Roasted veggies have never tasted so indulgent. Topped with an herbaceous tahini sauce and salty-sweet, caramelized dates and walnuts, these crispy cauliflower steaks are just the veggie side that you've been looking for. Use any leftover tahini sauce on salads, chicken, or fish for an added burst of vibrant, nutty flavor.
1 medium head cauliflower
1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
1 tablespoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 teaspoon kosher salt, divided
1/2 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
1/2 cup tahini
2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
1/4 cup chopped dates
1/4 cup chopped walnuts
How to Make It
Preheat oven to 425° .
Remove stems from cauliflower. Cut head into ½-inch thick slices. Arrange on rimmed baking sheet and brush with 2 tablespoons olive oil. Sprinkle evenly with cumin, paprika, cayenne, and 1 teaspoon salt. Bake at 425° for 35-45 minutes, or until golden brown and crispy.
In the bowl of food processor, combine parsley, cilantro, tahini, remaining ⅓ cup olive oil, water, lemon juice, and ½ teaspoon salt; process until smooth.
Melt butter in a small skillet over medium heat. Add dates, walnuts, and remaining ½ teaspoon salt; cook until dates are caramelized and nuts are toasted, about 5-7 minutes.
Drizzle cauliflower with green tahini sauce and caramelized date mixture. Serve immediately.
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