YOUR SOLIN GENERATED RECIPE
Crispy Turmeric Cauliflower Steaks with Tahini Drizzle
Enjoy vibrant, crispy cauliflower steaks seasoned with turmeric and spices, topped with a creamy tahini-yogurt drizzle and garnished with roasted chickpeas and hemp seeds. This dish offers an engaging blend of textures and flavors—from the slightly charred, tender cauliflower to the crunchy chickpeas and smooth, tangy drizzle—making it a satisfying, protein-boosting meal perfect for a balanced dinner.
INGREDIENTS
1/2 medium head Cauliflower (approx 300g)
1/2 cup Chickpeas, drained
150g Non-Fat Plain Greek Yogurt
1 tbsp Tahini
1 tbsp Hemp Seeds
1 tsp Olive Oil
1 tsp Turmeric Powder
Salt & Black Pepper to taste
1 tbsp Lemon Juice
PREPARATION
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Slice the cauliflower into thick steaks (around 1 to 1.5 inches) and reserve any loose florets for roasting alongside.
In a small bowl, drizzle 1 tsp of olive oil over the cauliflower steaks and florets. Season with 1 tsp turmeric powder, salt, and black pepper. Toss gently to coat evenly.
Arrange the cauliflower steaks and reserved florets on the baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are crispy and golden.
While the cauliflower roasts, prepare the roasted chickpeas. Rinse and drain the chickpeas, then season lightly with salt, pepper, and a pinch of turmeric if desired. Spread on another small baking sheet and roast for 15 minutes until slightly crisp.
In a small bowl, whisk together the non-fat Greek yogurt, tahini, and lemon juice to create a creamy drizzle. Adjust salt and pepper to taste.
Once the cauliflower is roasted, plate a cauliflower steak and spoon over the tahini drizzle. Top with the roasted chickpeas and sprinkle with hemp seeds for a nutty finish.
Serve immediately and enjoy the interplay of crispy, creamy, and tangy flavors.