For the Cauliflower: Preheat oven to 400°F. Remove the green outer leaves and cut cross sections of the cauliflower into ½-inch (1¼-cm) thick slices. Remove any parts of the fibrous core of the cauliflower that remain.
Heat oil in a large cast-iron skillet over medium-high. Cook cauliflower, gently lifting up occasionally to let oil run underneath, until deep golden brown, about 5 minutes. Add oil to skillet, turn steaks over, and season with salt and pepper. Cook until second side is golden brown, about 3 minutes, then transfer skillet to oven. Roast just until stems are tender when pierced with a cake tester or toothpick, 8–12 minutes. Let cool slightly.
For the Crispy Harissa Chickpeas: Place chickpeas in a large bowl, add olive oil, harissa, salt and pepper. Mix well until all the chickpeas are coated.
Lay chickpeas out flat onto a large baking tray. Place chickpeas in oven and bake at 400°F for 25-30 minutes, tasting to ensure they are not over or under done.
For the Green Coconut Yogurt-Tahini Sauce: Pulse garlic, cilantro, parsley, cumin, and salt in a food processor until similar in texture to pesto. Add tahini, yogurt alternative and lemon juice; process 30 seconds. If desired, pour water in while motor is running to thin the sauce. Season to taste with salt.
To serve: Swipe plate with yogurt alternative or Green Coconut Yogurt-Tahini Sauce, top with roasted cauliflower steak and drizzle with Green Coconut Yogurt-Tahini Sauce. Garnish with crispy chickpeas and accouterments.
So Delicious Dairy-Free Coconutmilk Yogurt Alternative, Unswetened Plain, 24oz
