Cauliflower Steaks with Caramelized Shallots

Scaled for 4 portions · 8 steps

2large heads of cauliflower*3–4 tbspextra virgin olive oil, (divided)1(15-ounce/425g) can chickpeas, drained and rinsed0.25 cup(30g) shelled roasted pistachios**1 handfulflat-leaf parsley, (chopped)4large shallots, (very thinly sliced (about 1/8" thick)***)3 tbspextra virgin olive oil—Kosher salt8garlic cloves, (thinly sliced (try to slice as evenly as possible for even cooking))1 tspwhole cumin seeds1 tspwhole coriander seeds—Flaky or coarse sea salt1medium lemon, (zested and juiced (about 3 tablespoons))0.5 cup(10g) flat-leaf parsley leaves and tender stems0.5 tspkosher salt0.25 tspground cumin1fat garlic clove, (roughly chopped)0.5 tbspmaple syrup3 tbspice water, (more as needed)—1 teaspoon Aleppo pepper ((or 1/4 to 1/2 teaspoon red pepper flakes))—Heaping 1/3 cup (85g) tahini, (well stirred****)

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