Description
Roasted Cauliflower Steaks with Tahini and Pine Nuts. A delicious vegetable centered entree that even meat lovers will enjoy!
Ingredients
Units
Scale
- 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
- 1/4 cup fresh chopped parsley
- For the tahini sauce:
- 1/4 cup tahini
- 3 Tbsp lemon juice
- 1/4 tsp salt
- 3-4 Tbsp water
Instructions
- 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, and slice each half into 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; (check out the how. to images in the post above). 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, 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, and sprinkle with parsley and toasted pine nuts.
Notes
- 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.
- Prep Time: 15
- Cook Time: 45
- Category: Entree
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- 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