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Cauliflower Steak with Cumin Roasted Chickpeas, Caramelized Red Onion and Tahini Drizzle

I was not expecting to enjoy this as much as I did.

Though the components seem many at first reading, it is not a difficult dish to assemble as the stove does most of the work. I felt very virtuous eating it as it felt healthy, but it was also exceptionally tasty and full of different textures and temperatures.

1 1" steak cut lengthwise from the center of a cauliflower (end trimmed and the rest reserved for some other use)

1/2 can garbanzo beans, dried between a double layer of paper towels and outer skins rubbed off

1/2 small red onion, peeled and cut in half moons

Generous handful of mixed greens

1 Tbsp tahini

Juice from 1 lemon

Splash of hot sauce

1/4 tsp cumin

2 Tbsps olive oil

Splash of balsamic vinegar

Salt to taste

Preheat the oven to 425.

Place the cauliflower and chickpeas on a parchment paper lined baking tray. Drizzle with one tablespoon of the olive oil. Salt well and sprinkle the cumin over the chickpeas.

Place in the oven and bake for twenty minutes, stirring the chickpeas and flipping the steak over at the half way mark. After twenty minutes, check to see if the cauliflower steak is done -- the exterior should be roasted with appealing char marks beginning to appear, and the center should yield when pierced with the flat of a knife.

While the cauliflower and chickpeas are roasting, prepare the onions by placing them in a saucepan with the remaining oil and some salt. Cook over low heat, stirring from time to time until caramelized and gooey, about ten minutes. Remove from the heat and set aside.

While the onions are cooking make the tahini drizzle by combining the tahini, lemon juice, hot sauce and salt in a bowl along with a teaspoon of boiling water. Whisk to combine into a smooth dressing and set aside until needed.

Toss the mixed greens with the balsamic vinegar, the now cooled cooking oil from the onions and a bit of salt. Mound them onto a plate.

Sprinkle the onions and the now crispy chickpeas over the greens and top with the cauliflower steak.

Drizzle liberally with your tahini dressing.

Inspiration recipe, here.


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