Roasted Cauliflower Steaks with a Creamy Garlic Tahini Drizzle is a delicious, plant-based dish that brings out the natural flavors of cauliflower through roasting, paired with a creamy, tangy sauce. Whether you’re looking for a healthy alternative to meat-based meals or just want to enjoy a light, yet satisfying dish, this recipe is sure to impress. The combination of roasted, slightly charred cauliflower and the rich garlic tahini sauce elevates this simple vegetable to new culinary heights. Perfect for vegans, vegetarians, or anyone who enjoys bold flavors, this dish is packed with nutrients, fiber, and flavor.
Ingredients:
For the Roasted Cauliflower Steaks:
– 1 large head of cauliflower
– 2 tablespoons olive oil
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon ground cumin
– Salt and black pepper to taste
– Fresh parsley (for garnish, optional)
For the Creamy Garlic Tahini Drizzle:
– 1/4 cup tahini (sesame seed paste)
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1/4 teaspoon ground cumin
– Salt to taste
– 1/4 cup water (adjust for desired consistency)
Preparation:
Step 1:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil to prevent the cauliflower steaks from sticking.
Step 2:
Prepare the cauliflower by removing the leaves and cutting the stem so the cauliflower sits flat. Using a large sharp knife, slice the cauliflower into 1-inch thick “steaks.” Depending on the size of the cauliflower, you should be able to get about 2-3 large steaks. Reserve any smaller florets that may fall off for roasting alongside the steaks.
Step 3:
In a small bowl, mix together the olive oil, paprika, garlic powder, cumin, salt, and black pepper. Brush this seasoning mixture over both sides of the cauliflower steaks, making sure they are evenly coated.
Step 4:
Arrange the cauliflower steaks and any additional florets on the prepared baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, flipping halfway through. The cauliflower should be tender with golden-brown edges and slightly crispy on the outside. If the edges aren’t crispy enough, you can broil them for 2-3 minutes at the end, but watch closely to avoid burning.
Step 5:
While the cauliflower is roasting, prepare the creamy garlic tahini drizzle. In a small bowl, whisk together the tahini, minced garlic, lemon juice, olive oil, cumin, and salt. Slowly add water, one tablespoon at a time, until the sauce reaches your desired creamy consistency. It should be thick but pourable.
Step 6:
Once the cauliflower steaks are ready, remove them from the oven. Drizzle the creamy garlic tahini sauce generously over the steaks. Garnish with fresh parsley if desired.
Variations:
– Spicy Twist: If you prefer a spicy kick, you can add a pinch of cayenne pepper or red pepper flakes to the cauliflower seasoning or to the tahini sauce for extra heat.
– Herb-Infused Tahini Sauce: For an herbaceous version of the sauce, blend fresh herbs such as cilantro, dill, or parsley into the tahini drizzle for a burst of fresh flavor.
– Lemon Zest: Add some grated lemon zest to the cauliflower before roasting for an extra citrusy punch that complements the tahini sauce well.
– Smoky Flavor: Use smoked paprika instead of regular paprika to introduce a deep smoky flavor to the cauliflower.
Cooking Notes:
– When slicing the cauliflower, try to keep the slices even so they cook uniformly. A large, sharp knife is essential to ensure clean cuts through the dense stem.
– The size of your cauliflower head will determine how many steaks you can get. Any leftover florets can still be roasted alongside the steaks for a delicious addition to the meal.
– If you’re in a hurry, you can use pre-made tahini sauce from the store, but making it fresh allows you to control the consistency and flavor.
Serving Suggestions:
– Main Course: Serve these roasted cauliflower steaks as a light main course alongside a grain like quinoa or couscous, or with a side salad for a healthy, filling meal.
– Side Dish: If you’re serving them as a side, they pair wonderfully with roasted chicken, grilled fish, or even a hearty lentil stew.
– Toppings: For extra texture and flavor, top the cauliflower with roasted pine nuts, sunflower seeds, or pomegranate arils.
– Wraps: You can slice the cauliflower into smaller pieces and serve them in wraps or pitas with the tahini drizzle, fresh veggies, and some hummus for a delightful Mediterranean-inspired meal.
Tips:
– Prepping Ahead: The tahini sauce can be made a day in advance and stored in an airtight container in the refrigerator. Simply whisk it again before serving if it thickens too much.
– Extra Creamy Sauce: If you want a richer sauce, add a tablespoon of Greek yogurt or coconut milk to the tahini drizzle for a creamier consistency.
– Don’t Overcrowd: When roasting, be sure not to overcrowd the cauliflower on the baking sheet. Giving each piece enough space ensures even cooking and helps achieve that crisp, roasted texture.
