Cauliflower Steaks with Caramelized Shallots

"This dish is hands-down one of the most unique, flavourful and filling dishes I've cooked in the last year!"

"Best thing I have ever made. I was even missing some spices and hot damn this was tasty! Thank you for the recipe!"

"OMG. This was phenomenal!! Thank you for this delicious dinner!! The flavor combination is unparalleled!"

Roast the Cauliflower Steaks.

Cut the cauliflower heads  into 3/4-inch steak-style  cuts and transfer them to a  rimmed baking sheet.

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.

Note: You’ll also toss the chickpeas with oil, salt, and pepper. Scatter them across  the two sheet pans.

Roast the cauliflower  for 25 minutes.

Flip the steaks and toss  the chickpeas. Roast  another 10 minutes.

Heat the olive oil in a frying pan. Add the shallots and season with salt.

While the cauliflower is roasting, make the caramelized shallots.

Cook for 10 minutes, until 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 cumin and coriander seeds and Aleppo pepper.

Cook for 1 minute, stirring very frequently, then transfer to a paper towel-lined surface.

Add the tahini, lemon zest and juice, parsley, salt, cumin, garlic, and maple syrup to a food processor.

Make the Herby-Tahini Sauce.

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.

Assemble the Dish.

Scatter the roasted chickpeas and caramelized shallot-garlic mixture on top.

Scatter the chopped or ground pistachios and chopped parsley.