This is a high fiber, gluten-free, dairy-free, vegan, vegetable dish that is so flavorful, I think you will love it! Try it for a special occasion and let me know what you think!
Serves: 8
Ingredients: 1 medium cauliflower 1 ½ TBS olive oil 3 TBS Indian spice mix (see below) ¼ c Tahini sauce (Trader Joe’s)
Indian spice mix: 1 large dried, black chili (remove seeds) 1 ½ TBS coriander seeds 1 ½ TBS cumin seeds 2 ½ tsp ground allspice 1 ¼ tsp white pepper ½ tsp ground turmeric
Caramelized onions: 1 tsp sea salt 2 large onions, sliced 1 TBS olive oil ½ tsp salt 1 tsp sugar
Garnish: 3 TBS roasted pine nuts or roasted garbanzo beans 1 tsp sumac ½ lemon, juiced
Preparation: Preheat oven to 375 F
Spice mix – yields ~5 TBS 1. Roast the deseeded chili and coriander and cumin seeds for 5-6 minutes. Remove from oven and cool. 2. Crumble the chili pepper and grind all the roasted spices to a powder. 3. Mix with dried ground spices and store in an airtight container.
Raise oven temp to 400 F
Cauliflower – 1. Place the whole cauliflower (including leaves and stem) in an ovenproof saucepan or corning ware round pan that fits snugly. 2. Fill the bottom of the pan with enough water to cover the stem and leaves. 3. Rub olive oil over the cauliflower and sprinkle with the spice mix and sea salt to create a crust. 4. Roast for 1½ hours until cauliflower is completely tender when tested with a knife.
Caramelized onions – 1. Heat olive oil in sauté pan and add onions and sea salt. Cook over low heat until golden. Add sugar and continue cooking until the onions are caramelized. 2. Remove from heat and set aside.
Serving – 1. Lift cooked cauliflower out of water and put on cutting board. 2. Cut into 8 thick slices, including leaves and stem. 3. Pour lemon juice over cauliflower steaks. 4. Top with caramelized onions. 5. Drizzle with tahini sauce. 6. Garnish with roasted pine nuts and sumac.
Nutrition Facts: Calories 170 Fat 11 gm Carbs 13 gm Fiber 5 gm Sugar 5 gm Sodium 260 mg Protein 5 gm
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