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.
- 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
- 2–3 cloves garlic, minced
- ¾ cup water
- sea salt to taste
- Preheat oven to 400°F.
- Slice cauliflower into four 3/4-inch steaks. Read instructions for slicing the cauliflower above.
- 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.
- Meanwhile, combine chickpeas, remaining 1/2 Tablespoon of olive oil, cumin, paprika, sea salt and cayenne in a small bowl.
- 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.
- 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.
- 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.
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.
- Serving Size: 1/2 of recipe (without tahini sauce)
- Calories: 319
- Sugar: 10g
- Fat: 4g
- Carbohydrates: 56g
- Fiber: 23g
- Protein: 19g