/gheeː peaː teaː/
Servings: 4 | 30 minutes | 250 kcal
The origin of Cauliflower 'Steak' is unknown, but it’s a popular dish among vegans and vegetarians. The addition of tahini sauce is a Middle Eastern influence, where tahini is a staple ingredient.
The first time I prepared this dish was for a celebrity client of mine who was a staunch vegan. She was so impressed that she requested it every time she dined. The Tahini sauce adds a creamy, nutty flavor that beautifully complements the roasted cauliflower.
Ingredients
- 1 pieces Cauliflower
- 2 teaspoons Olive Oil
- 1 teaspoons Salt
- 1/2 teaspoons Pepper
- 2 tablespoons Tahini
- 1 tablespoons Lemon Juice
- 1 pieces Garlic Clove
- 1 tablespoons Parsley
Instructions
- Preheat your oven to 400 F (200 C).
- Cut the cauliflower into 'steak'-like slices, about 1 inch thick.
- Brush both sides of each cauliflower steak with olive oil and season with salt and pepper.
- Roast the cauliflower steaks in the oven for about 15-20 minutes, or until tender and golden.
- While the cauliflower is roasting, prepare your tahini sauce. Mix the tahini, lemon juice, minced garlic, and a pinch of salt. If the mixture is too thick, add a bit of water to thin it out.
- Once the cauliflower is ready, drizzle it with the tahini sauce and sprinkle with chopped parsley before serving.