Baked Cauliflower Steaks with Tahini Sauce
Oven-roasted cauliflower with tahini is a healthy, easy side dish. Crispy, golden cauliflower slices with a creamy sauce make it perfect for anyone wanting a quick, tasty veggie option.
Servings: 4
Calories: 235kcal
Equipment
- baking pan
- Brush or basting brush
Ingredients
For the cauliflower steaks:
- 1 large head of cauliflower
- 2 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
For the tahini sauce:
- ¼ cup tahini paste
- 2 tablespoon lemon juice
- 2 tablespoon Greek yoghurt (replace with a vegan version)
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 1 clove garlic minced or 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Remove the leaves and trim the stem of the cauliflower head. Place it upright on a cutting board and slice it into 1-inch thick slices to create cauliflower "steaks." You should be able to get about 2-3 steaks from one large head of cauliflower.1 large head of cauliflower
- In a small bowl, mix together the olive oil, paprika, garlic powder, salt, and pepper. Brush both sides of the cauliflower steaks with the oil mixture, ensuring they are well coated.2 tablespoon olive oil, 1 teaspoon paprika, ½ teaspoon garlic powder, Salt and pepper to taste
- Place the cauliflower steaks on a baking sheet lined with parchment paper or greased with oil.
- Bake the cauliflower steaks in the preheated oven for about 25-30 minutes, or until they are tender and golden brown. Flip them halfway through the cooking time to ensure even browning.
- While the cauliflower is baking, prepare the tahini sauce. In a small bowl, whisk together the tahini paste, lemon juice, Greek yogurt or vegan Yogurt, olive oil, maple syrup, minced garlic, chili powder, and salt until smooth. Adjust the consistency by adding more water if needed.¼ cup tahini paste, 2 tablespoon lemon juice, 2 tablespoon Greek yoghurt (replace with a vegan version), 1 tablespoon olive oil, 1 teaspoon maple syrup, 1 clove garlic, 1 teaspoon chili powder, Salt to taste
- Once the cauliflower steaks are cooked, remove them from the oven and let them cool for a few minutes.
- Serve the cauliflower steaks with a drizzle of tahini sauce on top. You can also garnish them with chopped parsley, sesame seeds, or a squeeze of lemon juice, if desired.
Video
Notes
Step-by-Step Guide: You'll find a helpful step-by-step guide to making this recipe on my blog. The photos make it easy to follow along.
Substitutions & Twists: I've listed some great substitutions and variations in the post above, so you can customize the dish to your liking.
Storage: This roasted cauliflower steak with tahini garlic sauce can be stored in the refrigerator in an airtight container for up to 3 days.
Tip 1: Use fresh cauliflower - This way you can cut the steaks perfectly.
Tip 2: Seasoning is Key - Coat the cauliflower steaks generously with the spice mixture to infuse the cauliflower steaks with a delicious taste as they roast in the oven.
Tip 3: Consume while freshly baked - This recipe is best served fresh out of the oven. Enjoy it paired with your favourite protein or on its own; either way, it's delicious.
Nutrition
Calories: 235kcal | Carbohydrates: 13g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 0.4mg | Sodium: 61mg | Potassium: 539mg | Fiber: 4g | Sugar: 4g | Vitamin A: 409IU | Vitamin C: 73mg | Calcium: 68mg | Iron: 2mg
