If you’re ready for a showstopper of a vegetable dish that’s bursting with flavor, color, and delightful crunch, these Cauliflower Steaks with Caramelized Shallots are exactly what you need. Thick, golden-crusted cauliflower “steaks” are roasted with crispy chickpeas, then draped in silky herby tahini sauce, crowned with a tumble of caramelized shallots and golden garlic, and showered with pistachios for extra magic. Every element stacks up for a gorgeous and satisfying main or side. As the final flourish, transfer the cauliflower steaks to a serving platter and let everyone marvel!

Cauliflower Steaks with Caramelized Shallots Recipe - Recipe Image

Ingredients You’ll Need

This recipe brings a handful of humble ingredients together in the most delicious way. Each one plays a starring role, balancing savory, nutty, creamy, and zesty notes—you don’t need a lot, but you do need the right players to make every bite unforgettable.

Cauliflower: Look for big, firm heads so you can cut nice thick “steaks” that hold their shape during roasting.
Extra virgin olive oil: Use plenty for juicy, crisped steaks and deeply caramelized shallots.
Canned chickpeas: Roasted right on the pan, these become little flavor bombs of salty crunch.
Pistachios: Shelled, roasted pistachios bring a pop of toasty color and nutty flavor.
Flat-leaf parsley: Fresh, herby goodness both in the tahini sauce and scattered as garnish.
Shallots: Caramelized until plush and jammy, they add a savory-sweet depth over the steaks.
Kosher salt: For bringing out the best in every bite.
Garlic: Sliced and browned for addictive, tender slivers amid the shallots.
Whole cumin and coriander seeds: Bloomed with the shallots for warmth and gentle spice.
Aleppo pepper (or red pepper flakes): Just a pinch perks everything up with a little heat.
Flaky or coarse sea salt: For that final, chef-y crunch on top.
Lemon: Both zest and juice add brightness to cut the richness of the tahini and veggies.
Tahini: The backbone of the herby sauce—choose creamy, well-stirred tahini for smoothness.
Maple syrup: A touch of sweetness rounds out the earthy sesame and lemon notes.
Ice water: Essential for getting that dreamy, pourable sauce consistency.
Black pepper: For just enough bite throughout.

How to Make Cauliflower Steaks with Caramelized Shallots

Step 1: Preheat and Slice Your Cauliflower

Start by firing up your oven to 425ºF (218ºC). Remove those tough outer leaves and carefully trim just the very base of the stem—leave most of the core intact so you can cut lovely, sturdy “steaks.” Working from the top down, slice thick ¾-inch slabs. Don’t stress about the loose florets; you’ll get plenty and they roast up deliciously alongside the steaks.

Step 2: Season and Arrange the Cauliflower

Lay the cauliflower steaks flat on two rimmed sheet pans, making sure not to crowd them. Drizzle generously with olive oil and rub it right into the cracks and crevices for maximum flavor. Sprinkle well with salt and pepper, then flip and repeat on the other side. This step makes all the difference for golden, tasty edges.

Step 3: Prep the Chickpeas

Drying chickpeas thoroughly is the secret to crispiness! Toss them in olive oil, salt, and black pepper. Scatter them around the cauliflower on the pans—they’ll crisp up as the steaks roast, adding a satisfying crunch to each bite.

Step 4: Roast Away

Pop everything in the oven and resist the temptation to move it for 25 minutes, letting those surfaces brown and caramelize. Once they’re golden underneath, carefully flip the steaks with a wide spatula and give the chickpeas a toss. Slide the pans back in for about 10 more minutes until the cauliflower is deeply browned on both sides and the chickpeas are crisp.

Step 5: Make the Caramelized Shallots and Garlic

As your veggies roast, heat olive oil in a heavy pan over medium heat. Add thinly sliced shallots with a sprinkle of salt, stirring occasionally until they turn golden and jammy—about 10 minutes. Stir in your thinly sliced garlic and cook until just golden and soft. Finally, toss in cumin, coriander, and Aleppo pepper, cooking another minute. Let this fragrant mix drain on a paper towel and hit it with a pinch of salt.

Step 6: Whiz Up Herby Tahini Sauce

In a food processor, blend lemon zest and juice, tahini, parsley, salt, pepper, cumin, and maple syrup. Start drizzling in ice water as you blend. You’re looking for a creamy, pourable texture that’s not stiff. Taste and adjust with extra salt or lemon if needed. Pro tip: Make this sauce ahead, as flavors only get better with time!

Step 7: Crush the Pistachios

If you’ve got a spice grinder, zip half the pistachios into “pistachio dust.” This fine crumb is outrageously good for sprinkling—it mimics cheese and delivers savory, nutty magic you’ll want on almost everything.

Step 8: Transfer the Cauliflower Steaks to a Serving Platter

Here comes the moment you’ve been waiting for: transfer the cauliflower steaks to a serving platter. Spoon over plenty of herby tahini sauce, pile on the caramelized shallots and garlic, and finish with roasted chickpeas and pistachios. A final scatter of parsley seals the deal. Now, transfer the cauliflower steaks to a serving platter and get ready for applause!

