Crispy Roasted Cauliflower Steaks with Herb Tahini Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Cauliflower Steaks with Herb Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Cauliflower Steaks with Herb Tahini Sauce

Enjoy a vibrant dish showcasing thick, crispy cauliflower steaks paired with savory grilled tempeh and roasted chickpeas. Drizzled with a fresh herb tahini sauce bursting with lemon and garlic notes, this dish delivers an exciting blend of textures and flavors that will satisfy you any time of day.

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NUTRITION

520kcal
Protein
35.3g
Fat
23.8g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

100g Tempeh

1/2 cup Canned Chickpeas (drained)

1 tbsp Tahini

1 tbsp Lemon Juice

1 Garlic Clove

1 tbsp Fresh Parsley (chopped)

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C).

  • 2

    Slice the cauliflower into thick steaks (about 300g portion for one serving). Brush both sides lightly with olive oil and season with salt, pepper, and smoked paprika.

  • 3

    Place the cauliflower steaks on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes, flipping halfway through, until edges are crispy and the center is tender.

  • 4

    While the cauliflower roasts, slice the tempeh into 1/4-inch pieces and grill or pan-sauté over medium heat until golden brown on both sides. Season lightly with salt and pepper.

  • 5

    For the herb tahini sauce, in a small bowl, combine tahini, lemon juice, minced garlic, and chopped fresh parsley. Thin out with a little warm water until a smooth, pourable consistency is achieved. Adjust salt and pepper to taste.

  • 6

    In a separate pan, warm the drained chickpeas over medium heat just to heat through, optionally adding a sprinkle of salt and a dash more smoked paprika.

  • 7

    Plate the roasted cauliflower steaks, top with grilled tempeh slices and scattered warm chickpeas, then drizzle generously with the herb tahini sauce.

  • 8

    Serve warm and enjoy your nutrient-packed, flavorful meal.

Crispy Roasted Cauliflower Steaks with Herb Tahini Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Cauliflower Steaks with Herb Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Cauliflower Steaks with Herb Tahini Sauce

Enjoy a vibrant dish showcasing thick, crispy cauliflower steaks paired with savory grilled tempeh and roasted chickpeas. Drizzled with a fresh herb tahini sauce bursting with lemon and garlic notes, this dish delivers an exciting blend of textures and flavors that will satisfy you any time of day.

NUTRITION

520kcal
Protein
35.3g
Fat
23.8g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

100g Tempeh

1/2 cup Canned Chickpeas (drained)

1 tbsp Tahini

1 tbsp Lemon Juice

1 Garlic Clove

1 tbsp Fresh Parsley (chopped)

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C).

  • 2

    Slice the cauliflower into thick steaks (about 300g portion for one serving). Brush both sides lightly with olive oil and season with salt, pepper, and smoked paprika.

  • 3

    Place the cauliflower steaks on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes, flipping halfway through, until edges are crispy and the center is tender.

  • 4

    While the cauliflower roasts, slice the tempeh into 1/4-inch pieces and grill or pan-sauté over medium heat until golden brown on both sides. Season lightly with salt and pepper.

  • 5

    For the herb tahini sauce, in a small bowl, combine tahini, lemon juice, minced garlic, and chopped fresh parsley. Thin out with a little warm water until a smooth, pourable consistency is achieved. Adjust salt and pepper to taste.

  • 6

    In a separate pan, warm the drained chickpeas over medium heat just to heat through, optionally adding a sprinkle of salt and a dash more smoked paprika.

  • 7

    Plate the roasted cauliflower steaks, top with grilled tempeh slices and scattered warm chickpeas, then drizzle generously with the herb tahini sauce.

  • 8

    Serve warm and enjoy your nutrient-packed, flavorful meal.