Cauliflower Steaks with Crispy Chickpeas and Tahini Dressing
Impress your guests with flavorful Cauliflower Steaks, Crispy Chickpeas and Tahini Dressing. Serves 4 people.
Cauliflower
- 2 cauliflower heads
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground paprika
- ¼ tsp cayenne pepper
- 1 tsp flaky salt
- 3 tbsp olive oil
Chickpeas
- 1 can of chickpeas, drained weight 240 g
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp flaky salt
- 1 tbsp olive oil
Dressing
- 2 tbsp tahini
- Juice from ½ lemon
- ½ dl water
- 1 tsp liquid honey
- Flaky salt
Garnish
- Pomegranate seeds from ½ pomegranate
- Flat-leaf parsley
Product used in this article
G- 800 Plancha
G-800 Plancha with lid and 3 gas burners. With a cast iron grate and thermometer on the lid. Control buttons with LED light that changes color to show the heat is on.
The lights turn white when the grill is heating and when the grill gets hot the color changes to red. This is a beast that you will enjoy every day.
This is the way to make it…
Method
- Cut the cauliflower into thick slices. You should end up with four good, intact slices.
- Mix the dry spices and combine them with olive oil.
- Brush the cauliflower steaks with the marinade and let them sit to marinate.
- Drain the chickpeas and rinse them under cold water. Dry them thoroughly and place them in a bowl.
- Mix the dry spices and combine them with olive oil. Toss the marinade with the chickpeas until evenly coated.
- Stir the tahini together with lemon juice. Thin the dressing with water and season to taste with honey and flaky salt.
- Heat up the plancha (griddle).
- Brush the cooking surface with oil.
- Cook the cauliflower steaks until they are tender and have a nice sear.
- Cook the chickpeas until they are crispy on the side.
- Arrange the cauliflower on a platter with the crispy chickpeas, drizzle the tahini dressing over, and garnish with pomegranate seeds and chopped flat-leaf parsley.
