Spiced Cauliflower Steaks with Curried Chickpeas & Tahini
These Spiced Cauliflower Steaks with Curried Chickpeas & Tahini are a delicious and simple main dish you can serve to vegetarian guests. Your meat-eating guests will also love these and they’re a fun way to get more veggies into your diet. These are special enough to serve at a holiday dinner yet simple enough to serve for any other occasion.
Spiced Cauliflower Steaks with Curried Chickpeas & Tahini Recipe
Servings: 4 "steaks"
Calories: 445kcal
Ingredients
For the cauliflower steaks:
- 2 heads cauliflower
- 1 teaspoon (2.3 g) sweet paprika
- 1 teaspoon (2 g) cumin
- ¾ teaspoon (4.5 g) kosher or fine sea salt
- ¾ teaspoon (2.25 g) garlic powder
- ½ teaspoon (1.2 g) smoked paprika
- ¼ teaspoon (0.6 g) freshly ground black pepper
- ¼ cup (60 mL) olive oil
Toppings:
- 1 (13.5-ounce/400-milliliter) can chickpeas, drained and rinsed
- ¼ teaspoon (0.6 g) sweet paprika
- ¼ teaspoon (0.5 g) cumin
- Pinch kosher or fine sea salt
- ¼ cup (60 mL) tahini (if needed, thin it to a drizzle consistency with 2-3 tablespoons water)
- 2 tablespoons (7.5 g) chopped fresh parsley leaves
Instructions
- Preheat the oven to 475°F and adjust the oven rack to the middle position. Line a baking sheet with foil.
- Remove the outer green leaves from the cauliflower heads and trim the stems (keeping enough stem to leave the cauliflower heads intact).
- With a large knife, cut into the center of one of the cauliflower heads to make two equal halves. Then cut a 1½-inch thick "steak" from each half. (If the cauliflower head is large, you might be able to get another steak from each cut side, but usually 2 thick steaks come from one cauliflower head.) Repeat this process with remaining cauliflower head to make 4 cauliflower steaks in total. (Save any leftover cauliflower florets for another use.)
- In a small bowl, whisk together the sweet paprika, cumin, salt, garlic powder, smoked paprika, and pepper.
- Place the cauliflower steaks on the prepared baking sheet and divide half of the spiced mixture among the four steaks. Drizzle with half the olive oil and massage the steaks to incorporate the spices into the nooks and crannies. Flip each steak and sprinkle with the remaining spice mixture and drizzle with remaining olive oil. Massage again to incorporate the spices into the steaks.
- Tightly cover the baking sheet with foil to enclose and bake for 5 minutes. Remove the foil and place back in the oven to roast until golden and crispy, about 10 minutes. Remove from the oven, gently flip the cauliflower steaks with a spatula, and place back in the oven to roast the other side until golden, crispy, and lightly charred, 7-10 minutes.
- While the cauliflower steaks roast, prepare the toppings: In a small mixing bowl, combine the chickpeas, paprika, cumin, and salt. Mix to combine.
- Transfer the cauliflower steaks to a serving plate and sprinkle with the seasoned chickpeas, drizzle with the tahini, and sprinkle with the parsley.
Nutrition
Nutrition Facts
Spiced Cauliflower Steaks with Curried Chickpeas & Tahini Recipe
Amount Per Serving
Calories 445
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g15%
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Sodium 538mg22%
Potassium 1258mg36%
Carbohydrates 45g15%
Fiber 14g56%
Sugar 10g11%
Protein 17g34%
Vitamin A 644IU13%
Vitamin C 143mg173%
Calcium 143mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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