– Leftovers: Leftover roasted cauliflower can be stored in the fridge for up to 3 days. Reheat in the oven or on a stovetop skillet to maintain crispness.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Nutritional Information (Per Serving):
– Calories: 250
– Protein: 6g
– Fat: 18g
– Carbohydrates: 18g
– Fiber: 7g
– Sodium: 320mg
FAQs:
1. Can I make the cauliflower steaks in advance?
Yes, you can roast the cauliflower steaks ahead of time and store them in the fridge. To reheat, pop them back into the oven at 350°F (175°C) for about 10 minutes to warm them through while maintaining their crisp texture.
2. What can I substitute for tahini in the sauce?
If you don’t have tahini, you can use almond butter or cashew butter for a similar creamy texture. However, this will alter the flavor slightly. For a completely different sauce, you can make a simple garlic yogurt sauce or even a cashew cream.
3. Can I make this recipe oil-free?
Yes! To make the recipe oil-free, you can omit the olive oil and instead use vegetable broth or lemon juice to coat the cauliflower before roasting. For the tahini sauce, you can skip the olive oil and thin it with water or more lemon juice.
4. What other vegetables work well with this recipe?
If you’re not a fan of cauliflower or want to add more veggies to your dish, you can use broccoli, thick slices of eggplant, or zucchini. These vegetables will roast beautifully and pair well with the garlic tahini sauce.
5. Can I freeze the cauliflower steaks?
While it’s possible to freeze roasted cauliflower, it may lose some of its texture when reheated. It’s best to enjoy the cauliflower steaks fresh or store them in the fridge for up to three days.
Conclusion:
Roasted Cauliflower Steaks with a Creamy Garlic Tahini Drizzle is a delightful and flavorful way to enjoy this versatile vegetable. The roasting process brings out the natural sweetness of the cauliflower while the creamy garlic tahini drizzle adds a rich, nutty depth that ties the dish together. Whether served as a main course or a side, this recipe is both satisfying and nutritious, making it a go-to option for a variety of dietary preferences. Easy to prepare, packed with nutrients, and offering endless variations, this dish proves that cauliflower can be the star of the meal. So, give this recipe a try and enjoy the combination of bold flavors and wholesome ingredients!
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Roasted Cauliflower Steaks with a Creamy Garlic Tahini Drizzle
- Total Time: 40 minutes
Ingredients
Ingredients:
For the Roasted Cauliflower Steaks:
– 1 large head of cauliflower
– 2 tablespoons olive oil
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon ground cumin
– Salt and black pepper to taste
– Fresh parsley (for garnish, optional)
For the Creamy Garlic Tahini Drizzle:
– 1/4 cup tahini (sesame seed paste)
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1/4 teaspoon ground cumin
– Salt to taste
– 1/4 cup water (adjust for desired consistency)
Instructions
Preparation:
Step 1:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil to prevent the cauliflower steaks from sticking.
Step 2:
Prepare the cauliflower by removing the leaves and cutting the stem so the cauliflower sits flat. Using a large sharp knife, slice the cauliflower into 1-inch thick “steaks.” Depending on the size of the cauliflower, you should be able to get about 2-3 large steaks. Reserve any smaller florets that may fall off for roasting alongside the steaks.
Step 3:
In a small bowl, mix together the olive oil, paprika, garlic powder, cumin, salt, and black pepper. Brush this seasoning mixture over both sides of the cauliflower steaks, making sure they are evenly coated.
Step 4:
Arrange the cauliflower steaks and any additional florets on the prepared baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, flipping halfway through. The cauliflower should be tender with golden-brown edges and slightly crispy on the outside. If the edges aren’t crispy enough, you can broil them for 2-3 minutes at the end, but watch closely to avoid burning.
Step 5:
While the cauliflower is roasting, prepare the creamy garlic tahini drizzle. In a small bowl, whisk together the tahini, minced garlic, lemon juice, olive oil, cumin, and salt. Slowly add water, one tablespoon at a time, until the sauce reaches your desired creamy consistency. It should be thick but pourable.
Step 6:
Once the cauliflower steaks are ready, remove them from the oven. Drizzle the creamy garlic tahini sauce generously over the steaks. Garnish with fresh parsley if desired.
Notes
– When slicing the cauliflower, try to keep the slices even so they cook uniformly. A large, sharp knife is essential to ensure clean cuts through the dense stem.
– The size of your cauliflower head will determine how many steaks you can get. Any leftover florets can still be roasted alongside the steaks for a delicious addition to the meal.
– If you’re in a hurry, you can use pre-made tahini sauce from the store, but making it fresh allows you to control the consistency and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250
- Sodium: 320mg
- Fat: 18g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 6g