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Roasted Cauliflower “Steak” with Lemon Tahini Sauce

Roasted Cauliflower

Mention cauliflower and chances are most of us aren’t too fond. It’s one of those vegetables that you probably disliked eating as a kid, alongside brussels sprouts or broccoli! As most of the time, they were served as a boring, bland, steamed side dish, or thrown into a pot and called a stew!

But have no fear, roasting is here! and you’ve really got to give these guys a chance by turning to your trusty oven. I find that roasting is one of the tastiest ways to cook cauliflower up as the oven heat concentrates the natural sugars and chars some bits on the surface; bringing about deep, smoky, and nutty flavours.

Roasted-Cauliflower-2

So, why are they called steaks? Well, in this stunning recipe, a head of cauliflower is cut into thick slabs from the centre, yielding about 2 to 3 flat pieces or ‘steaks’! They are pretty amazing and filling on their own, and are perfect replacements to meat.

The key to making this normally neutral tasting vegetable into a show stopper is a combination of braising and roasting. Braising the cauliflower in a flavourful stock infuses delicious flavours and helps cook the vegetable 3/4 of the way through. It’s then finished off by roasting in the oven to create a nice charred crust.

Topped with a tangy lemon garlic tahini, toasted pine nuts, and spicy arugula leaves… this dish is incredibly delicious, healthy, and packed with Middle-Eastern flavour.

Serve these up for your vegetarian or vegan friends, and they will love you to bits! No more boiled boring cauliflower. You’re welcome.

Roasted Cauliflower “Steak” with Lemon Tahini Sauce

Created by on June 3, 2016

This recipe was adapted from my plant-based course with rouxbe.com

  • Prep Time: 30m
  • Cook Time: 45m
  • Total Time: 1h 15m

Ingredients

Cauliflower Steak

  • 4 garlic cloves, peeled and smashed
  • 2 c vegetable stock (unsalted)
  • 1/2 c dry white wine
  • 2 slices of lemon
  • 2 bay leaves
  • 4 sprigs of thyme
  • 1/2 tsp. sea salt
  • 1 bunch rocket (or arugula) leaves
  • 2 tbsp. toasted pine nuts

Lemon Tahini Dressing

  • 1/2 c tahini paste
  • 1 lemon, juiced
  • 3 tbsp. warm water
  • 1 or 2 garlic cloves, minced
  • 1/4 tsp. ground cumin
  • 1/4 tsp. smoked paprika
  • pinch sea salt
  • freshly ground black pepper
  • 1 tbsp. fresh parsley, finely minced.

Instructions

Lemon Tahini Dressing

  1. Place all the tahini ingredients (except parsley) into a small, high-speed blender and blend until smooth. If the mixture is too thick, you may adjust with a bit more water. Alternatively, you may whisk everything in a medium bowl, just make sure the garlic is minced into a paste, to avoid any big chunks.
  2. Pour into a side bowl, stir in the parsley and taste for seasoning.

Cauliflower Steak

  1. Preheat the oven to 350°F (175°C), and line a baking sheet with parchment paper. Set aside.
  2. Trim the outer leaves of the cauliflower, keeping the core intact. With the cauliflower sitting on its stem, cut it in half through the middle. Then slice the outer edge of each half, about 3.5 cms, to form 2 thick pieces. The rest of the cauliflower will crumble into florets, so use them for another dish.
  3. In a separate deep baking dish, pour in the stock and wine, add the garlic, lemon, herbs, and salt.
  4. Place the cauliflower pieces into the liquid next to one another, ensuring they are submerged halfway, and cover with foil.
  5. Bake for 30 minutes, and check for doneness by inserting the tip of a knife into the core. It should go in somewhat easily. The florets will cook faster.
  6. Carefully remove the cauliflower 'steaks' from the liquid, and onto the baking sheet. Pat them dry.
  7. Roast them for another 10-15 minutes until they are golden brown with some charred edges.
  8. Serve each cauliflower 'steak' with fresh rocket (arugula) salad on top, drizzled with plenty of lemony tahini sauce, and toasted pine nuts.

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