Description
A simple recipe for Middle Eastern Zaatar Roasted Cauliflower Steaks with Green Tahini Sauce. Vegan and Gluten-free!
Ingredients
Scale
- 1 whole cauliflower- leaves trimmed ( leave the stem intact)- sliced into 1/2 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
- 1/2 cup water
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1-2 fat garlic cloves
- 3/4 cup fresh herbs (cilantro, Italian parsley, dill or basil or a combo!) tiny stems ok!
- 2-3 slices jalapeno (optional)
- 1/2-1 teaspoon salt, start with 1/2, add more to taste
- 1/2 cup tahini paste
Instructions
- Preheat oven to 425F
- Trim leaves off the cauliflower, leaving the long stem intact. 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 the tahini paste and blend again until the desired smoothness. Adjust salt to taste. Add more water to thin it out if you like.
- Plate up the Zaatar Cauliflower Steaks and Drizzle with Green Tahini Sauce!
Notes
The recipe for the green tahini sauce will probably make more than you will need. Save the leftovers of Buddha bowls, salads, or roasted veggies for the week.
Leftovers will keep up to 4 days in an airtight container in the refrigerator.
Nutrition
- Serving Size:
- Calories: 308
- Sugar: 3.1 g
- Sodium: 224 mg
- Fat: 27.1 g
- Saturated Fat: 3.9 g
- Carbohydrates: 14.6 g
- Fiber: 5.7 g
- Protein: 7.9 g
- Cholesterol: 0 mg