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 parsley (or 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
For the Chickpeas
- 1 can of chickpeas
- ½ tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper to taste
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 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
- Food processor/blender
- Two sheet trays lined with parchment paper
- Medium sized pot
Shopping List
Produce
- 1 head of cauliflower
- Fresh parsley (or basil)
- 1 clove of garlic
- 1 lemon
Canned/Jarred
- 1 can of chickpeas (15 oz)
- 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)
