Plant-Based meals don’t need to lack in flavor or texture. Nor does it need to leave you feeling unsatisfied and unfulfilled. These roasted cauliflower steaks, however, are simply divine! Smothered in a garlicky, herby tahini sauce, cauliflower can be enjoyed beyond being smashed like potatoes.
I get it, craving a steak is irreplaceable by any vegetable substitute. Cauliflower’s robust structure can withhold the same searing preparations as steaks. It just needs a nice pairing of flavors in the sauce, and this tahini sauce is the winning ticket, and super easy to whip up. Even if it was steak night, I would have this sauce on the side, just sayin’!
For a smokey flavor, place these cauliflower steaks on the grill along with their tomato and garlic companions and some olive oil. Vegan will never come across your mind while gorging into these bad boys! Enjoy, dear friend!
Cauliflower and Cherry Tomatoes with Tahini Sauce
- 1 head Cauliflower sliced into steaks
- 2 tbsp Olive Oil
- 1 Garlic cut in half
- 2 cups Cherry tomatoes
- Kosher salt and cracked black pepper
- ½ cup Tahini
- 6-8 Basil leaves
- 5-6 Mint leaves
- 1 Garlic clove
- 1 Lemon zest & juice
- 1 tbsp Olive oil
- Kosher salt & cracked black pepper
- Preheat the oven to 450°. Cut and discard the bottom of the cauliflower carefully. Cut in half lengthwise. No worries about any broken pieces- they will taste just as good! ANOTHER OPTION-- this would also be amazing on a grill!
- In a roasting pan, add the cauliflower, along with cherry tomatoes. Drizzle 2 tbsp of olive oil, and salt and pepper well. Let it roast for 15 minutes, then turn the broil on, and cook for an additional 2 to 3 minutes until nicely charred.
- After the cauliflower and cherry tomatoes roast (15 minutes plus 3 minutes broil time), Remove the cauliflower and cherry tomatoes roast.
- Serve the cauliflower with the tahini sauce, along with fresh roasted cherry tomatoes. This plant-based meal is entirely vegan, gluten-free, and dairy-free. Serve as a side dish or a main course with a nice glass of crisp white wine.
- Add more fresh basil, and keep the sauce near by- it will nearly be impossible to stop adding more to your plate!
- In a food processor, remove the stems and add the basil and mint. Add the tahini, along with the zest and juice of a lemon. Add a clove of garlic (no need to chop, just directly add them). Lastly, season with ½ tsp of salt and pepper.
- Turn the food processor on, and slowly drizzle the olive oil until everything is mixed well. Check for seasoning. If too thick, add more olive oil. You will create the most beautiful, creamy green sauce in under a minute!