Marilyn Minter’s

favorite recipe of Caramelized Cauliflower "Steaks" with Cumin Roasted Carrots, Spicy Toasted Chickpeas, Tahini and Cilantro by chef Olivia Williamson

Portrait by Tatijana Shoan

Photos courtesy Marilyn Minter

MAY 27, 2020





“I am a 32-year vegetarian who has never cooked! My friend Olivia Williamson is a classically trained chef based in Brooklyn and prepares organic food for Bill and I every week, which we pick up during the pandemic. We absolutely love everything she prepares!” 

—Marilyn Minter

“This recipe is a big hit with my meal delivery clients, and since it is so popular it has made its way onto our Weddings and Events menu. It makes a great main course for vegans and vegetarians, and a great side dish for omnivores.” 

—Olivia Williamson



- 1 head of cauliflower

- 1 bunch or pound of carrots

- 1 can of chickpeas

- Olive oil

- 2 teaspoons ground cumin

- Chili powder

- Garlic

- ½ cup of tahini

- ¼ cup warm water

- 1 half lemon

- Fresh cilantro

- Salt and pepper


- Preheat the oven to 400º F.

- Slice the cauliflower from top to bottom to make as many "steaks" as possible. Include any leftover florets in the roasting too.

- Coat a sheet pan with olive oil, add a crushed garlic clove and salt and pepper. Rub the cauliflower on both sides to coat with the oil. Place in the oven to brown.

- Check after 10 minutes and flip them to brown on the other side. Check again after another 10 minutes and remove if they are browned enough. If not, give it a few more minutes until they are.

- Peel carrots. If they are small enough you can leave them whole. If not, cut them into manageable pieces.

- Toss in olive oil and add 2 teaspoons of ground cumin, salt and pepper.

- Place on a sheet pan and roast for 15 minutes until slightly browned and a bit soft.

- Drain the can of chickpeas and roll in olive oil on a sheet pan with a sprinkle of chili powder and salt. Toast in the oven for 10-15 minutes until crispy.

- Mix 1/2 of a cup of tahini with juice from half of a lemon, salt and 1/4 cup of warm water and mix well.

- To assemble, place the cauliflower and carrots on a plate. Drizzle the tahini sauce over the vegetables. Sprinkle the crispy chickpeas on top and garnish with fresh cilantro.