American · Dinner
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.
$
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
193Calories
17gProtein
13gFat
0gCarbs
0gSugar
0gFiber
30mgSodium
53mgChol
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Instructions
1
Prep
Trim cauliflower stems flush, cut two 3cm-thick steaks from the centers (one per head). Pick and finely chop parsley and mint. Mince 4 garlic cloves, grate the remaining 2. Halve both lemons, zest one half. Mix za'atar, minced garlic, 2 tbsp olive oil, lemon zest, and 0.5 tsp salt for the cauliflower brush.
2
Simmer
Bring farro, vegetable stock, and 0.5 tsp salt to boil in a medium pot over high heat 3 minutes. Reduce to low, cover loosely, cook 18 minutes until grains turn tender.
3
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.
4
Grill
Brush za'atar mixture over both faces of each cauliflower steak. Heat a large grill pan or two medium grill pans over medium-high 4 minutes. Lay steaks undisturbed 6 minutes per side until each face turns deep mahogany and a knife slides through with light resistance.
5
Build
Whisk tahini, coconut yogurt, grated garlic, juice from one lemon half, warm water, and a pinch of salt until smooth and pourable.
6
Plate
Divide farro between two bowls. Fork half the parsley and mint through each portion with remaining 2 tbsp olive oil and black pepper. Lay one cauliflower steak over each mound of farro, scatter chickpeas and pomegranate seeds, and top with remaining herbs. Drizzle tahini yogurt generously across each bowl, rest one lemon half on the rim of each.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 medium cauliflower heads
- 120g (4.2 oz) pearled farro
- 240g (8.5 oz) canned chickpeas
- 90ml (6 tbsp) tahini
- 120g (4.2 oz) plain coconut yogurt
- 60g (2.1 oz) pomegranate seeds
- 20g (small handful) fresh parsley
- 20g (small handful) fresh mint
- 2 medium lemons
- 6 garlic cloves
- 90ml (6 tbsp) extra-virgin olive oil
- 2 tbsp za'atar
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 480ml (2 cups) vegetable stock
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 2 tbsp warm water