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CAULIFLOWER STEAKS

Crispy, Creamy, Completely On Plan
CAULIFLOWER STEAKS

Thick-cut cauliflower steaks roasted with smoky paprika alongside crispy chickpeas for added protein and crunch. The creamy tahini and roasted garlic sauce adds richness without any dairy. Great for a hearty vegetarian meal that tastes incredible.

Serves: 2 |
 Cook Time: 30-35 minutes

Ingredients

  • 1 cauliflower 
  • 1 tsp of smoked paprika 
  • 1 tbsp of oil 
  • ½ cup of tahini 
  • 6 tbsp lemon juice 
  • 6-8 tbsp of water 
  • 400g of chickpeas, rinsed and drained

Directions

  1. Set the oven to 220C. Line a baking tray with baking paper
  2. Remove the outer green leaves from the cauliflower head and trim the stem
  3. Use a large knife to cut the head into 1 inch thick slices
  4. Lay these down onto your tray and rub paprika and oil over the cauliflower. Season well with salt and pepper. Add the chickpeas to the same tray along with an entire head of garlic 
  5. Place into the oven for 20 minutes, or until cooked through
  6. Next make the salsa; whisk together tahini, salt and lemon juice until it thickens. Add one tbsp. of water at a time and mix until well incorporated. If you prefer a thinner sauce, just add more water
  7. Remove the garlic from the roasting tray and squeeze some of cloves out into the sauce, whisk until creamy 
  8. Serve by adding the warm steaks to a plate, topped with crispy chickpeas and drizzle the sauce over the top. Add some chopped parsley for freshness

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