Cauliflower Steaks with Everyday Lemon Tahini Dressing

Cauliflower steaks with lemon tahini dressing.


Have you ever made cauliflower steaks?

I haven’t.

Until this recipe.

Generally, I think if it’s a vegetable, it’s not steak.

Don’t be ridiculous.

But these cauliflower steaks kind of changed my mind about that.

This recipe is a combination of two lightly adapted recipes from my friend Gena’s new book, Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals. Gena who writes The Full Helping, has previously written a book in collaboration with Food52 called, Food52 Vegan. I shared a beauty of a kale salad from that book a few seasons ago. Check it out!

Gena’s new book, Power Plates focuses on practical and flavor-packed, balanced vegan meals. One hundred of them to be exact. The recipes are divided into six chapters: Breakfast, Salads, Soups, Bowls, Skillets and Stovetop and Bakes. I like this. Because these are the staple food categories that make up my life.

Comforting things like Yellow Split Pea Chowder. And simple things Rice Beans Tofu and Green. And also fast things. Easy things. Satisfying things. This book is for everyone, vegan or not. It’s a wonderful cookbook to add to your collection. And lucky for all of you I’m giving a copy away.

To enter drop me a comment below. Are you vegan? Is someone in your house vegan? Or do you just love vegetables and strive to eat more like me? I will choose a winner at random on February 9 at noon Central and notify them by email. Sorry folks, this giveaway is open to US and Canada readers only.

Back to these cauliflower steaks! I love how the meat is tender and soft. And the outside is lightly browned. Charred even in some places. It’s fun to eat with a fork and knife. A more satisfying experience that eating say, roasted cauliflower florets. I drenched it with Gena’s lemon tahini dressing. Which indeed, I could and will eat everyday. This recipe is naturally gluten-free, vegan, low-carb and keto-friendly.

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Cauliflower Steaks

Lightly adapted from Gena Hamshaw’s Power Plates. This recipe is naturally gluten-free, vegan, low-carb and keto-friendly. 

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2 - 4

Ingredients

• 1 large head cauliflower
• 3 tablespoons olive oil divided 
• 1/4 cup parsley chopped
• 1/4 cup raw pumpkin seeds chopped
• pink Himalayan salt to taste
• black pepper to taste

Instructions

• Preheat the oven to 400 and line a baking sheet with parchment paper.
• Trim the stem of the cauliflower so it can rest on a flat surface. Cut the cauliflower into 1-inch steaks. The amount of steaks will depend on the size and condition of the cauliflower. 
• Place the cauliflower on the lined baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle the steaks with a pinch of salt and pepper. Bake for 30 minutes or until the cauliflower is golden brown and fork-tender, flipping once halfway through the baking time.
• While the cauliflower is baking, combine the remaining tablespoon olive oil with the parsley and pumpkin seeds, and season with salt and pepper. When the cauliflower is done baking, spoon on a hearty amount of lemon tahini dressing and top with the herb mixture. 

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Everyday Lemon Tahini Dressing

Lightly adapted from Gena Hamshaw’s Power Plates. This recipe is naturally gluten-free, vegan, low-carb and leto-friendly. Store extra dressing in an airtight container in the refrigerator for up to 1 week.

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 1 /2 cup

Ingredients

• 1/4 cup + 1 tablespoon warm filtered water
• 1/4 cup tahini
• 1 garlic clove diced
• 2 tablespoons lemon juice
• 1/2 teaspoon maple syrup {see notes}
• 1/4 teaspoon pink Himalayan salt
• 1/8 teaspoon black pepper

Instructions

• Combine all of the ingredients in a blender and blender until smooth. 

Notes

I used 2 drops of stevia in place of the maple syrup. You can use any sweetener you prefer. 

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Thanks to the folks at Ten Speed Press for gifting me an advance copy of Power Plates! Recipes adapted and reprinted with permission from Power Plates, copyright © 2018by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.