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easy vegan main roast cauliflower
Photo credit Vicky Cohen and Ruth Fox

Cauliflower Steak with Tahini and Pine Nuts

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This flavorful vegan dish comes together in 1 hour.

  • Total Time: 1 hour

Ingredients

Units
  • 1 large head of cauliflower
  • 3 Tbsp plus 1 tsp extra-virgin olive oil (divided)
  • 1 tsp salt
  • 1 head of garlic
  • 2 Tbsp raw pine nuts
  • 1 tsp avocado, grape seed or olive oil
  • ¼ cup fresh chopped parsley

For the tahini sauce:

  • ¼ cup tahini
  • 3 Tbsp lemon juice
  • ¼ tsp salt
  • 3–4 Tbsp water

Instructions

  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  2. Remove cauliflower leaves and trim the stem, leaving the head intact. Place the cauliflower on its side on a cutting board. Cut it in half from top to bottom, slice each half into 1-inch thick steaks (some florets might come loose. Don’t discard them: You can roast them with the steaks).
  3. Carefully brush each side of the cauliflower steak with 3 Tbsp olive oil and season with salt. Place the cauliflower steaks (and florets if any) on the lined baking sheet.
  4. Cut the bottom of the head of garlic (part of the garlic cloves will be exposed). Drizzle it with 1 tsp olive oil, wrap it with tin foil and place on the baking sheet with the cauliflower.
  5. Bake for 40-45 minutes or until the cauliflower is tender.
  6. While the cauliflower cooks, prepare the pine nuts. Heat 1 tsp oil in a non stick skillet. Add pine nuts and saute over medium low heat for 2-3 minutes until golden brown, tossing often (pay close attention, they can burn very easily!). Set aside.
  7. To prepare the tahini, whisk together tahini, salt and lemon juice in a small bowl, until it thickens. Add water, 1 Tbsp at a time and mix until well incorporated (for a thinner sauce you can add more water).
  8. Once the garlic head is roasted and cool enough to handle, squeeze the cloves into the tahini sauce and whisk until creamy. Refrigerate until ready to use. Note: The sauce will thicken slightly when refrigerated. Allow it to come back to room temperature, or add additional water to thin until desired consistency.
  9. Before serving, spoon the tahini sauce on the bottom of a serving plate. Place the cauliflower steaks on top, sprinkle with parsley and toasted pine nuts.

Notes

The tahini sauce will thicken slightly when refrigerated. Allow it to come back to room temperature, or add additional water to thin until desired consistency.

  • Author: Vicky Cohen and Ruth Fox
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main
  • Cuisine: Vegan

Find it online: https://www.myjewishlearning.com/the-nosher/cauliflower-steak-with-tahini-and-pine-nuts-recipe/