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
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
- 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.
- 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