Cauliflower Steaks with Caramelized Shallots
User Reviews
5
151 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
4 to 8 (main or side)
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Calories
486 kcal
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Cuisine
Mediterranean
Cauliflower Steaks with Caramelized Shallots
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Cauliflower Steaks with Caramelized Shallots presents thick-cut cauliflower slices roasted with olive oil and seasoned simply with salt and pepper. The method maintains the cauliflower’s sturdy texture and nutty taste. It features caramelized shallots and garlic cooked with spices to bring a sweet and aromatic contrast. A herby tahini sauce with lemon zest, parsley, and maple syrup adds a tangy, creamy element to the dish. Roast chickpeas and chopped pistachios provide crunchy texture and savory notes.
Description
This recipe slices large cauliflower heads into thick steaks, preserving the core to hold the sections together. The steaks are rubbed with olive oil and roasted at a high temperature until tender and browned. Alongside, chickpeas are tossed with olive oil and roasted for added texture.
The caramelized shallots and garlic are cooked slowly with spices such as cumin seeds, coriander seeds, and Aleppo pepper, producing a fragrant and sweet topping that complements the roasted cauliflower’s mild earthiness. A rich tahini sauce, flavored with lemon juice and zest, garlic, cumin, and fresh parsley, adds a bright and creamy note that balances the dish.
This dish can be served as a vegetarian main course or an elegant side. The crunch from pistachios and chickpeas contrasts with the tender-stemmed cauliflower steaks. Loose cauliflower florets from slicing can be repurposed to avoid waste.
The tahini sauce brands suggested are known for good consistency; pistachios should be toasted in a dry pan before chopping to enhance flavor. A mandoline slicer is recommended for uniform shallot slices.
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Ingredients
- 2 cauliflower large heads
- 3 to 4 tablespoons extra virgin olive oil divided
- 1 (15-ounce/425g) chickpeas canned, drained and rinsed
- ¼ cup (30g) pistachios shelled, roasted
- 1 flat-leaf parsley chopped, handful
Caramelized Shallots and Garlic
- 4 shallots very thinly sliced (about 1/8" thick, large
- 3 tablespoons extra virgin olive oil
- kosher salt
- 8 garlic thinly sliced (try to slice as evenly as possible for even cooking, cloves
- 1 teaspoon cumin seeds whole
- 1 teaspoon coriander seeds whole
- 1 teaspoon Aleppo pepper (or 1/4 to 1/2 teaspoon red pepper flakes)
- sea salt flaky or coarse
Herby Tahini Sauce
- 1 lemon zested and juiced (about 3 tablespoons, medium
- Heaping 1/3 cup (85g) tahini well stirred
- ½ cup (10g) flat-leaf parsley leaves and tender stems
- ½ teaspoon kosher salt
- ¼ teaspoon cumin ground
- 1 garlic roughly chopped, fat clove
- 1/2 tablespoon maple syrup
- 3 tablespoons water more as needed, ice water
Instructions
- Preheat your oven to 425ºF/218ºC and slice the cauliflower. Trim the tough outer leaves from each cauliflower. Trim the bottom stem off but keep the core intact (this is essential for getting steak-style cuts). Slice from the top down into ¾-inch thick steaks.NOTE: You will get quite a few loose florets.*****
- Prep the cauliflower: Arrange the cauliflower steaks on two rimmed sheet pans in a single layer (no parchment paper). Drizzle the steaks with about 2 tablespoons of olive oil, rubbing it into the crevices, and sprinkle generously with salt and pepper. Flip the steaks and rub in another tablespoon of oil and season with salt and pepper.
- Prep the chickpeas: Transfer rinsed chickpeas to a clean towel and gently rub to dry; or transfer to a salad spinner to dry even better. In a bowl, toss the chickpeas with 2 to 3 teaspoons of olive oil, and season with ¾ teaspoon kosher salt and several cracks of black pepper. Scatter the chickpeas across the two sheet pans amongst the steaks.
- Roast the cauliflower in the oven for 25 minutes, undisturbed. Remove from the oven and use a wide spatula to carefully flip the steaks. Toss the chickpeas. Continue roasting for another 10 minutes, until the steaks are nicely browned on both sides and the chickpeas are crunchy and browned.
- Meanwhile, make the caramelized shallots and garlic: Heat the olive oil in a heavy-bottomed frying pan over medium heat and line a surface with a couple paper towels. Once hot, add the shallots and season with some salt. Cook for 10 minutes, stirring occasionally. Once the shallots are nicely browned, add the garlic and cook for another 6 to 8 minutes, stirring frequently, until the shallots are completely soft and have golden-brown fried edges and the garlic is golden but not browned. Add the cumin seeds, coriander seeds, and Aleppo pepper and cook for 1 minute, stirring very frequently. Transfer shallot mixture to paper-towel lined surface (to absorb excess oil) and lightly sprinkle with salt.
- Make the herby tahini sauce. Add lemon zest, lemon juice, tahini, parsley, salt, several cracks of black pepper, cumin, and maple syrup to a food processor. Blend until the sauce starts to come together. With the motor running, add the ice water gradually. Blend until smooth and creamy. Add another spoon of water as needed until creamy but not stiff. Taste for seasonings, adding a pinch more salt as needed. The tahini sauce will thicken after resting. You can also make the sauce 3-4 days in advance.
- If you have a spice grinder, blitz half of the roasted pistachios for the "pistachio dust" (it's cheesy and nutty, so good!).
- Assemble the dish: Transfer the cauliflower steaks to a serving platter. Spoon a generous amount of the tahini sauce on top, and top with the caramelized shallots and garlic. Scatter the pistachios on top, and if using, the roasted chickpeas. Top with the chopped parsley.
Notes
- Large cauliflower heads yield 3 thick steaks; smaller ones yield 2; thicker steaks (1 inch) require longer roasting times.
- Toast raw pistachios in a dry pan over medium heat until golden, about 3 to 5 minutes, then chop before use.
- Use a mandoline slicer to achieve evenly thin shallot slices for consistent caramelization.
- Tahini sauce brands such as Soom, Seed + Mill, and Whole Foods 365 provide good texture and flavor.
- Save loose cauliflower florets from slicing for use in other dishes to minimize waste.
Nutrition Information
Show Details
Calories
486kcal
(24%)
Carbohydrates
51g
(17%)
Protein
17g
(34%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
18g
(90%)
Sodium
456mg
(19%)
Potassium
1837mg
(39%)
Fiber
17g
(68%)
Sugar
13g
(26%)
Vitamin A
2786IU
(56%)
Vitamin C
262mg
(291%)
Calcium
223mg
(22%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4to 8 (main or side)
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 51g | 17% |
| Protein | 17g | 34% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Sodium | 456mg | 19% |
| Potassium | 1837mg | 39% |
| Fiber | 17g | 68% |
| Sugar | 13g | 26% |
| Vitamin A | 2786IU | 56% |
| Vitamin C | 262mg | 291% |
| Calcium | 223mg | 22% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
151 reviews
Excellent
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