Cauliflower Steaks with Lemon Tahini Sauce
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Servings
2 as a main, 4 as a side
Prep Time
10 minutes
Cook Time
35-40 minutes
Ingredients
1 large head of cauliflower
2-3 Tbsp olive oil
1 tsp salt, divided
1 tsp oregano, divided
a few cracks of black pepper
1/2 cup grated parmesan cheese, divided*
3 Tbsp Soom Premium or Organic Tahini
Juice of half a lemon
1 large clove of garlic, grated or crushed
Pinch of salt
A few cracks of pepper
3 Tbsp cold water (adjust for consistency)
Lemon Tahini Sauce
Directions
Prep the cauliflower: Preheat your oven to 400°F. Remove any leaves from the cauliflower and trim the stem slightly, keeping the core intact. Slice the cauliflower into 1-inch thick steaks. (Some florets may break off—save these and roast them, too!)
Season and roast: Place the cauliflower steaks on a baking sheet. Drizzle both sides with olive oil, then season with half the salt, oregano, and black pepper. Flip and repeat on the other side. Sprinkle with half the parmesan. Roast for 20 minutes, then carefully flip, sprinkle with the remaining parmesan, and roast for another 15–20 minutes, or until golden brown and tender.
Make the tahini sauce: While the cauliflower roasts, whisk together the tahini, lemon juice, garlic, salt, and pepper in a small bowl. Gradually add cold water, stirring until smooth and creamy. Adjust the thickness to your liking.
Serve and enjoy: Drizzle the warm cauliflower steaks with the creamy tahini sauce and serve immediately. Enjoy as a main dish or a side!
Recipe Note
Optional Toppings & Garnishes:
Try toasted pine nuts, pomegranate seeds, slivered almonds, or crispy chickpeas for added texture and pops of flavor. Or sprinkle over fresh herbs like parsley, mint, or cilantro.
* to keep this recipe vegan, substitute grated parmesan cheese to a vegan alternative - we like Violife
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