This flavorful and hearty dish features roasted cauliflower steaks seasoned with paprika, garlic, and Parmesan cheese, paired with a creamy millet tahini purée. The combination of roasted vegetables and velvety purée makes it a satisfying vegetarian meal that’s both nutritious and delicious. Perfect as a main dish or a side for a larger meal!
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
Cauliflower Steaks:
- 1 large cauliflower, sliced into thick steaks
- 30 ml (2 tbsp) olive oil
- 1 tsp paprika
- 1–2 garlic cloves, minced
- Salt to taste
- 2–3 tbsp Parmesan cheese, grated
Millet:
- 1 cup (200 g) millet, rinsed well
- 4 cups (1 liter) water
Millet Tahini Purée:
- 200–300 g (1 ½–2 cups) cooked millet
- 30 ml (2 tbsp) olive oil
- 100 ml (½ cup) tahini
- 1 tsp cumin
- Salt to taste
- Juice of 1 lemon
- Vegetable oil and paprika for garnish
Directions
Cauliflower Steaks:
- Preheat your oven to 200°C (390°F).
- Mix olive oil, paprika, garlic, and a pinch of salt in a small bowl to make the sauce.
- Brush the cauliflower steaks generously with the sauce on both sides.
- Place the steaks on a baking tray lined with parchment paper and roast for 25 minutes.
- Sprinkle the roasted steaks with Parmesan cheese and return to the oven for an additional 5 minutes until the cheese is golden and melted.
Millet:
- In a medium saucepan, bring 4 cups of water to a boil. Add the rinsed millet and reduce to a simmer.
- Cook for 20 minutes or until the water is completely absorbed. Remove from heat and let it cool slightly.
Millet Tahini Purée:
- Place 200–300 g (1 ½–2 cups) of the cooked millet into a blender.
- Add olive oil, tahini, cumin, salt, and lemon juice. Blend until smooth and creamy.
- Adjust the seasoning as needed. If the purée is too thick, add a little water or olive oil to reach your desired consistency.
Assembly:
- Spread a generous layer of the millet tahini purée on a serving plate.
- Top with the roasted cauliflower steaks.
- Drizzle with vegetable oil and sprinkle with paprika for garnish.
Serving Suggestions
- Serve with a fresh green salad or steamed vegetables.
- Add a dollop of Greek yogurt or a drizzle of pomegranate molasses for a tangy twist.
- Pair with toasted pita bread or crusty bread.
- Serve alongside grilled chicken or fish for a non-vegetarian option.
- Add roasted chickpeas or nuts for extra crunch.
Cooking Tips
- Slice the cauliflower steaks evenly to ensure they cook uniformly.
- Use freshly grated Parmesan for the best flavor and texture.
- Soak millet for 15 minutes before cooking to reduce bitterness and enhance flavor.
- For a smoky flavor, add a pinch of smoked paprika to the cauliflower seasoning.
- Blend the millet tahini purée while it’s still warm for a smoother texture.
Nutritional Benefits
- Cauliflower is rich in vitamins C and K and low in calories.
- Millet is a gluten-free whole grain packed with fiber and protein.
- Tahini provides healthy fats and is an excellent source of calcium and iron.
- The dish is vegetarian, with optional vegan adaptation by omitting Parmesan.
Dietary Information
- Vegetarian (can be made vegan)
- Gluten-free
- Rich in plant-based protein and healthy fats
Nutritional Facts (Per Serving)
- Calories: ~300
- Protein: 10 g
- Carbohydrates: 35 g
- Fat: 12 g
- Fiber: 7 g
- Sodium: 300 mg
Storage
- Store leftover cauliflower and purée separately in airtight containers in the refrigerator for up to 3 days.
- Reheat the cauliflower in the oven at 180°C (350°F) for 10 minutes to retain its texture.
- The purée can be reheated gently on the stove or in the microwave, with a splash of water or oil to maintain its consistency.
Why You’ll Love This Recipe
- It’s a nutritious, plant-based meal that’s satisfying and filling.
- The roasted cauliflower is flavorful, and the millet tahini purée adds a creamy, nutty element.
- Perfect for meal prep and reheats well for a quick and delicious meal.
- It’s visually appealing and versatile enough for weeknight dinners or special occasions.
Conclusion
This Cauliflower Steaks with Millet Tahini Purée recipe is a wonderful balance of flavors and textures, making it a standout dish for vegetarians and meat-lovers alike. The earthy spices and creamy tahini purée elevate the humble cauliflower and millet into a gourmet delight. Serve this healthy, hearty meal and watch it become a family favorite!
Frequently Asked Questions (FAQ)
- Can I use quinoa instead of millet?
Yes, quinoa is a great substitute for millet and cooks in about the same time. - How do I ensure the cauliflower steaks don’t fall apart?
Cut the cauliflower from the center stem into thick steaks to keep them intact. - Can I make this recipe vegan?
Yes, replace Parmesan cheese with nutritional yeast or omit it altogether. - What if I don’t have tahini?
You can substitute tahini with almond butter or peanut butter for a different flavor. - Can I make the purée ahead of time?
Yes, store the purée in the refrigerator for up to 3 days and reheat before serving. - How can I make the dish spicier?
Add a pinch of cayenne pepper or chili flakes to the cauliflower seasoning. - Can I roast the cauliflower steaks in advance?
Yes, reheat them in the oven before serving to maintain their crisp texture. - What other vegetables can I serve with this dish?
Roasted carrots, zucchini, or bell peppers make excellent accompaniments. - Is this dish gluten-free?
Yes, the recipe is naturally gluten-free. - What can I use instead of vegetable oil for garnishing?
Olive oil or a flavored oil like garlic-infused olive oil works perfectly.