Cauliflower Steak With Millet

Cauliflower steak with millet creamy tahini sauce and fresh cabbage salad is a meal I return to whenever I want something hearty vibrant and nourishing It is satisfying enough for dinner yet light and fresh with flavors that feel both familiar and globally inspired The roasted cauliflower brings richness the millet gives comfort and the cabbage salad adds brightness and crunch

I first made this dish when hosting a vegetarian dinner night for friends Everyone asked for seconds and I knew it would become a staple

Ingredients

• Cauliflower: firm and large helps cut into thick steaks without falling apart
• Olive oil: good quality oil enhances roasting and sauce richness
• Red bell pepper: adds sweetness and color to the marinade
• Garlic: fresh cloves deepen flavor in both cauliflower and sauce
• Millet: protein rich and naturally gluten free with a mild nutty taste
• Tahini: choose smooth light colored tahini for a creamy result
• Lemon juice: brightens the sauce with acidity
• Ground cumin: adds earthiness that balances tahini
• Cabbage: look for crisp tight heads for maximum crunch
• Carrot: choose fresh firm ones for bright color and sweetness
• Cucumber: adds cooling freshness
• Parsley: brings herbal freshness and light bitterness
• Salt and pepper: adjust each layer to taste for balanced seasoning
• Parmesan: optional but adds savory richness if not keeping vegan

Step-by-Step Instructions

Prepare the Oven and Cauliflower:

Preheat oven to 200 degrees Celsius Slice the cauliflower from top to bottom through the core into thick steaks about two centimeters to keep the pieces whole

Make the Marinade:

In a bowl mix olive oil finely chopped red bell pepper minced garlic salt and black pepper until well combined Use this to brush both sides of the cauliflower steaks thoroughly

Roast the Cauliflower:

Place the steaks on a parchment lined baking tray Roast in the hot oven for twenty five minutes until edges are golden and center is tender For extra flavor sprinkle Parmesan and return to oven for five more minutes

Cook the Millet:

Rinse millet thoroughly under cold water Bring four cups of water and a pinch of salt to a boil Stir in the millet reduce heat cover and simmer for twenty minutes Remove from heat and let stand covered for five minutes before fluffing with a fork

Blend the Tahini Sauce:

In a small bowl or blender combine tahini olive oil lemon juice ground cumin salt and pepper Whisk or blend until smooth If too thick add a spoon of water at a time until it is pourable

Prepare the Salad:

In a large bowl toss together shredded cabbage grated carrot sliced or grated cucumber and chopped parsley Drizzle with olive oil and season with salt and black pepper to taste

Assemble the Plate:

On each plate spoon a bed of fluffy millet Place a cauliflower steak on top Drizzle generously with tahini sauce Add a heap of crunchy salad on the side Garnish with fresh herbs or a sprinkle of seeds if desired

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Storage Tips

Keep leftover millet and cauliflower in separate containers in the fridge for up to four days Reheat cauliflower in a skillet or oven to restore crisp edges Keep salad and tahini in the fridge and add fresh before serving

Ingredient Substitutions

Swap millet with quinoa couscous or even brown rice for variety Use Greek yogurt or plant yogurt with herbs if tahini is unavailable For a spicy version add smoked paprika or chili flakes to the marinade

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Serving Suggestions

Serve with warm pita or flatbread for a more filling meal Pair with lentil soup or roasted chickpeas to round out the plate A glass of chilled white wine or mint tea complements flavors beautifully

Cultural Inspiration

Cauliflower steak comes from modern plant based cooking inspired by Mediterranean cuisine Millet is an ancient grain with roots in African and Asian cooking Tahini and cabbage salad bring in Middle Eastern freshness This dish is truly a meeting point of global traditions

The creamy tahini is my favorite part I love watching it melt slightly into the hot cauliflower and millet My kids often sneak spoonfuls before dinner is served

Frequently Asked Questions About Recipes

→ Can I use frozen cauliflower?

Yes, though fresh cauliflower holds its shape better when sliced into steaks and roasted.

→ How do I get millet fluffy?

Rinse thoroughly, simmer covered, then let sit off heat for five minutes before fluffing with a fork.

→ Can I make the tahini sauce in advance?

Yes. Store it in the fridge for up to one week. Stir before serving as it may thicken over time.

→ Can I grill the cauliflower steaks?

Absolutely. Grill on medium heat for 5 to 7 minutes per side until charred and tender.

→ Is this meal gluten-free?

Yes, provided all ingredients like millet and spices are gluten-free certified.

→ Can I replace millet with another grain?

Yes. Quinoa, couscous, or rice are great substitutes depending on your preference.

→ What are good sides or pairings?

Try mint tea, lentil soup, pita bread, or a yogurt dip to round out the meal.