Week 3 Live Class Information
Image: My Intuitive Health
Roasted Cauliflower Steaks with Crispy Chickpeas and Herb Tahini Sauce
Servings
3-4
Ingredients
For the Cauliflower
- 1 cauliflower, cut into ¾ inch steaks
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1-2 tbsp olive oil
For the Herb Tahini Sauce
- ¼ cup tahini
- ¼ cup fresh basil
- 1 clove garlic
- Juice 1 lemon
- 1 tbsp maple syrup
- ½ tsp cumin
- ¼ tsp smoked paprika
- 3 tbsp water (or as needed to thin)
- 1 tbsp olive oil
- Salt, pepper
Quinoa
- 1 cup of dried quinoa (or grain of choice)
- 2-3 cups of vegetable or chicken broth (or water)
- 1 tbsp olive oil
- Salt and pepper to taste
Optional Garnish
- Toasted Pistachios
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 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 (and pistachios if you have). Spoon extra sauce on top and enjoy!
Equipment Needed
- Food processor/blender
- One sheet trays lined with parchment paper
- Medium sized pot
Shopping List
Produce
- 1 head of cauliflower
- Fresh basil
- 1 clove of garlic
- 1 lemon
Canned/Jarred
- Tahini
- Maple syrup
- Quinoa (or grain of choice)
- Vegetable or chicken broth (or water)
Pantry Staples
- Smoked paprika
- Cumin
- Olive oil
- Salt and pepper
Packaged
- Pistachios (shelled, roasted and salted ideally)
