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Cauliflower steaks with spiced chickpeas and tahini
Enjoy these thick slabs of seasoned cauliflower steaks with chickpeas and tahini to drizzle. Oven-roasted, hearty and satisfying!
YIELDS
4
Ingredients
- 2 cauliflower steaks
- 1 teaspoon sweet paprika
- 1 teaspoon cumin
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 can chickpeas, strained and rinsed
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- Pinch of sea salt
- 2 tablespoons freshly parsley leaves, chopped
- 1/4 cup tahini
- Water
Directions
- Preheat oven (or BBQ) to 475° F/245° C. Adjust the oven rack to the middle position. Line a baking sheet with tin foil.
- Remove the outer green leaves from the cauliflower heads and trim the stems (keeping enough the stem to leave the cauliflower head intact)
- With a large knife, cut into the centre of the cauliflower head to make two equal halves. Then cut a half-inch thick "steak" from each half (If the cauliflower head is large, you might be able to get another steak from each cut side).
- Repeat this process with the remaining cauliflower head to make four cauliflower steaks in total.
- In a small bowl whisk together the sweet paprika, cumin, salt, garlic powder, smoked paprika, and pepper.
- Place the cauliflower steaks on the prepared baking sheet and divide half of the spiced mixture among the four steaks. Drizzle with half the olive oil and massage the steaks with your fingers to incorporate the spices into the nooks and crannies. Flip each steak and sprinkle them with the remaining spice mixture, drizzle with remaining olive oil. Massage again to incorporate the spices into the steaks.
- Tightly cover the baking sheet with tin foil to enclose and bake in the oven for 10 minutes. Remove the foil and place back in the oven to roast until golden and crispy, five to 10 minutes. Remove from the oven (or BBQ), flip the cauliflower steaks with a spatula and roast the other side until golden, crispy and lightly charred, five minutes If you're doing this on the BBQ: Tightly cover the baking sheet with tin foil to enclose and bake in the oven for 10 minutes. Remove the foil and place back the cauliflower steaks directly on the grill to cook until golden and crispy, five minutes. Flip the cauliflower steaks with a spatula and grill the other side until golden, crispy and lightly charred, five minutes.
- In a small mixing bowl combine the chickpeas, paprika, cumin and sea salt. Mix to combine.
- If your tahini is too thick to drizzle, spoon into a small bowl and add splashes of water to thin until desired drizzle consistency.
- Transfer the cauliflower steaks to a serving plate and sprinkle with the seasoned chickpeas, sprinkle with the parsley and drizzle with the tahini. Serve and enjoy!
