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
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.
G-800 Plancha
High-Heat Cooking, Full Flavor
The Cozze G-800 Plancha is built for powerful, even heat – perfect for searing meats, grilling vegetables, or cooking delicate seafood with precision. With a spacious cooking surface and sleek design, it’s ideal for versatile outdoor cooking. Whether it’s breakfast, lunch, or dinner, the G-800 brings the heat and the flavor.
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