Herb Roasted Cauliflower Steaks with Lemon Chickpea Puree and Crispy Shallots

Ingredients

• •1 large head of cauliflower, sliced into 1-inch thick steaks
• •3 tablespoons olive oil, divided
• •1 teaspoon smoked paprika
• •1 teaspoon garlic powder
• •1 teaspoon dried thyme
• •Salt and freshly ground black pepper, to taste
• •1 cup canned chickpeas, drained and rinsed
• •2 tablespoons lemon juice
• •1 clove garlic, minced
• •2 tablespoons tahini
• •1/4 cup water, plus more as needed
• •2 medium shallots, thinly sliced
• •2 tablespoons all-purpose flour (or gluten-free flour)
• •Vegetable oil for frying
• •2 tablespoons chopped fresh parsley, for garnish

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   Cut the cauliflower into 1-inch thick steaks, being careful to keep the florets intact. You should get about 2-3 steaks from a large head of cauliflower.

3. 3

   In a small bowl, mix 2 tablespoons of olive oil with smoked paprika, garlic powder, dried thyme, salt, and freshly ground black pepper. Brush this mixture generously over both sides of the cauliflower steaks.

4. 4

   Place the cauliflower steaks on the prepared baking sheet and roast in the oven for 25-30 minutes, flipping halfway through, until golden and tender.

5. 5

   Meanwhile, prepare the lemon chickpea puree. In a blender or food processor, combine the chickpeas, lemon juice, 1 tablespoon of olive oil, minced garlic, tahini, and 1/4 cup of water. Blend until smooth, adding more water if needed to achieve a creamy consistency. Season with salt and pepper to taste.

6. 6

   To make the crispy shallots, heat about 1/4 inch of vegetable oil in a small skillet over medium heat. Toss the thinly sliced shallots with flour until lightly coated. Fry the shallots in batches until golden brown and crispy, about 2-3 minutes per batch. Transfer to a paper towel-lined plate to drain and sprinkle with a pinch of salt.

7. 7

   To serve, spread a generous portion of the lemon chickpea puree onto a plate. Top with a roasted cauliflower steak, then sprinkle with crispy shallots and freshly chopped parsley. Serve immediately and enjoy!