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