Roasted Cauliflower Steaks with Tahini and Pine Nuts. A delicious vegan dish that even meat lovers will enjoy!
Roasted Cauliflower Steaks With Tahini
Our sister Rebecca and her family came to visit from Israel recently. They spent the whole summer here with us, and it has been one of the best we've had so far.
Both Rebecca and her husband know their way around the kitchen incredibly well. Having them here cooking for Shabbat every week was such a treat! Every Friday night, the table as filled with delicious salatim and appetizers. So much so, that by the time the main course came, we were all so full we couldn't even touch it! From Haim's famous Fried Eggplant And Pickle Salad to a Warm Turmeric Celery Salad, we just couldn't get enough of them.
One of our favorites was our sister's interpretation of the traditional Fried Cauliflower With Tahini dish. Instead of frying the cauliflower, Rebecca covered the whole head with tahini sauce and roasted it in the oven. It was so incredibly delicious! The cauliflower becomes super tender, almost buttery, and the tahini sauce gives it a big punch of flavor and touch of tang.
Inspired by the traditional fried cauliflower dish our sister's version of it, we created these roasted cauliflower steaks that can be served as a main vegetarian course or shared at the table when you're entertaining. We added some pine nuts because we love how well they compliment the cauliflower and some parsley for a touch of freshness.
How to make cauliflower steaks:
- Remove cauliflower leaves and trim the stem, leaving the head intact.
- Place the cauliflower on its side on a cutting board.
- Cut it in half from top to bottom, slice each half in one-inch thick steaks (some florets might come loose.
- Don’t discard them: You can roast them with the steaks).
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Roasted Cauliflower Steaks with Tahini and Pine Nuts. A delicious vegetable centered entree that even meat lovers will enjoy!
1 large head of cauliflower
3 Tbsp extra virgin olive oil
1 tsp salt
1 head of garlic
2 Tbsp raw pine nuts
1 tsp avocado, grapeseed or olive oil
¼ cup fresh chopped parsley
For the tahini sauce:
¼ cup tahini
3 Tbsp lemon juice
¼ tsp salt
3-4 Tbsp water
- Preheat the oven to 400F. Line a large baking sheet with parchment paper.
- Remove cauliflower leaves and trim the stem, leaving the head intact. Place the cauliflower on its side on a cutting board. Cut it in half from top to bottom, slice each half in one-inch thick steaks (some florets might come loose. Don’t discard them: You can roast them with the steaks).
- Carefully brush each side of the cauliflower steaks with the olive oil and season with salt. Place the cauliflower steaks (and florets if any) on the lined baking sheet.
- Cut the bottom of the head of garlic (part of the garlic cloves will be exposed; click here for step by step photos). Drizzle it with one teaspoon of olive oil, wrap it with tin foil and place on the baking sheet with the cauliflower.
- Bake for 40-45 minutes or until the cauliflower is tender.
- While the cauliflower cooks, prepare the pine nuts. Heat one teaspoon of oil in a nonstick skillet. Add pine nuts and saute over medium-low heat for 2-3 minutes until golden brown, tossing often (pay close attention, they can burn very easily!). Set aside.
- To prepare the tahini, whisk together tahini, salt and lemon juice in a small bowl until it thickens. Add water, 1 tablespoon at a time and mix until well incorporated (for a thinner sauce you can add more water).
- Once the garlic head is roasted and cool enough to handle, squeeze the cloves into the tahini sauce and whisk until creamy.
- Refrigerate until ready to use. See Note 1.
- Before serving, spoon the tahini sauce on the bottom of a serving plate. Place the cauliflower steaks on top, sprinkle with parsley and toasted pine nuts.
- The tahini sauce will thicken slightly when refrigerated. Allow it to come back to room temperature, or add additional water to thin until desired consistency.
- Category: Entree
- Method: Roasting
- Cuisine: Middle Eastern
- Serving Size: 1 cauliflower steak
- Calories: 283
- Sugar: 4.7
- Sodium: 815
- Fat: 23
- Saturated Fat: 3
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 6
- Protein: 8
- Cholesterol: 0
Keywords: cauliflower, steaks, vegan, tahini, plant based, recipe, gluten free