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Course Main Course
Cuisine Vegan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 2 to 3 tbsp olive oil, plus dash of salt & pepper
  • 1 large head of cauliflower, or 2 small ones
  • 1/4 cup tahini
  • 1 large garlic clove
  • 1/2 cup fresh lemon juice
  • 1/4 cup nutritional yeast
  • 2 tbsp olive oil
  • 3 tbsp water
  • 1/2 tsp sea salt
  • 1 tbsp olive oil
  • 1/2 cup onion, diced
  • 14 oz can organic chickpeas
  • 3/4 cup sun-dried tomatoes

Instructions

  1. Preheat oven to 350F.  Clean and remove the leaves from the cauliflower and cut the bottom so it will sit flat.  Slice the cauliflower vertically into 3/4 inch slices.  Brush both sides of the slices with olive oil, salt and pepper.  In a cast iron grill pan cook for 5-8 minutes on each side until it starts to brown slightly.  (You could also use a George Foreman Grill or something similar).  Put the cast iron pan into the oven for 30 minutes, covered.  (Or transfer from grill onto a baking sheet and into the oven).  

  2. While that is cooking, prepare the sauce. Combine tahini, garlic, lemon juice, nutritional yeast, olive oil, water, and salt in a food processor or high speed blender until smooth.

  3. Next, in a medium sized pan, heat olive oil on medium. Add diced onion and saute 5 minutes. Add the chickpeas and sun-dried tomatoes and saute for 10 minutes. 

  4. Remove the cauliflower steaks from the oven. Top each slice with the chickpea and sun-dried tomato mixture. Drizzle with the tahini sauce. Enjoy!