Remove the leaves and trim the base of the cauliflower. Slice the cauliflower into 1-inch thick “steaks.” You should get about 3-4 steaks, depending on the size of the cauliflower.
Lay the cauliflower steaks on a baking sheet lined with parchment paper. Brush both sides of the cauliflower with olive oil and season with cumin, paprika, salt, and pepper.
Roast in the oven for 25-30 minutes, flipping halfway through, until the cauliflower is tender and caramelized with golden brown edges.
Step 2: Make the Millet Tahini Purée
Rinse the millet under cold water. In a medium saucepan, combine the millet and water (or vegetable broth). Bring to a boil.
Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the millet is tender and all the liquid is absorbed. Let it sit covered for 5 minutes, then fluff with a fork.
Transfer the cooked millet to a food processor or blender. Add tahini, lemon juice, olive oil, garlic powder, salt, and pepper.
Blend until smooth and creamy. If the purée is too thick, add a little water to reach your desired consistency.
Step 3: Assemble the Dish
Spoon a generous amount of the millet tahini purée onto each plate.
Top with a cauliflower steak, and drizzle with additional lemon juice if desired.
Garnish with chopped parsley, toasted sesame seeds, or sliced almonds for added texture and flavor.
Step 4: Serve
Serve the cauliflower steaks with millet tahini purée as a main dish or alongside a fresh salad or roasted vegetables. This dish also pairs well with a tangy yogurt sauce or fresh herb topping.
Serving and Storage Tips
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