Cauliflower Steak (Edit recipe)

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Cauliflower Steak served over a tahini sauce and topped with homemade chimichurri and dates. This makes for such a flavorful and satisfying meal or side dish!

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	389
Fat:	35 g
Carbohydrates:	10 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	2916 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.

Serves: 2

Ingredients

1 whole Cauliflower
0.5 Tbsp ground Allspice
2 tsp Sea Salt
2 tsp Avocado Oil
4 whole Medjool Dates

Tahini sauce

0.333 cup Tahini
2 Tbsp Lemon Juice
0.25 tsp Sea Salt
0.25 tsp Garlic Powder
0.25 cup Water, add 1 Tbsp at a time

Chimichurri sauce

2 Tbsp Flat Leaf Parsley, finely chopped
1 clove Garlic, finely chopped
1 Tbsp Lemon Juice
1 Tbsp Extra Virgin Olive Oil
0.5 - 1 Tbsp Red Wine Vinegar
1 pinch Sea Salt, to taste
1 pinch Black Pepper, to taste
1 pinch Paprika, to taste

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Cut the cauliflower head into slices about 3/4 inch thick, and place onto the baking sheet. (You’ll get 2 full slices from each head, as the ends will likely fall apart into florets, I just store in the fridge for later!)
Drizzle and coat both sides of cauliflower with avocado oil, salt, and baharat (you can find in a middle eastern store!). Roast for 45 minutes.
While cauliflower is baking, add all tahini ingredients to a small bowl and combine. Set aside. If you refrigerate, it will thicken so just add a little bit of water to thin out again.
In a separate bowl, add all ingredients for chimichurri sauce and set aside.
On a flat plate, add tahini sauce and then cauliflower, top with chimichurri sauce and dates. Serve both steaks on one plate or two separate plates.