How to Serve Cauliflower Steaks with Caramelized Shallots

Garnishes

After you transfer the cauliflower steaks to a serving platter, let your creative side run wild with garnishes! Sprinkle with flaked sea salt, freshly ground black pepper, extra chopped parsley, or a touch more lemon zest for sparkle. Those crispy chickpeas and pistachio dust are non-negotiable for crunch and color. Even a drizzle of good olive oil makes the final dish feel restaurant-worthy.

Side Dishes

This dish is a feast on its own, but you can pair it with fluffy grains like couscous, quinoa, or farro for a heartier meal. For something fresher, serve with a big green salad, tabbouleh, or some crusty sourdough—anything to help mop up that stunning tahini sauce when you transfer the cauliflower steaks to a serving platter.

Creative Ways to Present

Think beyond a traditional pile-up! Spread herby tahini sauce along the bottom of the platter, neatly arrange the steaks, then layer on toppings for a composed look. Or, serve individual cauliflower steaks topped with all the fixings for elegant dinner plates. You can even assemble them on a large wooden board, family-style, so guests can mix-and-match as they please. However you choose, transfer the cauliflower steaks to a serving platter and let everyone dig in.

Make Ahead and Storage

Storing Leftovers

Leftover cauliflower steaks and topping components keep beautifully. After you transfer the cauliflower steaks to a serving platter and serve, any extra filet can be refrigerated in airtight containers for up to 3 days. Store the herby tahini sauce, caramelized shallots, and roasted chickpeas separately to keep textures at their best. When ready to eat, just reassemble as desired.

Freezing

While you can freeze cooked cauliflower steaks (wrapped well to avoid freezer burn), know that their texture will soften once thawed. The tahini sauce and chickpeas, however, are best enjoyed fresh—freezing may change their consistency and bite.

Reheating

To revive leftover cauliflower steaks, reheat in a hot oven (400ºF/200ºC) for 10-12 minutes until warmed through and slightly crisped on the edges again. The sauce can be brought to room temperature or gently warmed over low heat, and chickpeas can be toasted in a dry skillet to crisp them back up. After reheating, simply transfer the cauliflower steaks to a serving platter to serve once more!

FAQs

Can I use frozen cauliflower?

Frozen cauliflower isn’t ideal for steaks, since it tends to fall apart and lacks the structure you need for thick, slab-like cuts. For this dish to really shine, use fresh cauliflower—trust me, it’s worth it!

What if I don’t have Aleppo pepper?

No worries at all! Substitute with 1/4 to 1/2 teaspoon of red pepper flakes, or skip it for a milder version. Aleppo pepper just adds a gentle heat and a little fruitiness to the caramelized shallots, but the recipe is flexible.

Can I make the tahini sauce in advance?

Absolutely. The herby tahini sauce actually gets even tastier as the flavors meld in the fridge, and you can make it 3–4 days ahead. Just give it a good stir before using and, if it thickens too much, whisk in a splash of cold water to loosen it up.

How do I keep the cauliflower steaks from breaking?

It’s all about keeping the core intact when slicing and handling them gently during flipping. Using a wide spatula helps, and don’t worry if a few pieces break—those “steaklets” are extra golden and tasty roasted bits!

Is this recipe vegan and gluten-free?

Yes on both counts! These cauliflower steaks with caramelized shallots are naturally vegan and gluten-free, and there’s nothing here that needs substituting. Just double-check labels if you’re using prepared tahini or seasonings to be safe.

Final Thoughts

I can’t wait for you to try this wildly flavor-packed dish and experience firsthand just how satisfying vegetables can be. Gather your ingredients, get the oven roaring, and most importantly, don’t forget to transfer the cauliflower steaks to a serving platter and serve them with pride—you might just find your new favorite dinner!

Cauliflower Steaks with Caramelized Shallots Recipe

★★★★★

5.3 from 8 reviews

Author: lilan
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Delicious and flavorful Cauliflower Steaks with Caramelized Shallots recipe featuring roasted cauliflower, crispy chickpeas, herby tahini sauce, and a sprinkle of pistachios. A satisfying vegetarian dish that’s perfect for a special meal or entertaining.

Instructions

Preheat and Slice Cauliflower: Preheat oven to 425ºF/218ºC. Slice cauliflower into ¾-inch thick steaks.
Prep Cauliflower: Arrange steaks on sheet pans, drizzle with olive oil, season, and roast.
Prep Chickpeas: Dry chickpeas, toss with olive oil, salt, and pepper, then scatter on sheet pans.
Roast Cauliflower: Roast in the oven until browned, flipping halfway through.
Caramelize Shallots and Garlic: Cook shallots, garlic, and spices until browned and fragrant.
Make Tahini Sauce: Blend lemon zest, juice, tahini, parsley, salt, pepper, cumin, and maple syrup until creamy.
Assemble Dish: Place cauliflower steaks on a platter, top with tahini sauce, caramelized shallots and garlic, pistachios, chickpeas, and parsley.

Notes

*Keep the cauliflower core intact for steak-like cuts.
**Blitz half of the roasted pistachios for ‘pistachio dust’.
***Slice shallots thinly for even caramelization.
****Stir tahini well before using for a smooth sauce.
*****Loose florets can be roasted alongside steaks for variety.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 7g
Sodium: 610mg
Fat: 24g
Saturated Fat: 3.5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg

Keywords: Cauliflower Steaks, Vegetarian, Tahini Sauce, Caramelized Shallots, Chickpeas