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:
Continued on the next page
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