YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Steaks with Herbed Tahini Sauce
Enjoy a satisfying and flavorful plant-based dish featuring thick, crispy cauliflower steaks toasted to perfection and drizzled with a bright, herby tahini sauce. Enhanced with roasted chickpeas and lightly pan-seared tempeh, this dish offers a delightful mix of textures and a nutritional boost, making it a perfect option for breakfast, lunch, or dinner.
INGREDIENTS
1 medium head Cauliflower (approx. 300g portion)
1/2 cup roasted Chickpeas (approx. 82g)
1 tablespoon Tahini (15g)
1 tablespoon Lemon Juice
1 garlic clove
1 tablespoon chopped Fresh Parsley
1 teaspoon Olive Oil (for sauce)
80g Tempeh
1 teaspoon Olive Oil (for tempeh)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Remove the leaves from the cauliflower and slice it into 1-inch-thick steaks. Reserve any loose florets for extra crispiness if desired.
Place the cauliflower steaks and reserved florets on a baking sheet, drizzle lightly with olive oil, and season with salt and pepper. Roast in the oven for about 25-30 minutes, flipping halfway through, until the edges are crispy and the centers are tender.
While the cauliflower roasts, prepare the herbed tahini sauce by combining tahini, lemon juice, minced garlic, chopped parsley, and 1 teaspoon olive oil in a small bowl. Add a small splash of water if necessary to reach a creamy, drizzle-able consistency, and season with salt and pepper to taste.
In a small pan over medium heat, add 1 teaspoon olive oil and lightly sear the tempeh strips (80g) for about 3-4 minutes on each side until they develop a golden crust.
Once the cauliflower is done, plate the steak(s) and top with the roasted chickpeas. Drizzle generously with the herbed tahini sauce and arrange the seared tempeh on the side.
Serve warm and enjoy this wholesome, texture-rich dish perfect for any meal of the day.