Crispy Cauliflower Steaks with Tahini Sauce

I can’t stop eating these crispy, tender cauliflower steaks. Deliciously nutritious and extremely satisfying, the steaks work well as a side dish or main entrée. An almond-flour breading boosts protein and makes the dish gluten-free. Vegan-friendly ingredient options are also provided. The tasty tahini sauce creates a beautifully bright and creamy pairing to the crispy cauliflower. The mustard in the sauce helps activate anticancer properties in the cauliflower, completing the flavorful and healthy harmony of this dish.  

Crispy Cauliflower Steaks

Serves: 4-6

Ingredients

• Two medium-size heads of cauliflower

Batter Ingredients
(you will have some batter leftover that you can use as a marinade for chicken, vegetables, fish, or tofu)

• 1/4 cup oil (avocado, or sunflower)
• 1/4 cup soy sauce, or tamari
• 1/4 cup yogurt, dairy or non-dairy
• 2 tablespoon balsamic vinegar
• 1 teaspoon cumin
• 1 teaspoon paprika

Breading Ingredients

• 1 cup almond flour
• 3 tablespoons Parmesan cheese, or nutritional yeast
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Tahini Sauce Ingredients
(Extra can be used as a salad dressing, a dipping sauce for raw veggies or a spread on a sandwich.) 

• 1/4 cup tahini
• 2 tablespoons yogurt, dairy or non-dairy
• 1-2 tablespoons vinegar (apple, rice and white wine types work well)
• 1/2 teaspoon Dijon mustard
• 1 1/2 teaspoon dried chives
• 1 1/2 teaspoon dried parsley or oregano or Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Preheat the oven to 425°F. 
2. Line a large-rimmed baking sheet with parchment paper and lightly oil it. If you do not have parchment paper, rub or spray the baking sheet with oil.
3. Remove the outer leaves and trim the very bottom of the core of the cauliflower head to make a flat base but keep the core intact.
4. To make cauliflower steaks: cut 3/4 inch thick slices from the round top to the stem of each cauliflower head. The outermost parts of the cauliflower will fall apart into florets. These can be baked along with the steaks. Each cauliflower head should give you three full steaks. 
5. Arrange the steaks on the prepared baking sheet in a single layer, along with the florets. 
6. Whisk all the batter ingredients together in a shallow bowl. Whisk together the breading ingredients on a plate. 
7. Place one cauliflower steak into the batter, coat it on all sides, then gently shake off the excess batter back into the bowl. Then place the cauliflower steak on the breading, ensuring to coat all sides, then gently shake off excess and return to the prepared baking sheet. Repeat this with the other cauliflower steaks and florets. 
8. Once all the cauliflower has been breaded and placed on the baking sheet, spray or drizzle with oil to help crisp up the steak while cooking. Then place in the oven and cook for 20 minutes. Flip and cook for another 10 minutes. 
9. While steaks are cooking, whisk together the tahini sauce ingredients and set aside. (If the sauce is too thick, thin by adding water 1 tablespoon at a time.)
10. Remove the steaks from the oven when crispy on the outside and fork-tender on the inside.
11. Serve the cauliflower steaks with a drizzle of tahini sauce and a sprinkle of fresh herbs if you choose. Enjoy!

Nutrient Highlights