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!

PREP TIME

10 minutes

COOK TIME

INGREDIENTS

20

Serves: 2

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Ingredients

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Process

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
  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. 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!)
  3. 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.
  4. 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.
  5. In a separate bowl, add all ingredients for chimichurri sauce and set aside.
  6. 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.

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About This Recipe

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:2915 mg
Fiber:3 g
Sugars:2 g
Sugar Alcohol:0 g
Calculated per serving.
Coconut Free Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Nut Free Other Paleo Pescetarian Plant Based Shellfish Free Side Dishes Sugar Alcohol Free Vegan Vegetarian

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