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Roasted cauliflower steaks on a tray with chickpeas and green sauce

Roasted Cauliflower Steaks with Chickpeas and Green Tahini Sauce

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 2 large heads of cauliflower
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 4 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon sal t
  • 0.25 teaspoon black pepper
  • 0.5 cup tahin i
  • 0.5 cup fresh flat-leaf parsley
  • 0.25 cup fresh cilantro
  • 1 clove garlic , minced
  • 2 tablespoons lemon juice
  • 3 tablespoons cold water

Method
 

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Remove outer leaves from cauliflower and slice into 1-inch thick steaks from the center.
  3. Place cauliflower steaks and chickpeas on a large sheet pan.
  4. Whisk 3 tablespoons olive oil with cumin, paprika, salt, and pepper; brush onto cauliflower and toss with chickpeas.
  5. Roast for 25 to 30 minutes, flipping cauliflower halfway through, until tender and edges are browned.
  6. Prepare green tahini by blending tahini, parsley, cilantro, garlic, lemon juice, remaining oil, and water until smooth.
  7. Serve cauliflower steaks topped with roasted chickpeas and a generous drizzle of green tahini sauce.