Description
A simple recipe for Middle Eastern Zaatar Roasted Cauliflower Steaks with Green Tahini Sauce. Vegan and Gluten-free!
Ingredients
- 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
Green Tahini Sauce
-
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 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 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! Serve alongside the Everyday Kale Salad!
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 doing the week.
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