Zaatar Roasted Cauliflower Steaks with Green Tahini Sauce – a simple delicious vegan meal full of Middle Eastern flavor that can be made in under 35 minutes.
~There is a voice that doesn’t use words. Listen.~ Rumi
Holy YUMMMMM!!! Here’s a very simple recipe for Zaatar Roasted Cauliflower Steaks with Green Tahini Sauce that can be made in just under 35 minutes. Serve it with Everyday Kale Slaw and you’ll have a very tasty vegan meal that is low in carbs and gluten-free. You’ll find a million uses for the leftover Green Tahini Sauce in the coming week, sooooo delicious spooned into wraps, over salads, buddha bowls or roasted veggies, you’ll thank yourself for making it!
Trim the leaves off the cauliflower while keeping the stem in tact. Clean the stem up, then slice into ½ inch – ¾ inch slices.
For an authentic to make an authentic zaatar spice recipe try this.
For more recipes using Zaatar try this Zaatar Roasted Eggplant and this Zaatar Avocado Toast or this Roasted Sunchoke and Barley Bowl with Zaatar Tahini and during zucchini season this Grilled Zaatar Zucchini .
If you try this recipe, be sure to let us know by leaving a comment, rating, and tagging a picture #feastingathome on Instagram.
Cheers, friends!
PrintZaatar Cauliflower Steaks with Green Tahini Sauce
A simple recipe for Middle Eastern Zaatar Roasted Cauliflower Steaks with Green Tahini Sauce. Vegan and Gluten-free!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
Ingredients
- 1 whole cauliflower- leaves trimmed ( leave stem in tact)- sliced into ½ inch thick steaks
- 1 tablespoon olive oil
- 3-4 teaspoons zaatar spice ( a blend of cumin, coriander, sumac, sesame seeds)
- salt and pepper to taste
Green Tahini Sauce
- 3/4 cup water
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 fat garlic cloves
- 1 small bunch cilantro (small stems ok, or sub Italian parsley)
- 2-3 slices jalapeno ( optional)
- 1/4 teaspoon salt, more to taste
½ cup tahini paste
Instructions
Preheat oven to 425F
Trim leaves off cauliflower leaving the long stem in tact. Slice the very end off the stem. Slice the Cauliflower into 5-6 slices about ½-¾ inches thick. See photos.
Brush with olive oil and sprinkle with salt and pepper. Sprinkle generously with zaatar spice and place on a parchment lined sheet pan in the oven, to roast until fork tender about 20-25 minutes.
While it’s roasting make the green tahini sauce.
Place all the ingredients except the tahini paste in the blender, and blend until combined (but not smooth). Add paste and blend again until desired smoothness. Adjust salt.
Notes
The recipe for the tahini sauce will make more than you will need, save the leftovers of buddha bowls, salads or roasted veggies doing the week.
17
Wow! Like every FeastingAtHome.com recipe, this was spectacular. Not difficult to make and so delicious. I made my own Zaatar. My hubby and I are looking forward to using the leftover green tahini sauce for other dishes during the week. The sauce is similar to Cava’s green tahini dressing.
★★★★★
MERCI j’ai beaucoup aimé cette recette. Il me reste de la sauce Bisous Chris 06
Merci Chris!!!
This was really good! I made it into a bowl dish by cutting up the cauliflower into smaller pieces and roasting with chickpeas. Served it over barley and topped it all with the sauce, slaw, and some pine nuts. We loved it. I did have to add some maple to the sauce to cut the bitterness—not a recipe problem but a tahini quality problem. Still in search of a non-bitter tahini…
★★★★★
Thanks so much Susanna! Appreciate this so much!