Grilled Cauliflower Steaks with Muhammara Recipe - Forks Over Knives

Name: Grilled Cauliflower Steaks with Muhammara Recipe - Forks Over Knives
Ingredients: 2 cups low-sodium vegetable broth; 1 cup tricolor quinoa, rinsed and drained; ½ cup chopped onion; 6 cloves garlic, minced; 1¼ teaspoon sea salt; 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups); 2 medium red bell peppers, quartered; ⅓ cup chopped walnuts, toasted; 5 tablespoons lemon juice; 2 tablespoons pomegranate molasses or Balsamic Glaze (see tip, recipe intro); 1 tablespoon no-salt-added tomato paste; 1 teaspoon Aleppo pepper or paprika; ¼ teaspoon ground cumin; 2 teaspoons Homemade Za’atar Seasoning or purchased za’atar spice blend (see tip, recipe intro); 4 1-inch-thick cauliflower steaks (from 2 medium heads or 1 large head) (see tip, recipe intro); ¼ teaspoon freshly ground black pepper; Fresh parsley (optional); Lemon wedges (optional)

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Muhammara—a sauce made with grilled red peppers, walnuts, and pomegranate molasses—dresses up grilled cauliflower steaks. Get the recipe!

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Ingredients

2 cups low-sodium vegetable broth
1 cup tricolor quinoa, rinsed and drained
½ cup chopped onion
6 cloves garlic, minced
1¼ teaspoon sea salt
1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
2 medium red bell peppers, quartered
⅓ cup chopped walnuts, toasted
5 tablespoons lemon juice
2 tablespoons pomegranate molasses or Balsamic Glaze (see tip, recipe intro)
1 tablespoon no-salt-added tomato paste
1 teaspoon Aleppo pepper or paprika
¼ teaspoon ground cumin
2 teaspoons Homemade Za’atar Seasoning or purchased za’atar spice blend (see tip, recipe intro)
4 1-inch-thick cauliflower steaks (from 2 medium heads or 1 large head) (see tip, recipe intro)
¼ teaspoon freshly ground black pepper
Fresh parsley (optional)
Lemon wedges (optional)