Roasted Harissa Cauliflower Steaks with Creamy Herb Tahini and Crispy Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Harissa Cauliflower Steaks with Creamy Herb Tahini and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Harissa Cauliflower Steaks with Creamy Herb Tahini and Crispy Chickpeas

Enjoy a vibrant, plant-forward dish featuring thick cauliflower steaks delicately roasted with a spicy harissa glaze, paired with crispy chickpeas and a silky herb tahini dressing. This creative and satisfying meal balances warm, smoky flavors with the bright acidity of lemon and fresh herbs, offering an exciting twist to your usual veggie plate.

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NUTRITION

597kcal
Protein
38g
Fat
18.5g
Carbs
75.5g

SERVINGS

1 serving

INGREDIENTS

400g Cauliflower

1 cup Canned Chickpeas (240g)

1 tbsp Harissa Paste

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Mint)

1 clove Garlic

0.5 scoop Whey Protein Isolate

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the cauliflower into thick 'steaks' by cutting vertically. Reserve extra florets for roasting if desired.

  • 3

    In a bowl, toss the cauliflower steaks with 1 tablespoon of harissa paste, a drizzle of olive oil, minced garlic, salt, and pepper.

  • 4

    Place the cauliflower on a baking sheet lined with parchment paper and roast for 25-30 minutes, flipping halfway until tender and slightly charred.

  • 5

    Meanwhile, drain and rinse the chickpeas. Pat dry and toss them with a pinch of salt, a little extra harissa if you like more spice, and a drizzle of olive oil. Spread them on another baking sheet and roast for about 20 minutes until crispy.

  • 6

    For the creamy herb tahini sauce, combine tahini, lemon juice, chopped fresh herbs, a small splash of water to adjust consistency, and salt & pepper. Blend until smooth.

  • 7

    Once the cauliflower and chickpeas are roasted, remove them from the oven. While still warm, sprinkle in the whey protein isolate over the vegetable base; lightly stir into the tahini sauce to incorporate the protein boost without affecting the texture significantly.

  • 8

    Plate the roasted cauliflower steaks, spoon over the creamy herb tahini sauce, and top with crispy chickpeas. Garnish with additional herbs if desired and serve immediately.

Roasted Harissa Cauliflower Steaks with Creamy Herb Tahini and Crispy Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Harissa Cauliflower Steaks with Creamy Herb Tahini and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Harissa Cauliflower Steaks with Creamy Herb Tahini and Crispy Chickpeas

Enjoy a vibrant, plant-forward dish featuring thick cauliflower steaks delicately roasted with a spicy harissa glaze, paired with crispy chickpeas and a silky herb tahini dressing. This creative and satisfying meal balances warm, smoky flavors with the bright acidity of lemon and fresh herbs, offering an exciting twist to your usual veggie plate.

NUTRITION

597kcal
Protein
38g
Fat
18.5g
Carbs
75.5g

SERVINGS

1 serving

INGREDIENTS

400g Cauliflower

1 cup Canned Chickpeas (240g)

1 tbsp Harissa Paste

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Mint)

1 clove Garlic

0.5 scoop Whey Protein Isolate

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the cauliflower into thick 'steaks' by cutting vertically. Reserve extra florets for roasting if desired.

  • 3

    In a bowl, toss the cauliflower steaks with 1 tablespoon of harissa paste, a drizzle of olive oil, minced garlic, salt, and pepper.

  • 4

    Place the cauliflower on a baking sheet lined with parchment paper and roast for 25-30 minutes, flipping halfway until tender and slightly charred.

  • 5

    Meanwhile, drain and rinse the chickpeas. Pat dry and toss them with a pinch of salt, a little extra harissa if you like more spice, and a drizzle of olive oil. Spread them on another baking sheet and roast for about 20 minutes until crispy.

  • 6

    For the creamy herb tahini sauce, combine tahini, lemon juice, chopped fresh herbs, a small splash of water to adjust consistency, and salt & pepper. Blend until smooth.

  • 7

    Once the cauliflower and chickpeas are roasted, remove them from the oven. While still warm, sprinkle in the whey protein isolate over the vegetable base; lightly stir into the tahini sauce to incorporate the protein boost without affecting the texture significantly.

  • 8

    Plate the roasted cauliflower steaks, spoon over the creamy herb tahini sauce, and top with crispy chickpeas. Garnish with additional herbs if desired and serve immediately.