Roasted Cauliflower Steaks
Roasted Cauliflower Steaks
These is a filling and tasty vegetarian meal and feels a little bit different roasted florets because it looks a little bit fancy! We double down on the veggies and serve it over roasted vegetables drizzled with tahini sauce. It would also be great over creamy white beans or rice or quinoa if you are doing grains.
Prep Time: 10 minutes. Cook Time: 40 minutes
Ingredients:
1 head of cauliflower (you should get about 4 good slices per head)
3 TBSP extra virgin olive oil
¼ tsp sea salt, 1 tsp paprika, 1 tsp thyme and 1 tsp coriander (make sure your spices have no additives or hidden starches)
Tahini sauce: 1/2 cup tahini, 2 TBSP water, 2 TBSP lemon, ¼ tsp sea salt, ½ tsp parsley, ½ tsp garlic powder (make sure your spices have no additives or hidden starches)
Chopped cilantro
Directions:
Preheat your oven to 425 degrees.
Cut off the outer green leaves of the cauliflower.
Cut through the top of the head all the way to the bottom (some little florets may fall off - you can save them for later or roast them). The slices should be about 1 1/2 inches thick so they hold their shape.
Drizzle with olive oil and rub the the spices all over the “steaks.” Be gentle so you don’t break off any florets.
Cook for 25 minutes flipping at the halfway point. I use the higher heat if I am just roasting the steaks but if you are roasting other veggies in the oven, you can turn down the heat to 400 after about 15 minutes.
Serve straight from the oven over roasted veggies or your favorite grain and drizzle with tahini sauce and chopped cilantro.