon zest, lemon juice, tahini, parsley, 1/2 teaspoon salt, black pepper, ground cumin, chopped garlic, and maple syrup. Gradually add ice water until smooth.
- Assemble by placing roasted cauliflower on a platter, drizzling with tahini sauce, and topping with caramelized shallots, remaining garlic, pistachios, and parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: cauliflower steaks, caramelized shallots, tahini, vegan dinner, roasted vegetables
