Description
Tender Roasted Tahini Cauliflower Steaks served with lentils for a hearty, protein packed vegan dinner. The cauliflower is coated in an herby tahini dressing that roasts the cauliflower to golden perfection.
Ingredients
- 1 cup dry black lentils, rinsed and drained
- 3 cups vegetable broth
- 1 tsp dry thyme
- 1 small piece of fresh rosemary
- 1 medium sized cauliflower
- 3 tbsp tahini
- 1 tbsp gluten-free tamari, soy sauce or coconut aminos
- 1 tbsp nutritional yeast
- 1/8 cup minced herbs (I did a mix of parsley, sage, rosemary and thyme)
- 2 cloves garlic, crushed
- 2–3 tbsp water
- Salt and pepper to taste
Instructions
- Set oven to 425F. Place the lentils, vegetable broth, thyme and rosemary in a sauce pan. Bring to a boil and then set to a simmer. Cook the lentils according to package until the lentils are tender and have absorbed most of the liquid.
- Trim the leaves away from your cauliflower and then cut the cauliflower head into 3-4 even slabs.
- Add the tahini, soy sauce, nutritional yeast, herbs, and garlic to a small bowl and whisk together. When the mixture clumps together, whisk in the water to thin the mixture out.
- Brush the cauliflower with the mixture on both sides and place on a parchment lined baking sheet.
- Place the baking tray in an oven and bake for 15 minutes. Then, set oven to high broil and allow to cook for an additional 5-8 minutes or until the edges are golden.
- Allow to cool for at least 5 mins before serving along with the lentils.
Notes
Keep the cauliflower stem intact. This will help guide you in cutting your cauliflower steaks and keep their shape without the florets falling apart. When cutting the cauliflower, I tend to place the head of the cauliflower on the cutting board with the stem facing up and then cut through the stem to help keep the pieces together.
Don’t waste any of the cauliflower. You can use extra sauce to coat the remaining cauliflower florets to roast in the oven. Still tender and delicious. If you’d like additional cauliflower steaks, use 2 cauliflower heads and double the sauce.
Use fresh herbs to bring out the most flavor in your cauliflower. You can try dry herbs, but I find the fresh herbs make all the difference for the flavor in the cauliflower.
High heat is necessary for a tender cauliflower. Roast at 425F to make the inside soft, and then broil to help make the cauliflower nice and golden on the outside. Just make sure to watch it to make sure it doesn’t burn.
Want to make the cauliflower crispy? You can sprinkle some panko bread crumbs overtop the cauliflower to bake in the oven.
