~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 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.
Zaatar Cauliflower Steaks with Green Tahini Sauce
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
- 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
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.