Roasted Cauliflower Steaks with Chickpeas and Green Tahini Sauce

Turn cauliflower into an entree by pairing thick-cut cauliflower steaks and roasted chickpeas with a creamy green tahini sauce. This dish is both vegan and gluten-free, and it’s bound to be a crowd-pleaser thanks to the mix of flavors and textures.

Roasted cauliflower steaks on a tan plate with roasted chickpeas and a green tahini sauce.

Oh man, you guys are in for a treat with this recipe! I first had cauliflower steaks at a restaurant a few years ago and have been working on perfecting them since. This is such a versatile dish — it could be an entree for a vegetarian/vegan dinner, or it could be an appetizer or side dish.

Roasted cauliflower steaks on a tan plate with roasted chickpeas and a green tahini sauce.

Let’s break this dish down starting with the cauliflower. When I had cauliflower steaks in the restaurant, I couldn’t believe that they were simply roasted with olive oil. How could it be that easy?

Well folks, it is. It’s all about how you slice it and how long you roast it. In terms of chopping a head of cauliflower into steaks, here’s how to do it:

  1. It starts by picking the largest cauliflower head you can find at the store. The bigger it is, the easier it will be to cut into steaks.
  2. Rinse the cauliflower head and pat dry.
  3. Remove the outer leaves and trim the stem end.
  4. Hold the cauliflower with the base on a cutting board.
  5. Using a large chef’s knife, cut through the center of the cauliflower to divide it in half.
  6. Cut each half into two 3/4-inch-thick slices.
  7. Save the ends and any small florets that fall off to use for salads, snacks or roasting.

Cauliflower steaks with roasted chickpeas and a green tahini sauce on a plate with a gold fork in the background.

Cauliflower steaks are awesome on their own, but in order to turn them into a full meal we’re adding chickpeas and a creamy tahini sauce to the mix.

Does anyone not like roasted chickpeas? The crunch they bring to this dish is amazing. While you could definitely skip the chickpeas, I wouldn’t recommend it. I’m all about the boost of protein and texture that these little guys add.

And then you get to the green tahini sauce. Droooooling just thinking about it! I think I need to have this sauce on hand at all times because it’s good on just about everything. I already used the leftovers as a salad dressing and as a dipping sauce for sweet potato fries and carrot sticks.

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Roasted Cauliflower Steaks with Chickpeas and Green Tahini Sauce


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 2 1x

Description

Turn cauliflower into an entree by pairing thick-cut cauliflower steaks and roasted chickpeas with a creamy green tahini sauce. This dish is both vegan and gluten-free, and it’s bound to be a crowd-pleaser thanks to the mix of flavors and textures.


Scale

Ingredients

  • 1 head cauliflower
  • 1½ Tablespoons olive oil (divided)
  • 15 oz can of chickpeas, rinsed and drained
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon sea salt
  • pinch of cayenne

Green Tahini Sauce

  • ½ cup tahini
  • 2 Tablespoons olive oil
  • 1 cup parsley leaves, divided
  • ½ lemon, juiced
  • 23 cloves garlic, minced
  • ¾ cup water
  • sea salt to taste

Instructions

  1. Preheat oven to 400°F.
  2. Slice cauliflower into four 3/4-inch steaks. Read instructions for slicing the cauliflower above.
  3. Add cauliflower steaks to a baking sheet and brush each side with a little olive oil. You shouldn’t need more than 1 Tablespoon of oil for this.
  4. Meanwhile, combine chickpeas, remaining 1/2 Tablespoon of olive oil, cumin, paprika, sea salt and cayenne in a small bowl.
  5. Spread chickpeas on the baking sheet with the cauliflower steaks 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.
  6. While the cauliflower and chickpeas are roasting, you can make the green tahini sauce by adding tahini, olive oil, 3/4 cup parsley, 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.
  7. Add 1/4 cup remaining parsley and blend again — just until combined so you can still see small bits (not big leaves) of green throughout the sauce. Taste and add more salt if needed.

Notes

You’ll likely have extra green tahini sauce. Just store it in the fridge and use it as a sauce or dip over the next couple days.

Nutrition

  • Serving Size: 1/2 of recipe (without tahini sauce)
  • Calories: 319
  • Sugar: 10g
  • Fat: 4g
  • Carbohydrates: 56g
  • Fiber: 23g
  • Protein: 19g

If you try this recipe for roasted cauliflower steaks please leave me a comment and star rating letting me know how it turned out for you! 

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    5 comments
  1. Made this tonight. It was easy and pretty good. The chickpeas and cauli roasted up really nice. The sauce left a little something to be desired…couldn’t put my finger on it. The sauce was REALLY nice texture and consistency…just a little something missing from the overall sauce. I was expecting a “wow” factor from the sauce and it did not come. Wonder how we can play around with it.

  2. Wow So Yummy And Delicious Recipes!
    Hi I Am Michel From New Zealand I Like Your Healthy Recipe Because I Love All Food So I Always Try New Recipes At Home Today I Want To Try Your Recipe At Home I Hope It Will Make Good And Tasty With Your Instructions Thanks For Sharing This With Me And Keep Sharing More Delicious Healthy Food Recipes With Me. Thanks Again.

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