5.0 from 3 votes
Roasted Cauliflower Steaks with Lemon Tahini Dressing
Thick slices of crisp-tender Roasted Cauliflower Steaks are the perfect plant-based side dish or main dish for veggie lovers! Serve with (optional) Lemon Tahini dressing for extra flavor!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 171 kcal
Course:
Side Dish , Main Course , Appetizer , Lunch , Dinner
Cuisine:
American
Ingredients
- 2 large whole heads of cauliflower
- 1 teaspoon sea salt or kosher salt (or more)
- 1/4 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2-3 tablespoons olive oil
- Chopped parsley to garnish (optional)
Lemon Tahini Dressing
- 2 tablespoons Tahini well stirred
- 1 tablespoons fresh lemon juice or more to taste
- 1 small garlic clove grated or minced
- 1 tablespoon olive oil
- 1/2 cup PLAIN yogurt
- 1 teaspoon honey or maple syrup
- Pinch of cayenne pepper (optional)
- salt to taste
Instructions
- Adjust the oven rack to the lower third of the oven. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet pan with parchment paper.
- Remove the outer leaves of each cauliflower head and cut the bottom stem off so the cauliflower can sit flat on your cutting board. Keep the core intact.
- Place the cauliflower stem-side down on the cutting board and with a large sharp knife, cut the cauliflower in half lengthwise through the center.
- Cut two 1-inch steaks from each half. You can reserve the smaller florets for another use or you can roast them in a separate sheet pan. Repeat the process with the other cauliflower head. The total number of steaks you get will depend on the size of the cauliflower. Usually you can get 8 steaks from 2 large cauliflowers.
- Combine the salt, pepper, garlic powder and paprika in a small mixing bowl.
- Place the cauliflower steaks on a single layer on the baking sheet pan, drizzle or brush one side with oil and season with the spice mix. Flip the cauliflower steaks and repeat, drizzling the oil and seasoning with the spice mix.
- Bake for 15 minutes, then gently flip the cauliflower steaks and bake for another 15 to 20 minutes or until tender and deeply golden brown.
- Transfer to a serving platter and garnish with chopped parsley. Serve with the tahini dressing.
Cup of Yum
Lemon Tahini Dressing
- Whisk all the ingredients together until smooth. Reserve until ready to use.
Nutrition Information
Calories
171kcal
(9%)
Carbohydrates
22g
(7%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
708mg
(30%)
Potassium
1278mg
(37%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Vitamin A
247IU
(5%)
Vitamin C
202mg
(224%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 171
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 708mg | 30% |
| Potassium | 1278mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 202mg | 224% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.