Cauliflower Steaks With Roasted Chickpeas and Harissa Yogurt Sauce

• Prep Time: 10 minutes
• Roasting Chickpeas: 30 minutes
• Roasting Cauliflower Steaks: 10 minutes
• Total time: 50 minutes

Ingredients

Harissa Yogurt Sauce For Serving:

• ½ cup plain yogurt
• 1 tablespoon harissa sauce
• 1 tablespoon Tahini
• 1 teaspoon fresh lemon juice
• 1 small clove garlic, minced
• 1 teaspoon zaatar seasoning
• ⅛ teaspoon sea salt

Sheet Pan For Chickpeas:

• 1 Half Sheet Pan (Cookie Sheet), about 18-inches by 13-inches

Olive Oil and Spice Mixture For Chickpeas:

• 3 tablespoons olive oil
• 1 to 2 cloves garlic, minced
• ½ teaspoon ground cumin
• ½ teaspoon ground paprika
• Dash of red cayenne pepper
• Dash of ancho chile powder
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Chickpeas:

• One 15.5-ounce can chickpeas (garbanzo beans), rinsed and drained or 1⅔ cups cooked chickpeas

Onion and Red Pepper For Chickpeas:

• ½ small onion, thinly sliced
• 1 red or yellow pepper, seeded and thinly sliced

Pan For Cauliflower Steaks:

• Large 13-inch cast iron or carbon steel skillet

Marinade For Cauliflower:

• ¼ cup olive oil
• 2 tablespoons harissa sauce (see comments below)
• 2 teaspoons zaatar spice
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper

Cauliflower:

• 2 medium heads of cauliflower
• 2 tablespoons olive oil

Butter For Basting:

• 2 tablespoons butter

Mushroom Broth:

• ¼ cup mushroom broth

Optional Fresh Chives For Garnish:

• Fresh snipped chives

Ingredients

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Instructions

1. In a small bowl, whisk together the ingredients for the harissa yogurt sauce.
2. Cover the bowl and refrigerate the yogurt sauce.
3. Preheat oven to 375°.
4. In a small mixing bowl combine olive oil and spice mixture for chickpeas.
5. Add rinsed and drained chickpeas, sliced onion and red pepper; tossing to coat.
6. Spread the chickpea mixture in the bottom of a cookie sheet.
7. Bake the chickpea mixture for 30 minutes.
8. Remove the chickpea mixture from the oven and set aside.
9. Turn Down Oven To: 325°
10. Prepare the marinade for the cauliflower steaks:
11. In a small bowl whisk together the olive oil, harissa sauce, zaatar, salt and pepper.
12. Pour the cauliflower marinade into a shallow pie pan or small baking sheet; set aside.
13. Working with one head of cauliflower at a time, peel the leaves off of the head of cauliflower.
14. Using a large chef's knife, cut the stem off leaving 1-inch or enough stem for the florets to stay intact. This will leave the base flat and stable on the cutting board and will make it easier to cut into the cauliflower evenly.
15. Place the head of cauliflower stem side down on the cutting board.
16. Wet your chefs knife liberally before cutting the steaks. This will make the knife slick and nonstick when it comes in contact with the cauliflower.
17. Cut 1-inch off the left and right edges of the cauliflower, leaving about 2 inches of the center intact. ***Store the trimmed edges in an airtight container for use in another recipe***
18. Slice the remaining portion of cauliflower in half, resulting in two 1-inch steaks. The more even the steaks, the more evenly they will cook.
19. Repeat the above steps for the second head of cauliflower.
20. You should now have 4 cauliflower steaks that are approximately 1-inch thick.
21. Gently pick up one of the cauliflower steaks and place it in the marinade, turning over to coat both sides. Use your fingers to coat the edges of the steak with marinade.
22. Set the steak on the cutting board and repeat the process with the remaining steaks.
23. Place a 13-inch cast-iron or carbon steel skillet on the stovetop over medium-high heat and add 1 tablespoon of olive oil.
24. Once the skillet is smoking, carefully place the steaks in the hot pan and let them brown on one side for 90 seconds, or until the edges begin to char.
25. Turn the steaks over gently and brown second side for about 30 seconds or until they are charred.
26. Add 2 tablespoons of butter to the pan. As the butter melts and browns baste the steaks in the browned butter.
27. Add the mushroom broth to the pan and let it come to a boil.
28. Spoon any remaining marinade over the steaks.
29. Remove the pan from the stovetop and place on the middle rack of the 325° oven.
30. Roast for 8 to 10 minutes.
31. Use a paring knife to test if cauliflower is done cooking. If the knife pushes into the flesh easily, it is finished cooking. If you feel resistance, continue cooking for a few more minutes or until the knife pierces the cauliflower without resistance.
32. Transfer the steaks to a serving platter.
33. Spoon the roasted chickpea mixture over the cauliflower steaks.
34. Drizzle the harissa yogurt sauce over the steaks.
35. Garnish with optional snipped chives.
36. Serve.

Comments

Serves 4.

Do Ahead Tip #1: Prepare the harissa yogurt sauce 2 hours before cooking the cauliflower steaks, refrigerate until needed.

Do Ahead Tip #2: Prepare the cauliflower marinade 1 hour before cooking the steaks, set aside until needed.

Do Ahead Tip #3: Prepare the chickpea marinade 30 minutes in advance; set aside until needed.

Harissa sauce can be found in most stores at the condiment aisle. Purchase either the mild or the spicy version based on your personal taste.

Categorized in

• Vegetarian
• Featured Recipes
• Beans
• Middle Eastern
• Vegetables

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