California Cauliflower Steak Grain Bowl
California weeknight tradition reading a thick cauliflower steak grilled hard with za'atar and lemon, plated over herbed farro with chickpeas, pomegranate seeds, and a tahini yogurt drizzle for the West Coast plant-led dinner bowl of bright fresh depth.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim cauliflower stems flush and cut one 3cm-thick steak from the center of each head. Pick and finely chop parsley and mint. Mince 4 garlic cloves and grate the remaining 2. Zest both lemons. Mix za'atar, minced garlic, 2 tbsp olive oil, lemon zest, and 0.5 tsp salt for the cauliflower brush.
Simmer
Bring farro, vegetable stock, and 0.5 tsp salt to boil in a medium pot over high heat for 3 minutes. Reduce to low, cover loosely, and cook 18 minutes until grains turn tender.
Roast
While farro cooks, toss chickpeas with 2 tbsp olive oil, smoked paprika, cumin, and 0.5 tsp salt on a large sheet pan. Roast at 425F (220C) for 15 minutes, shaking at 8 minutes, until crisp.
Grill
Brush za'atar mixture over both faces of each cauliflower steak. Heat a large grill pan over medium-high for 4 minutes. Working in batches if needed, lay steaks undisturbed for 6 minutes per side until each face turns deep mahogany and a knife slides through with light resistance.
Build
Whisk tahini, coconut yogurt, grated garlic, juice from 1 lemon, warm water, and a pinch of salt until smooth and pourable.
Plate
Fork half the parsley and mint through farro with remaining 2 tbsp olive oil and black pepper. Divide farro between two bowls, lay one cauliflower steak over each portion, scatter chickpeas, pomegranate seeds, and remaining herbs. Drizzle tahini yogurt generously across each bowl, rest remaining lemon half on the rim of each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.