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Ingredients:
For the Cauliflower Steak:
– 1 large head of cauliflower
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp paprika
For the Lemon-Tahini Sauce:
– 1/2 cup tahini
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp salt
– 3 tbsp water
– Fresh parsley, chopped (optional)
Instructions:
For the Cauliflower Steak:
1. Preheat the oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into 1-inch thick slices.
4. In a bowl, mix together the olive oil, salt, black pepper, garlic powder, and paprika.
5. Brush the mixture onto both sides of the cauliflower slices.
6. Place the cauliflower slices on a baking sheet lined with parchment paper.
7. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
For the Lemon-Tahini Sauce:
1. In a blender or food processor, combine the tahini, lemon juice, garlic, and salt.
2. Blend until smooth and creamy.
3. With the blender or food processor running, slowly pour in the olive oil and water.
4. Continue blending until the sauce is smooth and emulsified.
5. Taste and adjust the seasoning as needed.
Assembly:
1. Serve the roasted cauliflower steak with a dollop of lemon-tahini sauce on top.
2. Garnish with chopped fresh parsley, if desired.
Nutrition Information (per serving):
– Calories: 220
– Protein: 5g
– Fat: 17g
– Saturated fat: 2.5g
– Cholesterol: 0mg
– Carbohydrates: 15g
– Fiber: 5g
– Sugar: 5g
– Sodium: 200mg
Note: Nutrition estimates may vary depending on specific ingredients and portion sizes