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

Savor the warmth of turmeric-spiced cauliflower steaks paired with a vibrant tahini drizzle and savory tofu cubes. This dish features crisp, roasted cauliflower, protein-packed tofu, wholesome chickpeas, and a zesty tahini lemon sauce that ties all the flavors together, creating an enticing, nutrient-dense meal that's perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

600kcal
Protein
34.3g
Fat
26.2g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

1 small head Cauliflower (600g)

1/2 cup cooked Chickpeas (82g)

5 ounces Extra Firm Tofu (142g)

1 tablespoon Tahini (15g)

1 teaspoon Olive Oil (5g)

1 tablespoon Hemp Seeds (10g)

1 tablespoon Lemon Juice (15g)

1/2 teaspoon Garlic Powder

1 teaspoon Ground Turmeric

1 teaspoon Ground Cumin

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Remove the leaves from the cauliflower and trim the stem end to create a flat base. Slice the cauliflower into thick 'steaks' about 1 to 1.5 inches thick. Reserve any loose florets for another use or roast them alongside the steaks.

  • 3

    In a small bowl, mix the garlic powder, ground turmeric, ground cumin, salt, and pepper. Drizzle a small amount of olive oil over the cauliflower steaks and lightly toss with half of the spice blend until evenly coated.

  • 4

    Place the cauliflower steaks on the prepared baking sheet and roast in the oven for 25-30 minutes, flipping halfway through, until they are tender and have crispy, golden edges.

  • 5

    While the cauliflower roasts, cut the extra firm tofu into small cubes. Heat a non-stick pan over medium heat, add the teaspoon of olive oil, and lightly sauté the tofu cubes until they are brown on all sides. Season with a pinch of salt and pepper.

  • 6

    In a small bowl, combine the tahini, lemon juice, a splash of water (to reach a drizzling consistency), and the remaining half of the spice blend. Stir until smooth.

  • 7

    Once the cauliflower steaks are roasted and the tofu is lightly browned, plate the cauliflower steaks and scatter the sautéed tofu and chickpeas on top.

  • 8

    Drizzle the tahini-lemon sauce over the dish and sprinkle with hemp seeds. Serve warm and enjoy this harmonious blend of crispy, savory, and tangy flavors.

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

Savor the warmth of turmeric-spiced cauliflower steaks paired with a vibrant tahini drizzle and savory tofu cubes. This dish features crisp, roasted cauliflower, protein-packed tofu, wholesome chickpeas, and a zesty tahini lemon sauce that ties all the flavors together, creating an enticing, nutrient-dense meal that's perfect for any time of day.

NUTRITION

600kcal
Protein
34.3g
Fat
26.2g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

1 small head Cauliflower (600g)

1/2 cup cooked Chickpeas (82g)

5 ounces Extra Firm Tofu (142g)

1 tablespoon Tahini (15g)

1 teaspoon Olive Oil (5g)

1 tablespoon Hemp Seeds (10g)

1 tablespoon Lemon Juice (15g)

1/2 teaspoon Garlic Powder

1 teaspoon Ground Turmeric

1 teaspoon Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Remove the leaves from the cauliflower and trim the stem end to create a flat base. Slice the cauliflower into thick 'steaks' about 1 to 1.5 inches thick. Reserve any loose florets for another use or roast them alongside the steaks.

  • 3

    In a small bowl, mix the garlic powder, ground turmeric, ground cumin, salt, and pepper. Drizzle a small amount of olive oil over the cauliflower steaks and lightly toss with half of the spice blend until evenly coated.

  • 4

    Place the cauliflower steaks on the prepared baking sheet and roast in the oven for 25-30 minutes, flipping halfway through, until they are tender and have crispy, golden edges.

  • 5

    While the cauliflower roasts, cut the extra firm tofu into small cubes. Heat a non-stick pan over medium heat, add the teaspoon of olive oil, and lightly sauté the tofu cubes until they are brown on all sides. Season with a pinch of salt and pepper.

  • 6

    In a small bowl, combine the tahini, lemon juice, a splash of water (to reach a drizzling consistency), and the remaining half of the spice blend. Stir until smooth.

  • 7

    Once the cauliflower steaks are roasted and the tofu is lightly browned, plate the cauliflower steaks and scatter the sautéed tofu and chickpeas on top.

  • 8

    Drizzle the tahini-lemon sauce over the dish and sprinkle with hemp seeds. Serve warm and enjoy this harmonious blend of crispy, savory, and tangy flavors.