Roasted Cauliflower Steaks with Crispy Chickpeas and Herb Tahini Sauce

Roasted Cauliflower Steaks with Crispy Chickpeas and Herb Tahini Sauce

Week 3 Live Class Information

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Roasted Cauliflower Steaks with Crispy Chickpeas and Herb Tahini Sauce

Servings

3-4

Ingredients

For the Cauliflower
For the Herb Tahini Sauce
For the Chickpeas
Quinoa
Optional Garnish

Instructions

Preheat the oven to 400 degrees. Cut the cauliflower steaks into 3/4 inch and place on a sheet tray lined with parchment paper. Season with oil and spice. Bake for 25 minutes in a 400 degree oven, then flip, and bake for another 10 min.

For the Chickpeas

Drain and rinse the can of chickpeas. Pat dry and then line onto the sheet tray. Season with spices and oil. Toss with your hands and bake for about 25 minutes until crispy.

For the Quinoa

Cook the quinoa according to package instructions. Cook 1 cup of quinoa to 2 cups of liquid in a medium pot over medium high heat. Bring the mixture to a boil and then reduce to a simmer and cover to cook for 15 minutes, or until all the liquid has been absorbed. Season with salt, pepper, and a dash of olive oil. 

For the Sauce

Add all the ingredients to a food processor and blend until smooth. Taste for seasoning and adjust.

To Assemble

On a serving plate, spoon some quinoa and top it with a layer of sauce, followed by a cauliflower steak, crispy chickpeas (and pistachios if you have). Spoon extra sauce on top and enjoy! 

Equipment Needed

Shopping List

Produce
Canned/Jarred
Pantry Staples
Packaged

Holistic Cooking & Nutrition Counseling

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