Live: Cauliflower Steaks with Caramelized Shallots

Ingredients

• 1 large head Cauliflower (keep core attached, cut into 3/4‑1 inch thick steaks (about 4 steaks))
• 3 tablespoons Olive Oil (for brushing cauliflower and chickpeas)
• 1 pinch Kosher Salt (coarse, easy to pinch)
• 1 pinch Black Pepper (freshly ground)
• 1 15‑oz can Canned Chickpeas (drained, rinsed, and thoroughly dried)
• 4 large Shallots (thinly sliced (≈1/8 inch) using mandolin or sharp knife)
• 9 cloves Garlic (8 thinly sliced for caramelizing, 1 roughly chopped for sauce)
• 1 teaspoon Cumin Seeds (whole; can use ground cumin (½ tsp) if unavailable)
• 1 teaspoon Coriander Seeds (whole; can use ground coriander (½ tsp) if unavailable)
• 1 teaspoon Aleppo Pepper (mildly fruity, can substitute crushed red pepper flakes)
• 1 medium Lemon (zest and juice (≈3 tbsp juice))
• 85 grams Tahini (≈1/3 cup, smooth, good quality brand)
• 0.5 cup Fresh Parsley (loosely packed, stems trimmed thinly)
• 0.5 tablespoon Maple Syrup (for a touch of sweetness in the sauce)
• 3 tablespoons Ice Water (adds fluffiness to tahini sauce; add more if needed)
• 2 tablespoons Pistachios (roasted, salted, shelled) (half chopped, half ground into dust)

Instructions

1. Slice Cauliflower into Steaks

   Trim the leaves and cut off the bottom stem, leaving the core attached. Slice the head into 3/4‑to‑1‑inch thick steaks (you should get about 4 good steaks).

   Time: PT10M

2. Season the Steaks

   Brush each steak on both sides with olive oil, then sprinkle with a pinch of kosher salt and freshly ground black pepper, making sure to get oil into the crevices.

   Time: PT5M

3. Preheat Oven

   Preheat the oven to 425°F (218°C).

   Time: PT5M

   Temperature: 425°F

4. Roast Cauliflower Steaks

   Place the seasoned steaks on a baking sheet (no parchment) in a single layer. Roast for 25 minutes, then flip and roast another 10 minutes until golden and tender.

   Time: PT35M

   Temperature: 425°F

5. Prepare and Roast Chickpeas

   Drain and rinse the canned chickpeas, then pat them completely dry with a towel or salad spinner. Toss with 2‑3 tsp olive oil, a pinch of salt and pepper, and spread on a separate baking sheet. Roast alongside the cauliflower for 30‑35 minutes, stirring once halfway through, until crisp.

   Time: PT35M

   Temperature: 425°F

6. Slice Shallots

   Using a mandolin (or a sharp knife), slice the 4 large shallots into thin rounds about 1/8 inch thick.

   Time: PT5M

7. Slice Garlic

   Thinly slice 8 garlic cloves; set aside. Roughly chop one additional clove for the sauce.

   Time: PT2M

8. Caramelize Shallots

   Heat a 10‑inch skillet over medium heat, add 1 tbsp olive oil, then the sliced shallots. Sprinkle a pinch of salt and cook, stirring occasionally, for about 10 minutes until deep golden and sweet.

   Time: PT10M

   Temperature: medium heat

9. Add Garlic

   Add the thinly sliced garlic to the skillet and continue cooking 5‑7 minutes, stirring frequently so the garlic doesn’t burn.

   Time: PT6M

   Temperature: medium heat

10. Toast Spices

    Add 1 tsp cumin seeds, 1 tsp coriander seeds, and 1 tsp Aleppo pepper. Toast for about 30 seconds, stirring constantly.

    Time: PT1M

    Temperature: medium heat

11. Make Herby Tahini Sauce

    In a food processor combine tahini, parsley, lemon zest, lemon juice, maple syrup, a pinch of salt, the roughly chopped garlic clove, and 1/4 tsp ground cumin. Blend 30 seconds. Add 3 tbsp ice water and blend until smooth and spoon‑able, adding more water if needed.

    Time: PT7M

12. Finish Shallot‑Garlic Mix

    Transfer the caramelized shallot‑garlic mixture onto paper towels to drain excess oil, then sprinkle lightly with flaky sea salt.

    Time: PT2M

13. Prepare Pistachio Garnish

    Roughly chop half of the pistachios; grind the other half in a spice grinder to a fine dust.

    Time: PT3M

14. Assemble the Dish

    Plate each cauliflower steak, scatter roasted chickpeas over, spoon the caramelized shallot‑garlic mixture on top, drizzle generously with herby tahini sauce, and finish with pistachio dust and chopped pistachios.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

18 g

Fiber

8 g

Ingredient Substitutions

• Instead of Olive Oil: Avocado Oil
• Instead of Kosher Salt: Sea Salt
• Instead of Black Pepper: White Pepper
• Instead of Canned Chickpeas: Cooked dried chickpeas
• Instead of Shallots: Red onion
• Instead of Cumin Seeds: Ground Cumin
• Instead of Coriander Seeds: Ground Coriander
• Instead of Aleppo Pepper: Crushed Red Pepper Flakes
• Instead of Lemon: Lime
• Instead of Tahini: Cashew Butter, Almond Butter
• Instead of Fresh Parsley: Cilantro
• Instead of Maple Syrup: Agave Nectar
• Instead of Pistachios (roasted, salted, shelled): Toasted Pine Nuts

Equipment Needed

• Baking Sheet
• Large Cutting Board
• Sharp Knife
• Handheld Mandolin Slicer
• Salad Spinner (optional)
• 10‑inch Stainless Steel Skillet
• Food Processor
• Spatula
• Zester
• Lemon Juicer
• Measuring Spoons
• Paper Towels
• Spice Grinder (optional)
• Small Mixing Bowl

Critical Steps — Do Not Skip

• Slice cauliflower steaks while keeping the core attached for stability.
• Dry chickpeas completely before roasting to achieve crispness.
• Roast cauliflower without parchment for optimal browning.
• Caramelize shallots slowly; avoid high heat that burns them.
• Add garlic after shallots are golden to prevent burning.
• Toast whole spices briefly to release aroma without scorching.
• Use ice water to lighten the tahini sauce to a creamy, spoonable texture.
• Garnish with pistachio dust for a nutty, cheesy finish.

Chef Tips from the Video

• Use a salad spinner to dry canned chickpeas quickly and evenly.
• Coarse kosher salt lets you control seasoning more precisely than fine table salt.
• Ice water in tahini sauce creates a light, hummus‑like texture.
• Roasting without parchment gives a deeper caramelized crust on cauliflower.
• If you don’t have a mandolin, a very sharp chef’s knife works fine for thin slices.

Troubleshooting

Storage

Refrigerator: Tahini sauce: up to 7 days in a sealed jar. Roasted cauliflower and chickpeas: up to 4 days in airtight containers.

Freezer: Unroasted cauliflower steaks can be frozen for up to 2 months; sauce freezes well for 2 months.

Room temperature: Do not store at room temperature; ingredients are perishable.

Make-Ahead Tips

• Tahini sauce can be prepared 3‑4 days ahead and stored in the fridge.
• Roasted chickpeas keep well for several days; reheat briefly before serving.
• Caramelized shallots can be made a day ahead; store in a sealed container.
• Pistachio dust stays fresh for a week; keep in an airtight jar.

Frequently Asked Questions