Crispy Turmeric Cauliflower Steaks with Tahini Drizzle

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

Crispy Turmeric Cauliflower Steaks with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Turmeric Cauliflower Steaks with Tahini Drizzle

Enjoy a beautifully roasted cauliflower steak seasoned with fragrant turmeric and spices, paired with a creamy and zesty tahini drizzle. Topped with perfectly roasted chickpeas, nutrient-dense hemp seeds, and a scattering of edamame for an extra protein boost, this dish offers a vibrant mix of textures and flavors sure to satisfy any meal time.

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NUTRITION

624kcal
Protein
34.1g
Fat
27.8g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

400g Cauliflower

140g cooked Chickpeas (roasted)

15g Tahini

20g Hemp Seeds

38g Shelled Edamame

2g Turmeric Powder

5ml Olive Oil

5ml Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the cauliflower into thick 'steaks' by cutting vertically through the core; reserve any loose florets for roasting alongside.

  • 3

    In a small bowl, combine olive oil, turmeric powder, salt, and pepper. Brush the cauliflower steaks and extra florets generously with the spiced oil.

  • 4

    Place the cauliflower on a lined baking sheet and roast for about 25-30 minutes, flipping halfway to ensure even browning and crisp edges.

  • 5

    Meanwhile, toss the cooked chickpeas with a pinch of salt, pepper, and a drizzle of olive oil. Spread them out on a separate baking sheet and roast for 15-20 minutes until crispy.

  • 6

    For the tahini drizzle, in a small bowl combine tahini, lemon juice, and a splash of water if needed to thin the consistency. Adjust seasoning to taste.

  • 7

    Once roasted, arrange the cauliflower steaks on a serving plate. Drizzle them evenly with the tahini sauce, then sprinkle the roasted chickpeas, hemp seeds, and edamame over the top for added crunch and protein.

  • 8

    Serve warm and enjoy this vibrant, nutrient-packed dish for breakfast, lunch, or dinner.

Crispy Turmeric Cauliflower Steaks with Tahini Drizzle

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

Crispy Turmeric Cauliflower Steaks with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Turmeric Cauliflower Steaks with Tahini Drizzle

Enjoy a beautifully roasted cauliflower steak seasoned with fragrant turmeric and spices, paired with a creamy and zesty tahini drizzle. Topped with perfectly roasted chickpeas, nutrient-dense hemp seeds, and a scattering of edamame for an extra protein boost, this dish offers a vibrant mix of textures and flavors sure to satisfy any meal time.

NUTRITION

624kcal
Protein
34.1g
Fat
27.8g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

400g Cauliflower

140g cooked Chickpeas (roasted)

15g Tahini

20g Hemp Seeds

38g Shelled Edamame

2g Turmeric Powder

5ml Olive Oil

5ml Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the cauliflower into thick 'steaks' by cutting vertically through the core; reserve any loose florets for roasting alongside.

  • 3

    In a small bowl, combine olive oil, turmeric powder, salt, and pepper. Brush the cauliflower steaks and extra florets generously with the spiced oil.

  • 4

    Place the cauliflower on a lined baking sheet and roast for about 25-30 minutes, flipping halfway to ensure even browning and crisp edges.

  • 5

    Meanwhile, toss the cooked chickpeas with a pinch of salt, pepper, and a drizzle of olive oil. Spread them out on a separate baking sheet and roast for 15-20 minutes until crispy.

  • 6

    For the tahini drizzle, in a small bowl combine tahini, lemon juice, and a splash of water if needed to thin the consistency. Adjust seasoning to taste.

  • 7

    Once roasted, arrange the cauliflower steaks on a serving plate. Drizzle them evenly with the tahini sauce, then sprinkle the roasted chickpeas, hemp seeds, and edamame over the top for added crunch and protein.

  • 8

    Serve warm and enjoy this vibrant, nutrient-packed dish for breakfast, lunch, or dinner.