Tender cauliflower, crunchy chickpeas, crispy yet chewy caramelized shallots and garlic, a creamy and herby tahini sauce, and nutty pistachios all play beautifully together.
– Cauliflower – Extra virgin olive oil – Chickpeas – Pistachios – Parsley – Shallots – Kosher salt – Garlic cloves – Cumin seeds – Coriander seeds – Aleppo pepper – Sea salt – Lemon – Tahini – Maple syrup – Ice water
Drizzle some of the olive oil over the cauliflower steaks, rubbing it into the crevices. Season with salt and pepper. Flip and repeat with the oil, salt, and pepper. Roast the cauliflower at 425ºF/218ºC for 25 minutes. Carefully flip the steaks and toss the chickpeas. Roast another 10 minutes until both sides are nicely browned.
Heat the olive oil over medium heat in a frying pan. Add the shallots and season with salt. Cook for 10 minutes, stirring occasionally, until the shallots are nicely golden brown. Add the sliced garlic and stir frequently for 6-8 minutes, until garlic is golden and shallots are deeply golden brown.
Add the tahini, lemon zest and juice, parsley, salt, cumin, garlic, and maple syrup to a food processor. Blend until the sauce starts to come together. Stream in the ice water and blend until smooth and creamy.
Transfer roasted cauliflower steaks to a serving platter. Drizzle a generous amount of herby tahini sauce on top (you may not need to use it all). Scatter the roasted chickpeas and caramelized shallot-garlic mixture on top. Scatter the chopped or ground pistachios and chopped parsley.
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