Coconut Curry Cauliflower Steaks with Chickpea Pilaf and Cucumber Raita

Begin by soaking 1 cup dried chickpeas in water overnight or for at least 8 hours. Alternatively, use the quick soak method by bringing chickpeas to a boil for 2 minutes, then letting them sit covered for 1 hour.

Drain the soaked chickpeas and place in a pot with fresh water covering them by 2 inches. Bring to a boil, then reduce heat and simmer for about 30-40 minutes until tender but not mushy. Drain and set aside.

Rinse 1 cup basmati rice under cold water until the water runs clear. Drain well.

Peel and finely dice the red onion. Peel and mince 3 garlic cloves and 1-inch piece of ginger.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add half of the diced onion and sauté for 3-4 minutes until translucent.

Add 1/2 teaspoon cumin and 1/4 teaspoon turmeric to the onions, stirring for 30 seconds until fragrant.

Add the rinsed rice to the pan and stir to coat with the spices. Pour in 1 3/4 cups water and 1/4 teaspoon salt, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Once rice is cooked, fluff with a fork and gently fold in the cooked chickpeas. Cover and set aside to keep warm.

For the raita, grate the cucumber and place in a clean kitchen towel. Squeeze out excess moisture.

In a bowl, combine 1 cup plain yogurt with the grated cucumber, 2 tablespoons chopped mint leaves, juice of 1/2 lemon, 1/4 teaspoon salt, and a pinch of black pepper. Mix well and refrigerate until ready to serve.

Preheat oven to 400°F (200°C).

Remove the leaves from 1 large cauliflower head and trim the stem so it sits flat. Cut the cauliflower vertically into 3 thick steaks about 1-inch thick (reserve any florets that fall off for another use).

In a small bowl, mix 2 tablespoons curry powder, remaining 1/2 teaspoon cumin, 1/4 teaspoon turmeric, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Place the cauliflower steaks in the skillet and sear for 3-4 minutes on each side until golden brown, working in batches if necessary.

Sprinkle half of the spice mixture over the cauliflower steaks, flip, and sprinkle the remaining spice mixture on the other side.

Transfer the skillet to the preheated oven and roast for 15-20 minutes until the cauliflower is tender when pierced with a knife.

While the cauliflower is roasting, prepare the coconut curry sauce. In a saucepan over medium heat, add the remaining diced onion, minced garlic, and ginger. Sauté for 2-3 minutes until fragrant.

Pour in 1 can (14 oz) coconut milk and 1/2 cup vegetable broth. Bring to a gentle simmer and cook for 5-7 minutes until slightly thickened.

Stir in 1/4 cup chopped cilantro and juice from the remaining 1/2 lemon into the sauce. Season with salt and pepper to taste.

To serve, place a portion of the chickpea pilaf on each plate, top with a cauliflower steak, and spoon the coconut curry sauce over the top. Garnish with a dollop of cucumber raita and additional fresh cilantro leaves.